Cheese Scalloped Potatoes & Carrots

• 2 cups water
• 6 potatoes, thinly sliced
• 2 medium onions, thinly sliced
• 4 medium carrots, diagonally sliced
• 3 tablespoons margarine
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 dash cayenne
• 1 1/2 cups milk
• 1 1/2 cups aged cheddar cheese, graded (I like cracker barrel)

1. Heat oven to 375.
2. Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
3. Cover and cook 10 minutes.
4. or until tender, drain.
5. In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
6. Add milk, blending well.
7. Bring to a boil over medium heat, stirring until thickened and smooth.
8. Stir in cheese, cook over low heat, stirring constantly until cheese melts.
9. In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
10. Repeat.
11. (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
12. or until potatoes are tender.
13. Remove cover during last 10 minutes of baking.
14. **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**.

water, potatoes, onions, carrots, margarine, flour, salt, pepper, cayenne, milk, cheddar cheese

Taken from www.food.com/recipe/cheese-scalloped-potatoes-carrots-65327 (may not work)