Scalloped Potatoes and Carrots

Scalloped Potatoes and Carrots 2-1/2 pounds potatoes (about 9 medium), peeled and sliced 5 medium carrots, cut into 1/4-inch slices 1-1/2 cups sliced onions 2 cups boiling water 1 teaspoon salt CHEESE SAUCE: 3 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups milk 1-1/2 cups (6 ounces) shredded cheddar cheese, divided In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Yield: 6-8 servings.