Boiling water
2 1/2 lbs. potatoes, pared and sliced 1/2 inch thick (about 6 c.)
1 1/2 c. sliced onions
5 med. carrots, pared and diagonally sliced 1/4 inch thick (2 c.)
2 tsp. salt

CHEESE SAUCE:

3 tbsp. butter
2 tbsp. flour
1 tsp. salt
Dash of pepper
1 1/2 c. milk
1 1/2 c. grated sharp cheddar cheese

Preheat oven to 375 degrees. Lightly grease 2 1/2 quart shallow baking dish. Boil 2 cups water in large skillet, cook potato, onion, carrot, and 2 teaspoon salt, covered, 10 minutes or until partially tender. Drain.

Make cheese sauce: In small saucepan, melt butter, remove from heat. Stir in flour, salt, and pepper, then milk, blending well. Over medium heat, bring just to boiling, stirring until thick and smooth. Stir in 1 cup cheese, cook stirring over low heat until cheese is melted. In prepared casserole dish, layer half of potato, onion, carrot, top with half of cheese sauce; repeat with remaining vegetables and sauce. Sprinkle top with remaining cheese. Bake, with cover, 30 minutes or until vegetables are tender. Uncover during last 10 minutes to brown. Serves 6.