Cheese-Scalloped Potatoes and Carrots

Yield: 6 servings

Boiling water
2 1/2 pounds potatoes, pared and sliced 1/2" thick (about 6 cups)
1 1/2 cups sliced onions
5 medium carrots, pared and diagonally sliced 1/4" thick (2 cups)
2 teaspoons salt

Cheese Sauce:
3 Tablespoons butter or margarine
2 Tablespoons flour
1 teaspoon salt
Dash pepper
1 1/2 cups milk
1 1/2 cups grated sharp Cheddar cheese

Preheat oven to 375 degrees F. Lightly grease a 2 1/2 quart, shallow
baking dish. In 2 cups boiling water in large skillet, cook potato,
onion, carrot and 2 teaspoons salt, covered, 10 minutes, or just until
partially tender. Drain. Make Cheese Sauce: In small saucepan, melt
butter; remove from heat; stir in flour, salt and pepper; then stir in
milk, blending well. Over medium heat, bring just to boiling, stirring
until thickened and smooth. Stir in 1 cup cheese; cook, stirring, over low
heat until cheese is melted. In prepared casserole, layer half of potato,
onion and carrot; top with half of the Cheese Sauce; repeat with remaining
begetables and sauce. Sprinkle with remaining cheese. Bake, covered with
foil, 30 minutes, or until veggies are tender when pierced with a fork. If
desired, uncover top during last 10 minutes of baking to brown top.

Source: McCalls

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