Cut the carrots into strips and saute all of the ingredients until soft. Add the Monterrey and Jack cheeses, mix together with a plain white sauce and top with piped Yukon gold potatoes. Bake for 30 minutes at 425 degrees F.
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Cool off this summer with these raspberry gelatin and rose cake pops.
Feed a crowd this summer with delicious party recipes like cheesy zucchini crisps.
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53 Recipes You Need for Summer