Dilly Harvest Potato Bake (Penzeys)

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. 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. 2

   Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.

3. 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. 4

   Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.

5. 5

   Drizzle the cream/milk over the top, and bake one hour.

6. 6

   NOTE: Cover with foil if the dish starts to get overly brown.