Carrot-Potato Gratin

Position rack in top third of oven and preheat to 375 degrees. Spray 9 x 13 glass baking dish with cooking spray.

Bring large pot of salted water to a boil.

Add sliced potatoes and carrots.

Cover and cook 5 minutes.

Drain well.

Arrange 1/3 of cooked vegetables in bottom of prepared dish.

Sprinkle with 1/3 tsp. salt and generous amount of pepper.

Sprinkle 1/3 of grated cheese over layer.

Repeat, layering with remaining cooked vegetables, salt, pepper and grated cheese.

Pour chicken stock over vegetables.

Dot top with 1/4 cup unsalted butter.

Cover and bake until chicken stock is absorbed and vegetables are tender, about 1 hour. Uncover, and bake until top is golden brown, about 10 minutes more. Let gratin stand at room temperature 10 minutes before serving. Serves 8.