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Ingredientes
- 2 c. Water
- 2 tsp Salt, optional
- 2 lb Potatoes (5 c., pared and thinly sliced)
- 1 1/2 c. Sliced onion
- 5 med Carrots (2 c., pared), diagonally sliced
- 3 Tbsp. Butter
- 2 Tbsp. Flour
- 1 tsp Salt
- 1/8 tsp Pepper
- 1 dsh Cayenne
- 1 1/2 c. Lowfat milk
- 1 1/2 c. Grated sharp cheddar cheese
Direcciones
- In large saucepan, bring water and salt to a boil. Add in potatoes, onion and carrots; cook, covered, for about 5 min or possibly till partially tender.
- Drain. Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
- Remove from heat; stir in lowfat milk and blend well. Brin mix to boil over medium heat, stirring till thick and smooth. Add in 1 c. cheese; stir till melted. Layer half of vegetables in greased 2 1/2 qt casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 min. Foil may be removed for last 10 min to brown top.
- Yield 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 154 | 46% |
| Total Fat 17.56g | 22% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 1478mg | 62% |
| Potassium 791mg | 23% |
| Total Carbs 32.09g | 9% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.49g | 5% |
| Protein 13.61g | 22% |
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