Potatoes and Carrots Au Gratin |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. 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:
1. 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.
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