Scalloped Potatoes and Carrots
Try this Scalloped Potatoes and Carrots recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 1 teaspoon onion powder
- 1 pound potatoes peeled and sliced
- 3/4 pound carrots peeled and sliced
- 1 teaspon garlic powder
- 1/2 cup nonfat parmesan cheese
- 2 tablespoons nonfat parmesan cheese
- 1/4 cup nonfat mayonnaise
- Carbohydrate 35.3858625344113 g
- Cholesterol 3.88500000816609 mg
- Fat 1.34052328934478 g
- Fiber 5.14265236288723 g
- Protein 8.36054192791306 g
- Saturated Fat 0.553156132143956 g
- Serving Size 1 1 Serving (226g)
- Sodium 326.749961420313 mg
- Sugar 30.2432101715241 g
- Trans Fat 0.137668420134354 g
- Calories 183 calories
Preheat oven to 350. Line baking sheet with foil and spray with cooking spray. Arrange potatoes and carrots on baking sheet; sprinkle with garlic powder and onion powder. Combine 1/2 cup cheese and mayonnaise in small bowl and mix well. Spread cheese mixture over vegetables. Spray another piece of foil with cooking spray and place on top; seal lightly around edges without pressing down on top. Bake 45 minutes. Remove top foil and continue baking until potatoes and carrots are tender and lightly browned on top. Sprinkle with remaining cheese and serve.
