Recipe - Cheese-Scalloped Potatoescarrots

2 cup Water
2 teaspoon Salt; optional
2 pound Potatoes (5 cups; pared and
thinly cut or sliced up )
1 One half cup Sliced onion
5 md Carrots (2 cups; pared),
diagonally cut or sliced up

CHEESE SAUCE
3 tablespoon Butter
2 tablespoon Flour
1 teaspoon Salt
1/8 teaspoon Pepper
1 ds Cayenne
1 One half cup Milk
1 One half cup 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 One half 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 MCRecipe Digest V1 #682 by L979@aol.com
on Jul 21, 1997