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Potatoes and Carrots Au Gratin

"I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time."
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1 h 5 m servings
Original recipe yields 6 servings

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  1. In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350 degrees F, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.


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Potatoes did not cook in the designated amount of time. I added more cheese to the top and put it in a shallow baking dish, 9x12x2. Baked for an additional 20 minutes @ 350F.

I read the other comments and parboiled the potatoes and chilled them before slicing and baking. Cooked in the allotted time once that was done. My family liked it but I feel it needs more fla...

This was ok, it took longer to cook than the recipe called for and it needed something more to give it more flavor.

didn't change the recipe much and it baked right along with the ham. Needed more carrots as I love carrots. Used cream of mushroom soup instead of celery and added celery to the dish