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.