Stove-top Scalloped Potatoes with Peas and Carrots

Stove-top Scalloped Potatoes with Peas and Carrots

2 tablespoons butter or margarine – divided
1 1/3 pounds potatoes – (4 medium) sliced, 1/8 inch thick
1 cup frozen peas
1 cup carrot slices – 1/8 inch thick
1/4 cup sliced green onions
1 tablespoon flour
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk
parmesan cheese – optional

Spread butter on bottom of 10 or 12-inch non-stick skillet. Layer half the potato slices on bottom of skillet. Layer half the peas, carrots, onions, flour, thyme, salt and pepper on potatoes. Repeat layers, ending with salt and pepper. Pour milk over all. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover and cook another 5 minutes. Sprinkle with cheese, if desired.