Carrot / Potato Casserole

8 potatoes, peeled and sliced
20 mini carrots, sliced
1 C cheese, shredded (Swiss worked well, but try others)
2 C chicken stock
salt
pepper

-Mix vegis and spices together. Layer some in cake pan, then layer cheese. Repeat. Top with cheese. Pour stock over it all. Cover and bake 350 about 1 hour. Uncover and finish baking until top is brown.