| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 6 | Potatoes, thinly sliced | |
| 2 | Onions, thinly sliced | |
| 4 | Carrots, diagonally sliced | |
| 3 | T | Margarine |
| 2 | T | Flour |
| 1 | t | Salt |
| 1/8 | t | Pepper |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Cheddar, grated |
INSTRUCTIONS
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. Posted to MealMaster Recipes List, Digest #155 Date: Mon, 03 Jun 1996 21:32:12 -0600 From: Blackhawk <tracy@agt.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1814
Calories From Fat: 953
Total Fat: 108.2g
Cholesterol: 237.2mg
Sodium: 4339.8mg
Potassium: 3400.9mg
Carbohydrates: 140.8g
Fiber: 19.2g
Sugar: 43.4g
Protein: 75.5g