Cheesy Scalloped Potatoes and Carrots
By KimMoir
Ingredients
- 2 lbs. (900g)Yukon gold potatoes (about 6), peeled, thinly sliced
- 4 carrots, cut diagonally into thin slices
- 2 onions, sliced, separated into rings
- 3 tbsp. butter
- 2 tbsp. flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 1/2 c. milk
- 1 1/2 c. shredded old cheddar cheese
Details
Servings 12
Adapted from keyingredient.com
Preparation
Step 1
Heat oven to 375F
Cook vegetables in boiling water in large saucepan 8 - 10 minutes or until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 minute. Gradually stir in milk until well blended. Bring to boil on medium heat; cook 5 minutes or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 minute or until melted, stirring constantly.
Drain vegetable mixture; spoon half into 13 x 9 inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
Bake 45 minutes to 1 hour or until vegetable mixture is heated through, uncovering after 30 minutes.
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