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Golden Harvest Potato Bake

 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.
16 ServingsPrep: 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.

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Golden Harvest Potato Bake (continued)

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