Cheese Scalloped Potatoes and Carrots
potatoes, thinly sliced
carrots, diagonally sliced
grated sharp cheddar cheese
1In large saucepan, bring water and salt to a boil.
2Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain.
3Make cheese sauce by melting butter in small saucepan.
4Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
5Remove from heat; stir in milk and blend well.
6Bring mixture to boil over medium heat, stirring until thick and smooth.
7Add 1 cup cheese; stir until melted.
8Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce.
9Top with another layer of vegetables then the remaining cheese.
10Bake, covered with foil, at 375 for 30 minutes.
11Foil may be removed for last 10 minutes to brown top.