P.E.I. Potato Pudding

P.E.I. Potato Pudding

  • Prep Time: 25 mins
  • Total Time: 1 hrs 25 mins
  • Servings: 4

    • About This Recipe

    “Prince Edward Island, Canada’s tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mme. Benoit cookbook, and she gives credit to “Dolly”, her hostess in Summerside, PEI.”

    Ingredients

  • 2cupscoarsely shredded raw potatoes
  • 1cupthinly sliced raw onion
  • 1cupcoarsely grated carrot
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1/4 teaspoonsavory( marjoram can be substituted)
  • 2tablespoonscream
  • 2tablespoonsbutter

    • Directions

  • Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
  • In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
  • Place in prepared casserole dish and dot top with butter.
  • Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.

    • Reviews

  • “A great easy veggi dish.I used fresh sage leaves (I have a yard full), yukon gold potatoes and added an onion.I assembled this early in the day and cooked it when required.Different and good!”

  • “This is great, love the texture of this potato dish.It’s difficult at any time to get my teenager to eat his vegetables but he cleaned his plate.I also used marjoram.Thanks Lennie.=)”

  • “Easy and fantanstic tasting! I scaled down to 1 serving and used marjoram instead of savory. I didn’t have cream, so I substituted with curds (Indian yogurt), which added a lovely tang. I had this with Elizabeth Pagos’ Hot Cocoa (#26665) for a very “comfort food”ey dinner. Thanks Lennie! This is going to be a regular on the table from now on!”

  • “This was the first recipe I tried here at recipezaar.I didn’t have any cream on hand, so I substituted a blend of whole milk & lowfat sour cream.The family enjoyed it – very nice comfort food dish.”

  • “This is soooo good! I used tarragon and rosemary (didn’t have marjoram) and I used half and half instead of cream. The end result is a soft, savory, sort of creamy vegetable dish with a nice crispy crust. The carrot makes it a nice light orange color. Don’t skip the onions, they really add to the flavor. Thanks Lennie!”

  • “We were excited by the positive reviews and tried this dish.We were disappointed to find that it was merely okay and didn’t live up to the hype.We won’t be making it again.”

  • “Great side dish!The flavor is excellent – very peppery. Accurate instructions and delicious results.The only thing I regret is that I didn’t double the recipe – this went so fast! :)”

  • “Chose this to make for Let’s Party 2011 and it was pretty easy other than shredding those potatoes.I didn’t have any carrots so used celery and it made for a nice side to recipe#293262 Had plenty of left overs so this morning fried them up for a side of hash browns with breakfast.”

  • “I had never used savory before so this was a first for both me and my dh.We loved the taste with the potatoes and carrots.Very good side dish recipe.”

  • “I can’t really say why I wasn’t impressed with this dish! It could be the texture or the flavour (I used marjoram) or a combination of those 2 things. Its probably just my personal tastes since other people loved it. Sorry Lennie but I have to be honest!”

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