Potato Carrot Casserole

Nice with roast meats for a change.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  medium potatoes (about 500g)
• 2  large carrots (about 250g)
• 1⁄2 cup  thinly sliced green onion
• 1  cup light sour cream
• 1  cup milk (skim is ok)
• 1⁄3 cup plain yogurt
• 1⁄8 teaspoon pepper
• 1 1⁄3 cups  grated sharp cheddar cheese
• 1⁄2 teaspoon nutmeg
• 2  tablespoons  chopped fresh parsley (to garnish)

Directions

1. Preheat oven to 180c. Lightly spray a 28 x 16-cm shallow baking dish with spray oil.
2. Peel and coarsely grate potatoes and carrots. Place in a mixing bowl and add onions, sour cream, milk yoghurt, pepper and 1 cup of cheese.
3. Place the mixture in the prepared dish. Sprinkle with remaining cheese and nutmeg.
4. Cook for 40 minutes, until cooked and bubbling hot. Sprinkle with chopped parsley and serve.