Categories: Casseroles, Vegetarian 
      Yield: 4 servings 
  
      3    Potatoes,Idaho,medium-size          1 ts Mustard,prepard 
           Water                             1/4 ts Celery seed 
  1 1/3 ts Salt                                2 tb Cider vinegar 
      2 tb Salad oil                         1/2 c  Green pepper,diced 
    1/2 c  Onion,chopped                     1/4 c  Carrot,shredded 
  
  1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon 
  salt; bring to a boil. 
   
  2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; 
  drain and cool. 
   
  3. Peel potatoes and slice 1/4-inch thick; set aside. 
   
  4. Heat oil in a medium-size skillet; saute onion until soft. 
   
  5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 
   
  6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring 
  constantly, until mixture boils and thickens. 
   
  7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing 
  well. 
   
  8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle 
  with 1/2 cup cheese. 
   
  9. Cover with remaining potato mixture and cheese. 
   
  10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until 
  cheese is melted and vegetables are hot.