Mini Carrot Casserole - cooking recipe

Ingredients

4 medium potatoes, sliced
10 mini carrots, sliced
1/2 c. reduced fat Swiss cheese, shredded
1/2 tsp. ground nutmeg
1 c. chicken broth

Preparation

Preheat oven to 350\u00b0.
Place 1/3 of potatoes and carrots into an 8-inch casserole.
Sprinkle with 1/3 of cheese and nutmeg, pepper to taste.
Alternate for 2 more layers in the same fashion.
Bring broth to a boil.
Pour over vegetables.
Bake casserole for 45 minutes or until top is brown.
If vegetables begin to dry out, add more broth.
Yields 4 servings.