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Dilly Potato Bake




Source of Recipe





List of Ingredients




4 large potatoes
2 carrots
1 onion, peeled and minced
2 TB. butter
1 tsp. DILL WEED
1/2 tsp. freshly ground BLACK PEPPER
1/2 tsp. salt
2 TB. cream or whole milk

Recipe



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). Peel and shred the carrots and potatoes. A food processor is easiest, but a hand grater will work too. Squeeze the potatoes and discard the extra liquid. Butter a small baking dish, toss the potatoes and carrots with minced onion and place in the dish. Sprinkle with DILL WEED, BLACK PEPPER and salt. Cut the 2 TB. butter in bits and dot the dish, pushing some butter bits down into the potatoes. Drizzle the cream or milk over the top, and bake one hour. Cover with foil if the dish starts to get overly brown.

Prep. time: 5 minutes
Cooking time: 1 hour
Serves: 4-6