Recipe By : Taste of Home
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Water
2 ts Salt (optional)
2 lb Potatoes (5 c) -- pared and
- thinly sliced
1 1/2 c Onion -- sliced
5 md Carrots (2 c) -- pared and
- diagonally sliced
Cheese Sauce:
3 tb Butter
2 tb Flour
1 ts Salt
1/8 ts Pepper
1 ds Cayenne
1 1/2 c Milk
1 1/2 c Sharp cheddar cheese -- grated
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. Bring mixture to boil
over medium heat, stirring until thick and smooth. Add 1 cup cheese;
stir until melted.
Layer half of vegetables in greased 2-1/2 qt casserole dish; top with
half of cheese sauce. Top with remaining cheese. Bake, covered with
foil, at 375 F for 30 minutes. Foil may be removed for last
10 minutes to brown top.
