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Potatoes and Carrots Au Gratin Recipe

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I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.

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Potatoes and Carrots Au Gratin Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

2-1/2 cups sliced peeled potatoes
1-1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2/3 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

Directions

In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 180 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Potatoes and Carrots Au Gratin in Reminisce March/April 1992, p35

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