Title: Scalloped potatoes with carrots
 Categories: Vegetables, Canadian
      Yield: 1 Servings
 
      5 tb Butter
      2 c  Thinly sliced carrots
      1    Shallot, minced
    3/4 c  Water
  1 1/4 ts Salt
      3 lg Russet potatoes, peeled &
           Thin sliced
           Freshly ground pepper
      1 c  Swiss cheese
      1 c  Scalded milk
 
  Preheat oven to 300*
  
  In medium heavy saucepan, melt 1 tbsp butter over med-low heat.  Stir
  in carrots and shallot.  Add water and 1/4 tsp of the salt.  Cover
  and simmer 15-20 minutes until liquid has evaporated and carrots are
  just tender. Butter large oven-proof casserole 2" deep. Alternate
  layers of potatoes and carrots with cheese and seasonings and dots of
  butter. Pour scalded milk over potatoes and carrots.  Top with layer
  of cheese, dotted with butter. Bake about 1 hour or until milk has
  absorbed and veggies are tender and browned on top.
  
  Serves 6
  
  This from the PBS  Northwest Cookbook submitted