| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Casseroles, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | Potatoes,Idaho,medium-size | |
| Water | ||
| 1 1/3 | ts | Salt |
| 2 | tb | Salad oil |
| 1/2 | c | Onion,chopped |
| 1 | ts | Mustard,prepard |
| 1/4 | ts | Celery seed |
| 2 | tb | Cider vinegar |
| 1/2 | c | Green pepper,diced |
| 1/4 | c | Carrot,shredded |
INSTRUCTIONS
1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. 7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. 8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. 9. Cover with remaining potato mixture and cheese. 10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
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