Cheese-Scalloped Potatoes and Carrots
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Family Tested & Approved
carrots cut on the diagonal, cut into 1/4 inch thick pieces (2 cups)
boil the above until partially tender.
butter or margarine
cheddar cheese (grated)
To make cheese sauce - In small saucepan melt butter then remove from heat and stir in flour, salt, pepper, then stir in milk and blend well.
Over medium heat, bring to just under a boil and then add the cheese and stir until thickened and smooth.
In a greased shallow baking dish (about a 2 1/2 quart) layer half of the potatoes, onion and carrots.
Top with half of the cheese sauce
Add the rest of the potatoes, onion and carrots.
Cover with the remaining cheese sauce.
Sprinkle a little more cheddar cheese on top.
Bake covered, at 375 degrees, with foil, for about 30 minutes or until the vegetables are fork tender.
Take cover off and brown the top.