CARROT AND POTATO CASSEROLE

4 medium potatoes, sliced
10 baby carrots, sliced
1/2 cup shredded reduced fat Swiss cheese
1/4 teaspoon ground nutmeg
Pepper (to taste)
1 cup chicken broth (more, if needed)

Preheat oven to 350 degrees F.

Place 1/3 of the potatoes and carrots into an 8-inch casserole dish. Sprinkle with 1/3 of the cheese and nutmeg, add pepper to taste. Alternate for two more layers in the same fashion.

Bring the broth to a boil. Pour over vegetables.

Bake for 45 minutes or until the top is brown. If the vegetables begin to dry out, add more broth.

Serves 4
Adapted from unknown source