Scalloped Potatoes & Carrots Recipe

• 3/4 c. water
• 2 c. thinly sliced carrots
• 2 tbsp. minced onion
• 1 1/2 teaspoon butter
• 1/4 teaspoon salt
• 1 tbsp. butter, melted
• 2 lbs. red potatoes, peeled & sliced 1/8" thick
• 3 tbsp. butter
• 1 teaspoon salt
• 1 teaspoon dry whole rosemary
• 1/8 teaspoon pepper
• 1 c. shredded Swiss cheese
• 1 1/4 c. whipping cream
• Fresh mint sprigs (optional)

1. Bring water to a boil in a medium saucepan; add in carrot, onion, 1 1/2 tsp.
2. of butter and 1/4 tsp.
3. salt.
4. Cover, reduce heat and simmer 20 min or possibly till carrots are tender; drain.
5. Brush 1 Tbsp.
6. melted butter in the bottom of a shallow 2 1/2 qt casserole.
7. Layer potato slices in casserole.
8. Arrange carrots over potatoes, dot with 3 Tbsp.
9. of butter.
10. Sprinkle with 1 tsp.
11. salt, rosemary, pepper and cheese.
12. Place whipping cream in a small saucepan.
13. Cook over low heat till hot.
14. Pour over vegetable mix.
15. Bake at 300 degrees for 1 hour 45 min or possibly till lightly browned.
16. If you like, garnish with fresh mint sprigs.

water, carrots, onion, butter, salt, butter, red potatoes, butter, salt, rosemary, pepper, swiss cheese, whipping cream, mint sprigs

Taken from cookeatshare.com/recipes/scalloped-potatoes-carrots-59800 (may not work)