Scalloped Carrots and Potatoes
From Julie Van Rosendaal
Carrots add sweetness to classic scalloped potatoes. A mandoline is the best way to slice them thinly and evenly – use wide carrots and slice them on a slight angle so you get a broader surface area.
- 3 T. butter
- 3 T. all-purpose flour
- 1-1/2 c. milk
- 2 c. grated aged cheddar or gouda
- salt and freshly ground black pepper
- 3 c. thinly sliced thin-skinned (Yukon Gold or red) potatoes
- 1 c. thinly sliced carrots
Preheat the oven to 350°F. In a medium saucepan, whisk together the butter and flour over medium-high heat. Whisk in the milk and bring it to a boil, then reduce the heat and simmer for a minute or two, until the sauce thickens. Stir in a little more than half the cheese, season with salt and pepper and set aside. After a few minutes, stir until the cheese is melted and the sauce is smooth.
Layer half the potatoes and carrots in a buttered baking dish; pour half the cheese sauce over top. Repeat with the remaining potatoes and carrots, ending with the potatoes. Pour over the remaining cheese sauce and sprinkle with the remaining grated cheese.
Bake for 1 hour, or until golden and bubbly and a sharp knife poked in shows the vegetables are tender. Serves 6 to 8.