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May 2019

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CheeseScalloped PotatoesCarrots Recipe

CheeseScalloped PotatoesCarrots recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CheeseScalloped PotatoesCarrots recipe  PDF



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 mi ture 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.

CheeseScalloped PotatoesCarrots recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
732 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print CheeseScalloped PotatoesCarrots recipe  PDF   Casserole recipes RSS   New

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