Cheese-scalloped potatoes/carrots

6 Servings

Ingredients

Quantity Ingredient
2 cups Water
2 teaspoons Salt; optional
2 pounds Potatoes (5 cups; pared and thinly sliced)
1½ cup Sliced onion
5 mediums Carrots (2 cups; pared), diagonally sliced
3 tablespoons Butter
2 tablespoons Flour
1 teaspoon Salt
⅛ teaspoon Pepper
1 dash Cayenne
1½ cup Milk
1½ cup Grated sharp cheddar cheese

Directions

CHEESE SAUCE

In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender.

Drain. Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.

Remove from heat; stir in milk and blend well. Brin mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted. Layer half of vegetables in greased 2½ quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top. Yield 6 servings.

Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #682 by L979@...

on Jul 21, 1997

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