INGREDIENTS: 3 Potatoes,Idaho,medium-size Water 1 1/3 ts Salt 2 tb Salad oil 1/2 c Onion,chopped 3 TB flour 1 ts Mustard,prepard 1/4 ts Celery seed 2 tb Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded 1 cup grated cheddar cheese
DIRECTIONS: Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.