Scalloped Potatoes and Carrots |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years. 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 king arthur unbleached 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:
1. In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. 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.
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