Recipe: Scalloped Vegetables (potatoes, carrots and cheese, baked)

SCALLOPED VEGETABLES

"Chase away the chill from a cold winter night with this richly pleasing vegetable casserole. Crumble blue cheese over the top instead of cheddar and see how your diners take to that."

3 to 4 carrots, thinly sliced (2 cups)
2 pounds all-purpose potatoes, peeled and sliced (4 1/2 cups)
2 large onions, thinly sliced
1/2 teaspoon salt
4 strips bacon
1/2 cup water
1/2 cube chicken bouillon
1 1/4 cups milk, divided use
1/3 cup grated Parmesan cheese, divided use
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon black pepper
1/4 cup all-purpose flour
1/2 cup fresh bread crumbs (1 slice bread)
1 cup shredded cheddar cheese (4 ounces)

Heat oven to 375 degrees F. Coat a shallow 2-quart baking dish with nonstick cooking spray.

Steam carrots, potatoes and onions, seasoned with salt, in a steamer basket over gently boiling water 15 minutes or just until tender. Drain.

Meanwhile, cook bacon in a skillet until crisp. Drain on paper toweling; reserve 1 tablespoon bacon fat. Crumble bacon; add to vegetables. Spread vegetable mixture in prepared baking dish.

Bring water to a boiling in a small saucepan. Add bouillon cube and stir until dissolved. Stir in 3/4 cup milk, all but 2 tablespoon Parmesan, rosemary and pepper. Pour over vegetable mixture.

Bake, loosely tented with aluminum foil, in heated 375 degree F oven 25 minutes.

Whisk together flour and a little of the remaining milk in a small bowl until smooth and no lumps remain. Whisk in remaining milk. Pour over casserole. Toss together bread crumbs, remaining 2 tablespoons Parmesan and reserved bacon fat in a small bowl. Sprinkle mixture evenly over casserole.

Return to oven and bake, uncovered, 20 to 25 minutes or until hot and bubbly. Sprinkle top with cheddar cheese. Bake another 5 minutes or until cheese is melted.

Makes 6 servings
Source: Family Circle All-Time Favorite Recipes