Scalloped Potatoes and Carrots |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A very old recipe that has become yellowed with age so thought I would post it here so it doesn't get lost forever. I've used other cheese than Gruyere in it and it works great. Ingredients:
4 tablespoons butter |
1/4 cup flour |
2 1/2 cups milk |
2 cups gruyere cheese, shredded and divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (10 ounce) package frozen spinach, thawed and drained well |
1 lb frozen carrots, thawed |
1 lb potato, peeled and thin sliced |
2 cups unsweetened corn flakes |
1 tablespoon chopped parsley |
Directions:
1. Preheat oven to 350°F.
2. In med. pan, melt butter over med. heat.
3. Stir in flour and cook 1 minute.
4. Gradually add milk, whisking all the time.
5. Bring to boil and stirring, cook 2 minute.
6. Stir in 1 1/2 cups cheese, salt and pepper.
7. Grease a 2 quart baking dish.
8. Layer spinach, carrots and potatoes.
9. Top with the cheese sauce and sprinkle with corn flakes and parsley.
10. Bake 1 hour or until bubbling and golden brown.
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