Carrot-Potato Bake

A creamy side dish recipe! Baked carrots, potatoes, whipped cream and bread crumbs make a delicious combination.

(0)
(0)
Save and Share
  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 9
  • servings 8
 

Ingredients

6
to 8 potatoes
1 1/2
cups shredded carrots
1/2
cup finely chopped onion
2
cups half-and-half or whipping cream
1
to 1 1/2 teaspoons salt
Dash pepper
1
tablespoon margarine or butter
1/2
cup soft bread crumbs
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Lightly grease 12x8-inch (2-quart) baking dish. Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly; pat dry with paper towels.
  • 2 In large bowl, combine potatoes, carrots, onion, half-and-half, salt and pepper; mix well. Spoon into greased baking dish.
  • 3 Melt margarine in small saucepan over low heat. Stir in bread crumbs andparsley. Sprinkle over potato mixture.
  • 4 Bake at 325°F. for 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving.
  • 1 Heat oven to 325°F. Lightly grease 12x8-inch (2-quart) baking dish. Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly; pat dry with paper towels.
  • 2 In large bowl, combine potatoes, carrots, onion, half-and-half, salt and pepper; mix well. Spoon into greased baking dish.
  • 3 Melt margarine in small saucepan over low heat. Stir in bread crumbs andparsley. Sprinkle over potato mixture.
  • 4 Bake at 325°F. for 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

Immediately submerging the potatoes in cold water as they're peeled and shredded prevents discoloration. The potatoes and shredded carrots cook together in the oven, bathed in a rich cream sauce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
210
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
20mg
20%;
Sodium
470mg
470%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
20%;
Calcium
8%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.