Baby Carrot Casserole - cooking recipe

Ingredients

1 medium potato per person, sliced
3 baby carrots per person, sliced
1/2 to 3/4 c. shredded Swiss or Cheddar cheese
1 to 1 1/2 c. chicken broth

Preparation

Preheat oven to 350\u00b0.
Place 1/3 of vegetables in casserole dish.
Top with 1/3 of cheese.
Layer twice more.
Bring broth to boil.
Pour over layers.
Bake 45 minutes or until top browns.
If vegetables begin to dry out add a small amount more of broth.