4 quarts cooked carrot 4 quarts White Sauce I

4 quarts cooked potato 1 cup grated cheese

Cut vegetables in half-inch cubes before measuring. Dissolve cheese in white sauce. It is a great improvement if cream is used in place of part of milk. Put vegetables in layers in baking dishes, having potato on top. Add sauce, cover with soft bread crumbs which have been mixed with melted fat; or grated cheese may be sprinkled over the top. Bake about twenty minutes.