Scalloped potatoes with carrots

• I often say I don't like my improvised scalloped potatoes, so when I found this recipe, I thought it looked good. Since it was just Russ and me, I cut back on the amount of potatoes (I used three large), and the carrots were very small. I kept the milk and cheese ingredients as listed, and sliced the vegetables thinly. It was just excellent!
• 
  
• 2-1/2 pounds potatoes (about 9 medium), peeled and sliced
• 5 medium carrots, cut into 1/4-inch slices
• 1-1/2 cups sliced onions
• 2 cups boiling water
• 1 teaspoon salt
• CHEESE SAUCE:
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups milk
• 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

1. In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
2. Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Yield: 6-8 servings.