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Cheese Scalloped Potatoes/Carrots Recipe

by Global Cookbook

Ingredients

2 c. Water 2 tsp Salt, optional 2 lb Potatoes (5 c., pared and thinly sliced) 1 1/2 c. Sliced onion 5 med Carrots (2 c., pared), diagonally sliced 3 Tbsp. Butter

2 Tbsp. Flour 1 tsp Salt 1/8 tsp Pepper 1 dsh Cayenne 1 1/2 c. Lowfat milk 1 1/2 c. Grated sharp cheddar cheese

Directions

1. In large saucepan, bring water and salt to a boil. Add in potatoes, onion and carrots; cook, covered, for about 5 min or possibly till partially tender.
2. Drain. Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
3. Remove from heat; stir in lowfat milk and blend well. Brin mix to boil over medium heat, stirring till thick and smooth. Add in 1 c. cheese; stir till melted. Layer half of vegetables in greased 2 1/2 qt casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 min. Foil may be removed for last 10 min to brown top.
4. Yield 6 servings.

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