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Scalloped Potatoes and Carrots

Scalloped Potatoes and Carrots
I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.
6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 2-1/2 pounds potatoes (about 9 medium), peeled and sliced
  • 5 medium carrots, cut into 1/4-inch slices
  • 1-1/2 cups sliced onions
  • 2 cups boiling water
  • 1 teaspoon salt
  • CHEESE SAUCE:
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

  • In a large Dutch oven, combine potatoes, carrots, onions, water and
  • salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
  • Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in
  • flour, salt and pepper until smooth. Gradually stir in milk. Bring
  • to a boil over medium heat, stirring constantly. Cook and stir for 2
  • minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is
  • melted. Drain the vegetables; layer half in a greased 13-in. x 9-in.
  • baking dish. Top with half of the cheese sauce. Repeat layers.
  • Sprinkle with remaining cheese. Cover and bake at 375° for 20
  • minutes. Uncover and bake 10 minutes longer or until potatoes are
  • tender. Yield: 6-8 servings.
© Taste of Home 2013

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Scalloped Potatoes and Carrots (continued)

Nutrition Facts: 1 serving (3/4 cup) equals 255 calories, 12 g fat (8 g saturated fat), 40 mg cholesterol, 800 mg sodium, 29 g carbohydrate, 3 g fiber, 9 g protein.
© Taste of Home 2013