Carrot Potato Bake Recipe

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

Preparation

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.

In large bowl, combine potatoes, carrots, onion, half-and-half, salt and pepper; mix well. Spoon into greased baking dish.

Melt margarine in small saucepan over low heat. Stir in bread crumbs andparsley. Sprinkle over potato mixture.

Bake at 325°F. for 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving.