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Dilly Harvest Potato Bake (Penzeys)

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“A new recipe from Penzeys Spices. Says its a great way to get kids to eat veggies by hiding the carrots in this super easy casserole.”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 4 large potatoes, peeled
  • 2 carrots, peeled
  • 1 onion, peeled and minced
  • 2 tablespoons butter, cut into small pats
  • 1 teaspoon dill (may sub 2 t fresh dill)
  • 12 teaspoon black pepper
  • 12 teaspoon salt
  • 2 tablespoons cream (may sub whole milk)

Directions

  1. Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
  2. Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
  3. Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
  4. Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
  5. Drizzle the cream/milk over the top, and bake one hour.
  6. NOTE: Cover with foil if the dish starts to get overly brown.

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