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Carrot Casserole
| This is an easy take on two vegetables that taste great together--carrots and potatoes. The nutmeg brings out the natural sweetness of the carrots. |
- 4 medium Kennebec potatoes, sliced
- 3 medium carrots, sliced
- 1/2 cup swiss cheese, shredded
- 1/4 tsp. fresh ground nutmeg
- pepper to taste
- 1 cup vegetable stock
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| Preheat oven to 350 degrees. Place 1/3 of potatoes and carrots into and 8 inch casserole. Sprinkle with 1/3 of the cheese and nutmeg and add pepper to taste. Alternate for two more layers in the same fashion. Bring the stock to a boil and pour it over the vegetables. Bake for 45 minutes or until top is brown. Check periodically to make sure vegetables don't dry out. If dry, add more stock. |
| 4 people |
| 1 hour |
| mary |
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