8 potatoes, peeled and cubed
8 small carrots, peeled and cut in 1/2-inch rounds
8 teaspoons butter
1 can (12 ounces) evaporated milk
1 1/2 cups plus 1 tablespoon grated Parmesan or Romano cheese
1 small onion, diced
1 tablespoon
salt, or to taste
1 tablespoon
onion powder 1 tablespoon
garlic powder 1 tablespoon flour
1 tablespoon bread crumbs
Boil potatoes and carrots for 15 minutes or until tender.
Preheat oven to 350 degrees. Make bechamel sauce by sautéing butter, evaporated milk, 1 1/2 cups cheese, onion, salt, onion powder, and garlic powder. Add flour and mix until it is fully incorporated.
Add bechamel sauce to potatoes and carrots in baking dish. Sprinkle 1 tablespoon of cheese and bread crumbs over top of the dish. Bake for 45 minutes.
