P.E.I. Potato Pudding

Lennie's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 cups coarsely shredded raw potatoes
• 1 cup thinly sliced raw onion
• 1 cup coarsely grated carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon savory (marjoram can be substituted)
• 2 tablespoons cream
• 2 tablespoons butter

Directions:

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.

Reviews

[Tebo]

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!

[Evie*]

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. =)

[Anu]

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!