Recipe Archives->Vegetables->Scallop Pot Carrots 02

Cheese-Scalloped Potatoes and Carrots
Yield: 6 servings

2 1/2 pounds potatoes, pared and sliced 1/2" thick (about 6 cups)
1 1/2 cups sliced onions
5 medium carrots, pared and diagonally sliced 1/4" thick (2 cups)
2 teaspoons salt

3 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
Dash pepper
1 1/2 cups milk
1 1/2 cups grated sharp Cheddar cheese

Preheat oven to 375 degrees F. Lightly grease a 2 1/2 quart, shallow
baking dish.  In 2 cups boiling water in large skillet, cook potato,
onion, carrot and 2 teaspoons salt, covered, 10 minutes, or just
until partially tender. Drain.  

In small saucepan, melt butter; remove from heat; stir in flour,
salt and pepper; then stir in milk, blending well. Over medium heat,
bring just to boiling, stirring until thickened and smooth. Stir
in 1 cup cheese; cook, stirring, over low heat until cheese is
melted.  In prepared casserole, layer half of potato, onion and
carrot; top with half of the Cheese Sauce; repeat with remaining
begetables and sauce.  Sprinkle with remaining cheese.  

Bake, covered with foil, 30 minutes, or until veggies are tender
when pierced with a fork. If desired, uncover top during last 10
minutes of baking to brown top.

Printable version: scallop-pot-carrots02.txt.