Cheese Scalloped Potatoes And Carrots Recipes

Steps:

• Heat oven to 375°F.
• Cook vegetables in boiling water 8 to 10 min. or until tender.
• Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until cheese is melted, stirring constantly.
• Drain vegetables; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
• Bake 45 min. or until heated through, uncovering after 30 min.

Steps:

• 1. In large saucepan, bring water and salt to a boil.
• 2. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain.
• 3. Make cheese sauce by melting butter in small saucepan.
• 4. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
• 5. Remove from heat; stir in milk and blend well.
• 6. Bring mixture to boil over medium heat, stirring until thick and smooth.
• 7. Add 1 cup cheese; stir until melted.
• 8. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce.
• 9. Top with another layer of vegetables then the remaining cheese.
• 10. Bake, covered with foil, at 375 for 30 minutes.
• 11. Foil may be removed for last 10 minutes to brown top.

Steps:

• Heat oven to 375.
• Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
• Cover and cook 10 minutes.
• or until tender, drain.
• In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
• Add milk, blending well.
• Bring to a boil over medium heat, stirring until thickened and smooth.
• Stir in cheese, cook over low heat, stirring constantly until cheese melts.
• In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
• Repeat.
• (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
• or until potatoes are tender.
• Remove cover during last 10 minutes of baking.
• **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
• Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
• Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
• Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
• Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
• Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Steps:

• In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.

Steps:

• Preheat oven to 350°F.
• In med. pan, melt butter over med. heat.
• Stir in flour and cook 1 minute.
• Gradually add milk, whisking all the time.
• Bring to boil and stirring, cook 2 minute.
• Stir in 1 1/2 cups cheese, salt and pepper.
• Grease a 2 quart baking dish.
• Layer spinach, carrots and potatoes.
• Top with the cheese sauce and sprinkle with corn flakes and parsley.
• Bake 1 hour or until bubbling and golden brown.

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a 1-qt. baking dish coated with cooking spray, layer half of the potatoes, onion and half of the sauce. Top with remaining potatoes and sauce. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until potatoes are tender.