"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheese Scalloped Potatoes/Carrots Recipe

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This recipe for Cheese Scalloped Potatoes/Carrots, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Dennis
Added: Saturday, January 21, 2006


2 T. salt
2 lb. potatoes (5 cups) pared thinly sliced
1 1/2 c. sliced onions
5 medium carrots, pared diagonally, sliced 1/4 inch thick ( 2 cups)

Cheese Sauce
3 T. butter
2 T. flour (plain)
1 tsp. salt
1 1/2 c. milk
1/8 tsp. pepper
Dash cayenne pepper
1 1/2c. cheese

Preheat oven 375 degrees. Grease 2 1/2 qt. baking dish. In 2 cups boiling water, add 2 tsp. salt, potatoes, onions, carrots. Cover 5 minutes or partially tender, drain. Make cheese sauce in small pan, melt butter, remove from heat, stir in flour, salt, pepper, cayenne, then stir in milk, blending well, over medium heat bringing just to boiling. Stir until thick and smooth. Stir in 1 c. cheese, cook stirring over low heat until cheese is melted. Pour cheese sauce over vegetables in a baking dish, sprinkle with remaining cheese. Bake for 30 minutes.




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