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Rating: 4.0/5 (3 votes cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 390
% Daily Value**
Total Fat 7g
10%
Saturated Fat 4g
6%
Unsaturated Fat 0g
Cholesterol 19mg
6%
Sodium 1007mg
42%
Total Carbohydrate 63g
21%
Dietary Fiber 5g
18%
Sugars 11g
Protein 20g
Vitamin A  141%Vitamin C  54%
Calcium  33%Iron  6%
Potassium  35%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheese Scalloped Potatoes and Carrots

Recipe Tags: Potato Recipes

Date Added: May 16, 2013

Ingredients:

2 Cups Water hot
1 Teaspoon Salt (1 tsp)
2 Tablespoons Flour all purpose (add to above)
3 Tablespoons Margarine (soft)
1/8 Teaspoon Pepper cracked
1 1/2 Cups Milk up to 1
2 Onions thinly sliced
6 Potatoes thinly sliced
4 Carrots diagonally sliced
1 1/2 Cups Low Fat Cheddar Cheese grated
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Directions:

1. Heat oven to 375 Bring water to a boil in frying pan, add potatoes, onions, and carrots.

2. Cover and cook 10 minutes, or until tender. Drain.

3. In medium saucepan, melt margarine, remove from heat.

4. Stir in flour, salt, pepper. Add milk, blending well.

5. Bring to a boil over medium heat, stir until thick and smooth.

6. Stir in cheese, cook over low heat, stir constantly until cheese melts.

7. Layer half the potatoes, onion, and carrot in a slightly greased 9x13 pan.

8. Top with half sauce. Repeat. Bake covered 30 minutes or until potatoes are tender.

9. Remove cover during last 10 minutes of cooking.

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Dietary Notes:
This recipe is low-cholesterol with 19mg per serving

This recipe is high in Vitamin A with 141% of your daily recommended intake per serving. This recipe is high in Vitamin C with 54% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Potato, Cheese, Onion allergies.
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