Carrot Potato Pie

Per serving: 222 cal, 8 g. pro, 18 g. car, 3 g. fiber, 14 g. fat (8 g. sat. fat), 48 mg. chol, 289 mg. sod.

Photo by Jennifer G.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb baking potatoes (2 medium)

  • 1/2

    cup heavy whipping cream

  • 1/4

    cup chopped fresh dill or 1 tbsp. dried

  • 3/4

    tsp. salt

  • 1/4

    tsp. pepper

  • 4

    oz. chunk Gruyere cheese, shredded (about 1 1/3 cups)

  • 1

    lb carrots (6 medium) peeled and shredded

Directions

Heat oven to 375 degrees. Lightly coat a 9 in deep dish pie plate and 1 side of a 12 inch long sheet of foil with nonstick spray. Peel and thinly slice potatoes; pat dry with paper towels. Place in a bowl, add cream and toss to coat. Layer half over bottom of prepared pie plate. Sprinkle with half the dill, salt and pepper. Top with layers of 1/3 the cheese, 1/2 the carrots and 1/2 the remaining cheese. Add remaining potatoes and cream left in bowl, dill, salt, pepper, cheese and carrots. Cover tightly with prepared foil, sprayed side down. Bake 1 hour or until potatoes are tender when pierced. Let stand 15 mins before removing foil, cutting and serving.

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