Cheese-Scalloped Potatoes/Carrots
Yield
6 servingsPrep
40 minCook
30 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 2 | teaspoons |
salt
optional |
|
| 2 | pounds |
potatoes
or 5 cups, pared, thinly sliced |
|
| 1 ½ | cups |
onions
sliced |
|
| 5 | medium |
carrots
parred, diagonally sliced |
|
| Cheese sauce | |||
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
cayenne pepper
dash |
*
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 1E+1 | ml |
salt
optional |
|
| 907.2 | g |
potatoes
or 5 cups, pared, thinly sliced |
|
| 355 | ml |
onions
sliced |
|
| 5 | medium |
carrots
parred, diagonally sliced |
|
| Cheese sauce | |||
| 45 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
cayenne pepper
dash |
*
|
| 355 | ml |
milk
|
|
| 355 | ml |
cheddar cheese, very old, sharp
grated |
|
Directions
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.
