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Carrot-Potato Bake

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Carrot-Potato Bake
  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 8
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A creamy side dish recipe! Baked carrots, potatoes, whipped cream and bread crumbs make a delicious combination.

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

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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
210
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
5g
25%
)
Cholesterol
20mg
7%
Sodium
470mg
20%
Total Carbohydrate
27g
9%
(
Dietary Fiber
2g
8%
,
Sugars
5g
)
Protein
4g
Daily Value*:
Vitamin A
120%
120%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
4%
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.
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