Carrot and Potato Casserole

By Kitchenbee

Combo dish for vegetable and starch. May seem a little heavy with the cheese. Using the amounts listed, this comes out with several layers. Possibly use carrot chips instead of sliced mini carrots for a different version.

Found this recipe years ago, not sure where it originally came from. Maybe Sunset or Bon Appetit?
Anyone who recognizes this, please let me know, thanks.

Ingredients

• 4 medium potatoes, sliced
• 10 mini carrots, sliced
• 1/2 cup Swiss cheese
• 1/4 tsp ground nutmeg
• 1 cup chicken broth
• pepper to taste

Preparation

Step 1

Preheat oven to 350

Place 1/2 potatoes and carrots in an 8 inch casserole dish. Sprinkle 1/3 of cheese and nutmeg; add pepper to taste. Alternate for two more layers in same fashion.

Bring broth a boil. Pour over vegetables. Bake for 45 minutes or until top is golden brown. If vegetable begin to dry out, add more broth.