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.