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Title: Scalloped Potatoes with Carrots
Categories: Vegetable Canadian
Yield: 1 Servings
| 5 | tb | Butter |
| 2 | c | Thinly sliced carrots |
| 1 | Shallot, minced | |
| 3/4 | c | Water |
| 1 1/4 | ts | Salt |
| 3 | lg | Russet potatoes, peeled & |
| Thin sliced | ||
| Freshly ground pepper | ||
| 1 | c | Swiss cheese |
| 1 | c | Scalded milk |
Preheat oven to 300*
In medium heavy saucepan, melt 1 tbsp butter over med-low heat. Stir in carrots and shallot. Add water and 1/4 tsp of the salt. Cover and simmer 15-20 minutes until liquid has evaporated and carrots are just tender. Butter large oven-proof casserole 2" deep. Alternate layers of potatoes and carrots with cheese and seasonings and dots of butter. Pour scalded milk over potatoes and carrots. Top with layer of cheese, dotted with butter. Bake about 1 hour or until milk has absorbed and veggies are tender and browned on top.
Serves 6
This from the PBS Northwest Cookbook submitted by: jmckerr@island.net Jane McKerricher Nanaimo, Vancouver Island B.C. Canada
From: Michael Loo Date: 22 Nov 96 National Cooking Echo Ä
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