Recipe - Scalloped Potatoes With Carrots

5 tablespoon Butter
2 cup Thinly cut or sliced up carrots
1 Shallot, minced
Three fourths cup Water
1 One fourth teaspoon Salt
2 lg Russet potatoes, peeled and
thinly cut or sliced up [about 67
cups] (up to 3)
Freshly ground pepper
1 cup Swiss cheese
1 cup Scalded milk

This from the PBS Northwest Cookbook

Preheat oven to 300*

In medium heavy saucepan, melt 1 tbls butter over medlow heat. Stir in
carrots and shallot. Add water and One fourth tsp of the salt. Cover and simmer
1520 minutes until liquid has evaporated and carrots are just tender.

Butter large ovenproof casserole 2" deep.

Alternate layers of potatoes and carrots with cheese and seasonings and
dots of butter.

Pour scalded milk over portaotes and carrots. Top with layer of cheese,
dotted with butter.

Bake about 1 hour or until milk has absorbed and beggies are tender and
browned on top.

Serves 6

Posted to Recipe Archive 24 November 96

Date: Sun, 24 Nov 96 7:21:04 EST

submitted by: jmckerr@island.net