Carrot-Potato Scallops - cooking recipe

Ingredients

8 to 10 medium carrots (1 lb.)
2 medium baking potatoes
2 Tbsp. butter
2 Tbsp. flour
1 1/2 tsp. salt
1 1/2 c. milk
2 Tbsp. chopped fresh chives
1 1/2 tsp. caraway seed

Preparation

Pare carrots and cut into 1/8-inch diagonal slices. Pare potatoes and cut into 1/8-inch crosswise slices. Place in alternating layers in lightly greased 1 1/2-quart baking dish or casserole. Melt butter in saucepan. Blend in flour and salt; stir in milk and cook, stirring constantly, until mixture thickens and comes to a boil. Add chives and caraway seed. Pour over carrots and potatoes in casserole.
Cover and bake in 350\u00b0 oven 30 minutes. Remove cover and bake 30 minutes longer until carrots and potatoes are tender. Makes 4 to 6 servings.