For the love...of potatoes. Yep, another potato recipe because we just love 'em! This Scalloped Potatoes with Carrots recipe features thinly sliced potatoes and carrots baked in that simple home-style and irresistible way. This is my modified healthier, lighter, quicker version (from the rich cream-heavy one) that we make for fast-paced weeknight dinners. But it may also suit the holiday table as well.
In a small bowl add mayonnaise, freshly ground pepper, salt, and pressed garlic. Mix all together well. (TIP: To save time on dishwashing, you may shortcut this step and add the mayonnaise and seasoning directly over the sliced carrots and potatoes in a large mixing bowl when they are ready. Your welcome! ;))
Peel and rinse carrots and potatoes. Slice them all into the ¼-inch thickness and place them into a large bowl. Add in the seasoned mayonnaise marinade.
Rinse, chop fresh parsley and add it in. Gently mix all the ingredients in a fold-over fashion. Slide a spoon along the side of the bowl to the bottom, scoop some up and gently lay them over. Don't pound on the veggies or they will water too much.
Transfer the seasoned potatoes with carrots into a glass or ceramic baking pan. Pour melted butter evenly over the veggies in the pan. Insert the bay leaves between potato chunks, distributing them evenly throughout the pan.
Bake in a preheated oven to 400 F (205 C) for one hour or until a knife or a fork easily slides through.
After baking, remove from the oven and cool for 15 minutes before serving.
Enjoy with your favorite salad and meat dishes!
Scalloped Potatoes with Carrots https://www.valyastasteofhome.com/scalloped-potatoes-with-carrots/