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Potatoes and Carrots Au Gratin

By: Verona Koehlmoos

"I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time."

Rate/Review | Read Reviews (4)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 1/2 cups sliced peeled potatoes
1 1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded Cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
2/3 cup milk
1 (10.75 ounce) can cream of celery soup, undiluted

Directions

In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350 degrees F, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.