3/4 c. water
2 c. carrots, thinly sliced
2 tbsp. onion, chopped
1 1/2 tsp. butter
1/4 tsp. salt
1 tbsp. butter, melted
2 lb. red potatoes, peeled and sliced 1/8 to 1/4 inch thick
3 tbsp. butter
1 tsp. salt
1 tsp. dried whole rosemary
1/8 tsp. pepper
1 1/2 c. heavy whipping cream

Boil carrots, onion, 1 1/2 teaspoons 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 bottom of a 2 1/2 quart casserole dish. Layer potato slices in casserole. Arrange carrots over potatoes. Dot with 3 tablespoons butter. Sprinkle with 1 teaspoon salt, rosemary and pepper. Pour whipping cream over vegetable mixture. Bake at 300 degrees for 1 hour 45 minutes or until lightly brown. Makes 6 to 8 servings.