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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.
  • Total Time
    Prep: 40 min. Bake: 25 min.
  • Makes
    16 servings

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

Directions

  • 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
3/4 cup: 152 calories, 4g fat (2g saturated fat), 37mg cholesterol, 229mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 5g protein.

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