GOLDEN HARVEST POTATO BAKE
Pat Tomkins of Sooke, British Columbia shares the recipe for this brightly-colored casserole featuring two kinds of potatoes. "It fits well with any holiday entree," notes Pat.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. , Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 229mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
GOLDEN HARVEST POTATO BAKE
Steps:
- 1. Place the potatoes, carrots, garlic and tarragon in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain. 2. In a large bowl, mash vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended. 3. Transfer to a greased 13"x9" baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees F for 25 to 30 minutes or until a thermometer reads 160 degrees F.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love