Scalloped Carrots and Potatoes



1 medium onion, sliced thin
1/4 teaspoon dried thyme
1 tablespoon butter
12 ounces evaporated skim milk
1 tablespoon flour
1/4 teaspoon nutmeg
3 cups potatoes, peeled and sliced thin
1 1/2 cups carrots, peeled and sliced thin


Yield 9 servings

Preheat oven to 400 degrees F. Saute onions and thyme in butter, stirring regularly. Whisk together the milk, flour and nutmeg. In a 2-quart baking dish, combine onions, potatoes and carrots. Pour milk mixture on top. Cover with foil and bake for 40 minutes. Uncover, lower heat to 350 degrees and bake for 30 minutes until the vegetables are tender and top is browned.

Nutrition information: