I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years. (Taste of Home)more
pounds potatoes (about 9 medium)
medium carrots, cut into ¼-inch slices
cups sliced onions
cups boiling water
tablespoons all-purpose flour
cups shredded cheddar cheese, divided
Peel and slice potatoes. In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes. 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. REVIEW: This was a big hit at our house. It will become the recipe I use when making scalloped potatoes.