Scalloped Potatoes and Carrots

• 4 tablespoons butter
• 14 cup flour
• 2 12 cups milk
• 2 cups gruyere cheese, shredded and divided
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 (10 ounce) package frozen spinach, thawed and drained well
• 1 lb frozen carrots, thawed
• 1 lb potato, peeled and thin sliced
• 2 cups unsweetened corn flakes
• 1 tablespoon chopped parsley

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

butter, flour, milk, gruyere cheese, salt, pepper, frozen spinach, frozen carrots, potato, corn flakes, parsley

Taken from www.food.com/recipe/scalloped-potatoes-and-carrots-219037 (may not work)