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Golden Harvest Potato Bake Recipe

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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.

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16 Servings
Prep: 40 min. Bake: 25 min.

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

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 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.

Golden Harvest Potato Bake published in Taste of Home October/November 2007, p7

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Reviews for Golden Harvest Potato Bake (3)

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