A creamy side dish recipe! Baked carrots, potatoes, whipped cream and bread crumbs make a delicious combination.
Carrot-Potato Bake
- Prep Time 30 min
- Total 1 hr 45 min
- Ingredients 9
- Servings 8
Ingredients
- 6 to 8 potatoes
- 1 1/2 cups shredded carrots
- 1/2 cup finely chopped onion
- 2 cups half-and-half or whipping cream
- 1 to 1 1/2 teaspoons salt
- Dash pepper
- 1 tablespoon margarine or butter
- 1/2 cup soft bread crumbs
- 2 tablespoons chopped fresh parsley
Instructions
-
Step1Heat oven to 325°F. Lightly grease 12x8-inch (2-quart) baking dish. Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly; pat dry with paper towels.
-
Step2In large bowl, combine potatoes, carrots, onion, half-and-half, salt and pepper; mix well. Spoon into greased baking dish.
-
Step3Melt margarine in small saucepan over low heat. Stir in bread crumbs andparsley. Sprinkle over potato mixture.
-
Step4Bake at 325°F. for 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving.
Nutrition
210
Calories
9g
Total Fat
4g
Protein
27g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 2/3 Cup
- Calories
- 210
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 20mg
- 7%
- Sodium
- 470mg
- 20%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 5g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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