Recipe(tried): Scalloped Potatoes and Carrots

SCALLOPED POTATOES AND CARROTS

3/4 cup water
2 cups thinly sliced carrots
2 tbsp chopped onion
4 tbsp plus 1 1/2 tsp butter or margarine, divided
1/4 tsp salt
2 lbs red potatoes, peeled and sliced 1/8-inch thick
1 cup (4 oz) grated Swiss cheese
1 tsp dried whole rosemary
1 tsp salt
1/8 tsp pepper
1 1/4 cups whipping cream
fresh mint sprigs (optional)

In a medium saucepan, bring water to a boil; add carrots, onion, 1 1/2 tsp butter, and 1/4 tsp salt. Cover, and reduce heat; simmer 20 minutes or until carrots are tender. Drain.

Brush 1 tbsp melted butter in the bottom of a shallow 2 1/2-quart casserole.

Layer potato slices in casserole. Arrange carrots over potatoes; dot with 3 tbsp butter. Sprinkle with cheese, rosemary, 1 tsp salt, and pepper.

Place whipping cream in a small saucepan. Cook over low heat until warm; pour over vegetable mixture.

Bake at 300 degrees for 1 hour and 45 minutes, or until lightly browned.

Garnish with fresh mint, if desired.

Servings: 6-8