SCALLOPED POTATOES

1 cup corn, fresh or frozen
1 cup water
2 sticks celery, chopped
1 onion, chopped
2 small bell peppers
3 medium potatoes, peeled and ripple sliced 1/4 inch thick
1 large carrot, ripple sliced 1/4-inch thick
Minced parsley

Preheat oven to 350 degrees. Make a thin sauce of the corn and water in your blender.

Then place vegetables, potatoes and parsley in the pan in layers, alternating vegetables. The total depth of food in the pan should be about 1 3/4 inches (not more than 2 inches).

Bring the corn sauce to a boil, stirring to prevent burning. Pour it evenly over the vegetables.

Cover the pan and bake 1 1/4 hours. Remove cover. Broil to lightly brown top.