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1.
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Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.
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2.
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Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
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3.
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Peel potatoes and slice 1/4-inch thick; set aside.
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4.
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Heat oil in a medium-size skillet; saute onion until soft.
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5.
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Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
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6.
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Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
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7.
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Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.
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8.
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Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese.
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9.
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Cover with remaining potato mixture and cheese.
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10.
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Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
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