Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From "The Big Book of Casseroles", a flavorful and colorful dish of sweet and white potatoes, in broth seasoned with caraway seeds. Food processor makes slicing easier. A great Fall-Winter side for any meal. Embarrassingly simple !

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place potatoes, onions, parsley, and seasonings in 2 1/2 quart casserole lightly coated with cooking spray or oil.
  3. Mix well.
  4. Pour broth over all.
  5. Dot top with butter.
  6. Cover and bake until potatoes are tender, about 1 hour.
Most Helpful

5 5

Caraway seeds are my favourite and they were lovely in this potato bake. I also sprinkled a tiny bit of cayenne over the top too. Really nice with our roast pork, thank you.

5 5

Terrific! This is a perfect substitute for fattening scalloped potatoes. This has loads of flavor without being high in fat. I made this exactly as written. The potatoes were perfectly moist and tender. I love caraway seeds, but if you are making this for those who don't like them, I'd just use some fresh thyme instead. Thanx for sharing this recipe!

5 5

This was a suprising little recipe-quick to make, it tasted great and the vegies had a lovely "creamy" texture. I added in a clove of garlic, some thyme and sage as I have heaps growing, and cooked for it over 1 1/2 hours. Russ and I both loved it and he reckons we should have it again soon. Thanks for posting.