Scalloped Potatoes and Carrots

I decided around noon today that I wanted a Crock Pot dinner. So I began to peruse through my favorite slow cooking blog, A Year of CrockPotting. I knew that I would find what I was looking for. I didn't know what it was yet, but I was sure to know it when I saw it. That's the way I am around recipes sometimes.

When I came across Company's Coming Potatoes Augratin, I knew I had found it - tonight's dinner! As usual, I changed stuff around because I didn't have many of the key ingredients (in this case, parsnips and heavy cream). So it's pretty much a different recipe now, but that's okay. We thought it tasted great! And one day, I would like to try this with parsnips. I've never had parsnips before.

Scalloped Potatoes and Carrots
3 medium potatoes
2 small carrots
1/2 small onion
4 tbsp. butter or margarine
3 tbsp. flour
1 can evaporated milk
1 tsp. Italian seasoning
1 tsp. salt
2 tsp. dry mustard
1/2 tsp. black pepper

Slice potatoes, carrots, and onion. Layer in the bottom of the crock pot. I have a 3-quart, that's why I halved the original recipe. If yours is bigger, use more ingredients so you can fill the pot. It cooks better when it's about 2/3 - 3/4 full.

Melt butter in saucepan. Stir in flour. Cook and stir for a couple minutes. Slowly add evaporated milk and seasonings. Pour over veggies in pot.

Cook on low 8-9 hours or on high 4-5 hours. It gets nice and browned.


5 servings
250 calories per serving

This was a simple and delicious meal, and I think it's one we'll definitely make again.