Creamy Spring Cheesy Potatoes and Carrots
Ingredients
• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups carrots, thinly sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Optional: fresh thyme or parsley for garnish
Directions
1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. In a saucepan over medium heat, melt butter.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in milk and heavy cream.
5. Simmer until thickened (about 3–4 minutes).
6. Stir in salt, pepper, garlic powder, and 1 cup cheddar until melted.
7. Layer half the potatoes and carrots in the baking dish. Pour half the sauce over top.
8. Repeat with remaining vegetables and sauce.
9. Cover with foil and bake 35 minutes.
10. Remove foil, sprinkle remaining 1/2 cup cheddar on top, and bake 10–15 more minutes until golden and bubbly.
11. Let sit 10 minutes before serving. Garnish with fresh herbs