CARROTS À LA POMPADOUR

2 cupfuls cooked sliced carrots
2 cupfuls cooked sliced potatoes
2 heaping tablespoonfuls (2 ozs.) butter
2 heaping tablespoonfuls (2 ozs.) flour
½ pint (1 cup) cream
½ pint (1 cup) milk
2 tablespoonfuls grated cheese
Salt and pepper
A few browned bread crumbs

Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils.

Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes.