3/4 c. water
2 c. thinly sliced carrots
2 tbsp. chopped onion
1 1/2 tsp. butter
1/4 tsp. salt
1 tbsp. butter, melted
2 lbs. red potatoes, peeled & sliced 1/8" thick
3 tbsp. butter
1 tsp. salt
1 tsp. dried whole rosemary
1/8 tsp. pepper
1 c. shredded Swiss cheese
1 1/4 c. whipping cream
Fresh mint sprigs (optional)

Bring water to a boil in a medium saucepan; add carrot, onion, 1 1/2 teaspoon of butter and 1/4 teaspoon salt. Cover, reduce heat and simmer 20 minutes or until carrots are tender; drain. Brush 1 tablespoon melted butter in the bottom of a shallow 2 1/2 quart casserole.

Layer potato slices in casserole. Arrange carrots over potatoes, dot with 3 tablespoons of butter. Sprinkle with 1 teaspoon salt, rosemary, pepper and cheese.

Place whipping cream in a small saucepan. Cook over low heat until warm. Pour over vegetable mixture.

Bake at 300 degrees for 1 hour 45 minutes or until lightly browned. If desired, garnish with fresh mint sprigs.