Carrot And Potato Amandine
|Carrots||1 Pound, sliced (450 Gram)|
|Potatoes||1 1⁄4 Pound, peeled (750 Gram)|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), crushed|
|Cheese sauce||3⁄4 Pint (450 Milliliter)|
|Flaked almonds||2 Ounce (50 Gram)|
|Mature cheddar cheese||3 Ounce, grated (75 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Cook the carrots and potatoes in boiling salted water for 10 minutes.
Drain and place in a casserole.
Heat the oil in a frying pan and fry the onion and garlic, if used, until softened.
Mix the onion with the carrots and potatoes.
Pour over the cheese sauce.
Combine the almonds and cheese and sprinkle on top.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 45 minutes or until well browned on top.
Sprinkle liberally with parsley and serve with a mixed salad.