Scalloped potatoes with carrots
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 2 | cups | Thinly sliced carrots |
| 1 | Shallot, minced | |
| ¾ | cup | Water |
| 1¼ | teaspoon | Salt |
| 2 | larges | Russet potatoes, peeled and thinly sliced [about 6-7 cups] (up to 3) |
| Freshly ground pepper | ||
| 1 | cup | Swiss cheese |
| 1 | cup | Scalded milk |
Directions
This from the PBS Northwest Cookbook Preheat oven to 300*
In medium heavy saucepan, melt 1 tbls butter over med-low heat. Stir in carrots and shallot. Add water and ¼ tsp of the salt. Cover and simmer 15-20 minutes until liquid has evaporated and carrots are just tender.
Butter large oven-proof casserole 2" deep.
Alternate layers of potatoes and carrots with cheese and seasonings and dots of butter.
Pour scalded milk over portaotes and carrots. Top with layer of cheese, dotted with butter.
Bake about 1 hour or until milk has absorbed and beggies are tender and browned on top.
Serves 6
Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: jmckerr@...
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