2 lbs. potatoes, sliced (about 5 cups)
1 1/2 c. onions, sliced
5 med. carrots, sliced thin (about 2 cups)

CHEESE SAUCE:

3 tbsp. butter
2 tbsp. flour
1/8 tsp. pepper
1 tsp. salt
1 1/2 c. milk
1 1/2 c. American cheese slices, broken up

Preheat oven to 375 degrees. Lightly grease a 2 1/2 quart casserole. Save 1/2 cup cheese for top. In 2 cups boiling salt water, cook potatoes, carrots and onions covered for 5 to 10 minutes. Drain. Put 1/2 of potatoes, onions and carrots in casserole, cover with cheese sauce. Add remaining vegetables and sauce and top with reserved 1/2 cup cheese. Bake 30 minutes covered with foil. Remove foil and leave 10 to 15 minutes longer or until tender. (Velveeta cheese is good also.)