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    You are in: Home / Recipes / Dilly Harvest Potato Bake (Penzeys) Recipe
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    Dilly Harvest Potato Bake (Penzeys)

    Dilly Harvest Potato Bake (Penzeys). Photo by Lalaloula

    1/2 Photos of Dilly Harvest Potato Bake (Penzeys)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    JanuaryBride's Note:

    A new recipe from Penzeys Spices. Says its a great way to get kids to eat veggies by hiding the carrots in this super easy casserole.

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    Serves: 4-6



    Units: US | Metric

    • 4 large potatoes, peeled
    • 2 carrots, peeled
    • 1 onion, peeled and minced
    • 2 tablespoons butter, cut into small pats
    • 1 teaspoon dill (may sub 2 t fresh dill)
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 2 tablespoons cream (may sub whole milk)


    1. 1
      Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
    2. 2
      Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
    3. 3
      Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
    4. 4
      Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
    5. 5
      Drizzle the cream/milk over the top, and bake one hour.
    6. 6
      NOTE: Cover with foil if the dish starts to get overly brown.

    Ratings & Reviews:

    • on March 23, 2009


      I was a bit anxious at first whether this would turn out or not due to the other reviewer's problems, but I neednt have worried. It turned out fabulous! I luved the combination of dill with the potatoes and carrots! It came together fairly quickly and easily and tasted really good! It was moist with a browned top and spots of cream (I used sour cream). Next time Ill serve this with a fried egg on top I think. Thanks so much for sharing this winner of a recipe with us, JanuaryBride! Made and reviewed for Veg'n Swap #8 March 2009.

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    • on September 10, 2008


      I was looking forward to this but I was a bit disappointed. I still like the idea but think it needs to be tweeked a bit. The dill disappeared and was undetectable and my cream just sat on top. Also, I didn't think the potato was totally cooked but that would have been because I used too small a dish. Next time I plan to a) use a large dish to create a flatter product, b) double the dill and use milk, and c) chop the onion and fry-off first. All-in-all not a bad recipe. User error contributed to this not being what I expected. Will make again. Made for Aussie Make My Recipe #5.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dilly Harvest Potato Bake (Penzeys)

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.6
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 5.2 g
    Cholesterol 23.5 mg
    Sodium 378.2 mg
    Total Carbohydrate 70.5 g
    Dietary Fiber 9.4 g
    Sugars 5.4 g
    Protein 8.2 g

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