Golden Harvest Potato Bake |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Pat Tomkins of Sooke, British Columbia shares the recipe for this brightly-colored casserole featuring two kinds of potatoes. âIt fits well with any holiday entree,â notes Pat. 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 (4 ounces) shredded cheddar cheese, divided |
1/2 cup milk |
2 eggs |
2 tablespoons cider vinegar |
1 tablespoon butter |
1 teaspoon salt |
1 teaspoon dried parsley flakes |
1/2 to 1 teaspoon pepper |
Directions:
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 15-20 minutes or until tender. Drain.
2. In a large bowl, mash the vegetables. Stir in 1/2 cup cheese, milk, eggs, vinegar, butter, salt, parsley and pepper until blended.
3. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 325° for 25-30 minutes or until a thermometer reads 160°. Yield: 16 servings.
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