2 c. boiling water
2 tsp. salt
5 c. potatoes, thinly sliced
1 1/2 c. sliced onion
5 c. carrots, sliced 1/4 inch thick

Cook together for 5 minutes; drain.

CHEESE SAUCE:

1 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. grated cheddar cheese

Melt butter in small saucepan. Stir in flour, salt, and pepper; stir constantly about 1 minute. Remove from heat; stir in 1 3/4 cups milk. Blend well. Bring mixture to a boil over medium heat. Stir until thick and smooth. Add 1 cup cheese; stir until melted. Layer half of vegetables in 2 1/2 quart greased casserole dish. Top with 1/2 cheese sauce. Repeat layers of vegetables and sauce. Top with remaining cheese. Bake covered with foil at 375 degrees for 30 minutes. Foil may be removed last 10 minutes to brown.