1 minute reading time (199 words)

Potatoes 'n Carrots Barbecue

This is a good alternative to the much loved, yet very cheesy scalloped potatoes.

Serves: 5 to 6 (About 4  1/2 CUP)
Cook Time: 1  1/2 Hours


  • 4 CUP potatoes, peeled, thinly sliced
  • 1 CUP carrots, diagonally cut slices
  • 1/2 CUP chopped celery
  • 1/2 CUP chopped onion
  • 1/2 CUP grated cheddar cheese
  • 3 TBSP white flour (or 1/4 CUP brown rice flour)
  • (OPTIONAL) 1 TSP salt
  • 1/3 CUP ketchup 
  • 1 TSP Worcestershire Sauce
  • 1/4 TSP garlic powder
  • 2 CUP milk (or 1  1/3 CUP cream + 2/3 CUP filtered water)
  • chopped fresh parsley
  • chives (or dried parsley flakes)


  1. Combine potatoes, carrots, celery, onion, cheddar cheese, flour, (OPTIONAL) and salt together in lightly buttered baking dish or 9" x 13" pan.
  2. Blend ketchup, Worcestershire sauce, garlic powder, and milk (or alternative) together and pour over vegetables.
  3. Cover and bake at 350° in preheated oven for 1 hour, 15 minutes; uncover and stir. Bake 15 minutes longer, uncovered.
  4. Garnish with chopped fresh parsley and chives (or dried parsley flakes)


​Serving Size ​Calories Protein​Fat​Carb​Fiber
​1 CUP ​243 ​+9 g (15%)​8 g (30%)
​35 g (56%)​3 g
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Friday, 24 March 2023

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