Dilly Harvest Potato Bake (Penzeys) |
|
 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A new recipe from Penzeys Spices. Says its a great way to get kids to eat veggies by hiding the carrots in this super easy casserole. Ingredients:
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) |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
2 tablespoons cream (may sub whole milk) |
Directions:
1. 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).
2. Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
3. Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
4. Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
5. Drizzle the cream/milk over the top, and bake one hour.
6. NOTE: Cover with foil if the dish starts to get overly brown.
|
|