The potato varieties from my CSA farm box this year have been very interesting, and have provided a lot of color to otherwise fabulous dishes. This is no exception - easy to assemble, good for using up a large quantity of vegetables, and delicious beyond belief.
Dilly Harvest Potato Bake
2 T butter
1 tsp dill
1/2 tsp pepper
1/2 tsp salt
2 T cream or whole milk
Preheat oven to 350. (If already cooking another dish, this casserole will turn out fine at 325 or 375, too.) Peel and shred carrots and potatoes. Squeeze the potatoes and discard extra liquid. Butter a small baking dish, toss the potatoes and discard extra liquid. Butter a small baking dish, toss the potatoes and carrots with minced onion and place in the dish. Sprinkle with dill, pepper and salt. Cut the butter into bits and dot the dish, pushing some butter bits down into the potatoes. Drizzle the cream/milk over the top and bake 60 minutes.
Cover with foil if it starts to get overly brown.