LOCATION: Recipes >> Vegetables >> Scalloped Potatoes 02
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Scalloped Potatoes 02
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Scalloped potatoes with Carrots
5 tbsp butter
2 cups thinly sliced carrots
1 shallot, minced
3/4 cup water
1 1/4 tsp salt
2-3 large Russet potatoes, peeled and thinly sliced [about 6-7 cups]
freshly ground pepper
1 cup Swiss cheese
1 cup scalded milk
Preheat oven to 300F.
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
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