Ingredients

3 potatoes, Idaho, medium size
water
1 1/3 tsp. salt
2 Tbsp. salad oil
1/2 C. onion, chopped
1 tsp. mustard, prepared
1/4 tsp. celery seed
2 Tbsp. cider vinegar
1/2 C. green pepper, diced
1/4 C. carrot, shredded

Cooking Instructions

Put potatoes in a large saucepan with 1 inch cold water and 1 tsp. 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 tsp. salt. Gradually add 1/2 C. 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 8×8 inch baking dish; sprinkle with 1/2 C. cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350’f. Oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)