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Carrot-Potato Bake Recipe

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This recipe for Carrot-Potato Bake is from Jana's Joy of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 to 8 potatoes
1 1/2 cups shredded carrots
1/2 cup finely chopped onion
2 cups whipping cream
1 to 1 1/2 teas. salt
Dash pepper
1 T. margarine or butter
1/2 cup Italian bread crumbs
1 T. chopped fresh parsley
Directions:
Directions:
Heat oven to 350. Lightly grease 13 x 9 baking dish. Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly and pat dry with a paper towel. (The cold water prevents potatoes from browning!).

In large bowl, combine potatoes, carrots, onion, cream, salt and pepper: spoon into prepared baking dish. In small saucepan, melt margarine, stir in bread crumbs and parsley. Sprinkle over potato mixture. Bake at 350 for 50 to 60 minutes or until vegetables are tender. Watch to be sure top does not overbrown - put foil on top after 45 minutes while baking if top is becoming too browned.

 

 

 

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