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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
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