Crispy Potato and Carrot Casserole

Transform simple vegetables into a show-stopping dish with this Crispy Potato and Carrot Casserole! Tender layers of thinly sliced potatoes and sweet carrots are smothered in a rich, velvety cheese sauce infused with garlic and fresh thyme. Topped with a golden, cheesy breadcrumb crust, this casserole delivers the perfect balance of creamy and crispy in every bite. Ideal as a hearty side dish or a satisfying vegetarian centerpiece, it’s baked to perfection in just under an hour. Garnish with fresh parsley for an extra pop of flavor, and serve this crowd-pleaser warm for a comforting addition to any meal. Keywords: potato and carrot casserole, cheesy casserole, vegetable casserole recipe, crispy topping, vegetarian side dish.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium Potatoes
• 3 large Carrots
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 0.5 cups Heavy cream
• 1.5 cups Shredded cheddar cheese
• 0.5 cups Parmesan cheese
• 2 Garlic cloves
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.75 cups Breadcrumbs
• 1 tablespoon Olive oil
• 1 tablespoon Chopped parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.

Step 2

Peel the potatoes and carrots. Thinly slice them into rounds, about 1/8-inch thick, using a mandoline slicer or a sharp knife. Set aside.

Step 3

Melt the butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 4

Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.

Step 5

Stir in 1 cup of shredded cheddar cheese, parmesan cheese, thyme, salt, and pepper. Remove the sauce from heat and set it aside.

Step 6

Layer half of the sliced potatoes and carrots in the prepared casserole dish, slightly overlapping the edges. Pour half of the cheese sauce evenly over the layer.

Step 7

Repeat with the remaining potatoes, carrots, and cheese sauce, ensuring everything is evenly coated.

Step 8

In a small bowl, mix the breadcrumbs with olive oil. Stir in the remaining 0.5 cup of shredded cheddar cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 9

Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy, and the potatoes and carrots are tender when pierced with a knife.

Step 10

Let the casserole cool for 5 minutes. Sprinkle with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(2010.9g)

Amount per serving	% Daily Value*
Calories	3203.1

Total Fat 180.3g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 497.6mg	0%
Sodium 5504.4mg	0%
Total Carbohydrate 296.9g	0%
Dietary Fiber 27.6g	0%
Total Sugars 48.9g
Protein 110.2g	0%

Vitamin D 214.7IU	0%
Calcium 2525.2mg	0%
Iron 14.6mg	0%
Potassium 5803.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 13.6%

Carbs: 36.5%