P.E.I. Potato Pudding

Total Time
1hr 25mins
25 mins
1 hr

Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to "Dolly", her hostess in Summerside, PEI.

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  • 2 cups coarsely shredded raw potatoes
  • 1 cup thinly sliced raw onion
  • 1 cup coarsely grated carrot
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon savory (marjoram can be substituted)
  • 2 tablespoons cream
  • 2 tablespoons butter


  1. Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
  2. In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
  3. Place in prepared casserole dish and dot top with butter.
  4. Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.
Most Helpful

5 5

A great easy veggi dish. I used fresh sage leaves (I have a yard full), yukon gold potatoes and added an onion. I assembled this early in the day and cooked it when required. Different and good!

5 5

This is great, love the texture of this potato dish. It's difficult at any time to get my teenager to eat his vegetables but he cleaned his plate. I also used marjoram. Thanks Lennie. =)

5 5

Easy and fantanstic tasting! I scaled down to 1 serving and used marjoram instead of savory. I didn't have cream, so I substituted with curds (Indian yogurt), which added a lovely tang. I had this with Elizabeth Pagos' Hot Cocoa (#26665) for a very "comfort food"ey dinner. Thanks Lennie! This is going to be a regular on the table from now on!