Dilly Harvest Potato Bake (Penzeys)

Recipe by januarybride
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    large potatoes, peeled
  • 2
    carrots, peeled
  • 1
    onion, peeled and minced
  • 2
    tablespoons butter, cut into small pats
  • 1
    teaspoon dill (may sub 2 t fresh dill)
  • 12
    teaspoon black pepper
  • 12
    teaspoon salt
  • 2
    tablespoons cream (may sub whole milk)
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DIRECTIONS

  • Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
  • Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
  • Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
  • Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
  • Drizzle the cream/milk over the top, and bake one hour.
  • NOTE: Cover with foil if the dish starts to get overly brown.
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