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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon
salt; bring to a boil.
2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender;
drain and cool.
3. Peel potatoes and slice 1/4-inch thick; set aside.
4. Heat oil in a medium-size skillet; saute onion until soft.
5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring
constantly, until mixture boils and thickens.
7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing
well.
8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle
with 1/2 cup cheese.
9. Cover with remaining potato mixture and cheese.
10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.
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