I've been saving "top of the stove scalloped potatoes"

Likely of WWII rationing origin, this dish was doomed to failure, although oddly delicious.

Mom's version:

Put sliced potatoes and carrots in a pot with milk and boil. (Original included onion, but that was exotic...) Here's the first problem, the milk always boiled over and curdled.

When carrots soft add salt and pepper and American cheese. Here's the second problem, but the time the carrots were soft the potatoes were mush.

Add crushed saltine crackers and serve.

This has potential. My recipe:

Saute Carrots and Onion with some garlic in Olive oil until partially cooked. If you have something else like celery, go ahead and throw it it. Salt and Pepper to taste, and add diced potatoes.

When potatoes are tender but not mush, add milk/cream and cheese of your choice and cook until melted. (cheddar is good, but this is a good clean out the fridge opportunity.)

Serve.