Cheese Scalloped Potatoes & Carrots Recipe

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Cheese Scalloped Potatoes & Carrots Ingredients

2 cup water
6 potatoes, thinly sliced
2 medium onions, thinly sliced
4 medium carrots, diagonally sliced
3 tbsp margarine
2 tbsp flour
1 tsp salt
1/8 tsp pepper
1 1/2 cup milk
1 1/2 cup cheddar, grated

A Recipe for
Cheese Scalloped Potatoes & Carrots

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This Cheese Scalloped Potatoes & Carrots recipe is one of many in our Cheese Category.

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

This Recipe for Cheese Scalloped Potatoes & Carrots is one of thousands in the Recipes-to-go Cheese Cookbook.

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain

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Most turkeys taste better the day after; my mother's tasted better the day before.
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This is a recipe for Cheese Scalloped Potatoes & Carrots from the recipe cookbook of Recipes-to-go (Cheese)

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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

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Hunger is the best sauce in the world.
Cervantes

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Cheese Scalloped Potatoes & Carrots

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Cheese Scalloped Potatoes & Carrots Directions

Heat oven to 375

Bring water to a boil in frying pan, add potatoes, onions, and
carrots. Cover and cook 10 minutes, or until tender. Drain.

In medium saucepan, melt margarine, remove from heat. Stir in flour,
salt, pepper. Add milk, blending well. Bring to a boil over medium
heat, stir until thick and smooth. Stir in cheese, cook over low
heat, stir constantly until cheese melts.

Layer half the potatoes, onion, and carrot in a slightly greased 9x13
pan. Top with half sauce. Repeat. Bake covered 30 minutes or until
potatoes are tender. Remove cover during last 10 minutes of cooking.

Serves: 1

Cheese Scalloped Potatoes & Carrots Recipe brought to you by Recipes To-Go

Cheese Scalloped Potatoes & Carrots Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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