GOLDEN HARVEST POTATO BAKE

Golden Harvest Potato Bake image

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

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

5 pounds Yukon Gold potatoes, peeled and cubed
2 medium sweet potatoes, peeled and cubed
5 large carrots, cut into 2-inch pieces
3 garlic cloves, minced
1 teaspoon dried tarragon
1 cup shredded cheddar cheese, divided
1/2 cup whole milk
2 large eggs
2 tablespoons cider vinegar
1 tablespoon butter
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 to 1 teaspoon pepper

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.