Carrot-Potato Bake

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

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Servings 8

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ingredients 9
Prep Time 30 min
Total Time 1 hr 45 min

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

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Directions

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

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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.