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From: Kelly~WA

Potatoes and Carrots Au Gratin
Makes 6 to 8 side-dish servings

6 medium baking potatoes (about 2 pounds)
3 medium carrots
peeled and thinly sliced (1-1/2 cups)
2 bay leaves
2 leeks -- cut into 1/2-inch slices (about 1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon white or black pepper
1 12 ounce can (1-1/2 cups) evaporated milk
3/4 cup shredded gruyere
or Swiss cheese (3 ounces)
1/2 cup parmesan cheese (2 ounces) -- finely shredded
1/4 cup seasoned fine dry bread crumbs
2 tablespoons margarine or butter -- melted

Peel potatoes; thinly slice. In a 3-quart saucepan combine potatoes, carrots, and bay leaves. Add water
to cover. Bring to boiling; reduce heat. Cover and cook for 5 minutes.

Meanwhile, trim leeks, discarding the first 2 inches of the ends, and the first inch and outer leaves of the
tough green tops. Wash leeks well.

Add leeks to potato mixture. Cook, covered, 3 minutes or until vegetables are just tender. Drain well;
discard bay leaves.

For sauce, in same saucepan melt 2 tablespoons margarine or butter. Stir in flour, salt, nutmeg, and
pepper. Add evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

Remove from heat. Add 1/2 cup of the Gruyere cheese; stir until smooth.

Transfer the vegetables to a lightly greased 2-quart rectangular baking dish. Carefully spoon the warm
cheese sauce over potato mixture; spread with the back of a spoon to coat the vegetables.

For crumb topping, in a small mixing bowl stir together grated Parmesan cheese, seasoned fine dry
bread crumbs, and 2 tablespoons melted margarine or butter. Sprinkle the topping over the potato
mixture.

At serving time, bake the casserole, uncovered, in a 350 degree F. oven about 15 minutes or until the
cheese sauce is bubbly around the edges of the dish. Sprinkle with the remaining shredded Gruyere
cheese.

Bake about 5 minutes more or until the cheese is melted and the casserole is heated through.

Make-Ahead Tip: Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until cheese sauce is bubbly around edges of dish. Sprinkle with remaining shredded Gruyere cheese. Bake about 5 minutes more or until cheese is melted and casserole is heated through.