Dilly Harvest Potato Bake (penzeys)

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

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)

Recipe

• 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.