Carrot Potato Pie
By á-10881
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.
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
Preparation
Step 1
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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