Scalloped potatoes has long been a comfort food. This recipe is made with the addition of carrots and with a cheese and cracker topping.
2 C boiling water
2 tsp salt
5 C potatoes, peeled and sliced
1 1/2 C chopped onions
2 C carrots, peeled and sliced
Sauce:
3 Tbsp margarine
2 Tbsp flour
1 tsp salt
1 1/2 C milk
dash of cayenne pepper
1 1/2 C grated Cheddar cheese (reserve 1/2 C for topping)
3/4 C coarsely crushed crackers
Cook all the vegetables in salted, boiling water for 5 minutes. Drain. Place in an 9 by 13 inch oiled casserole. Prepare sauce by melting margarine in a sauce pan. Stir in flour, cooking and stirring for 1 or 2 minutes. Add salt, milk, cayenne and cheese, stirring and cooking on low until cheese is melted. Pour over the vegetables in the casserole.. Top with an additional 1/2 cup of Cheddar cheese and 3/4 cup of coarsely crushed crackers. Cover with foil and bake for 1 hour at 375°. Remove foil for the last 10 minutes.
Servings: 6
Submitted by Amy Stuart
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Read more at the source: Cheese-Scalloped Potatoes/Carrots
Article excerpt posted on en.intercer.net from Vegetarian recipes.
