Title: Cheese-Scalloped Potatoes/carrots
Categories: All newly t, Vegetables
Yield: 6 Servings

2 c Water
2 ts Salt; optional
2 lb Potatoes (5 cups; pared and
-thinly sliced)
1 1/2 c Sliced onion
5 md Carrots (2 cups; pared),
-diagonally sliced

--------------------------------CHEESE SAUCE--------------------------------
3 tb Butter
2 tb Flour
1 ts Salt
1/8 ts Pepper
1 ds Cayenne
1 1/2 c Milk
1 1/2 c Grated sharp cheddar cheese

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 2 1/2 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@aol.com
on Jul 21, 1997