Prep 25 mins
Cook 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.
- 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
- Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
- In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
- Place in prepared casserole dish and dot top with butter.
- Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.
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!
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. =)
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!