*  Exported from  MasterCook  *
 
                     Cheese-Scalloped Potatoes/Carrots
 
 Recipe By     : Taste of Home
 Serving Size  : 6    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          water
    2      teaspoons     salt -- optional
    2      pounds        potatoes (5 cups, pared and thinly sliced)
    1 1/2  cups          sliced onion
    5      medium        carrots (2 cups, pared) -- diagonally sliced
 					
                         CHEESE SAUCE:
    3      Tablespoons   butter
    2      Tablespoons   flour
    1      teaspoon      salt
      1/8  teaspoon      pepper
           Dash          cayenne
    1 1/2  cups          milk
    1 1/2  cups          grated sharp cheddar cheese
 
 In large saucepan, bring water and salt to a boil.  Add potatoes, onion and
 carrots; cook, covered, for about 5 minutes or until partially tender.
  Drain.  Make cheese sauce by melting butter in small saucepan.  Stir in
 flour, salt, pepper and cayenne, stirring constantly, about 1 minute.  Remove
 from heat; stir in milk and blend well.  Brin mixture to boil over medium
 heat, stirring until thick and smooth.  Add 1 cup cheese; stir until melted.
  Layer half of vegetables in greased 2 1/2 quart casserole; top with half of
 cheese sauce.  Top with remaining cheese.  Bake, covered with foil, at 375
 for 30 minutes.  Foil may be removed for last 10 minutes to brown top.  Yield
 6 servings.
 
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