Saturday, October 18, 2008

Cream Potatoes

8-10 medium potatoes peeled and sliced
1 medium onion diced
1 1/2 cups diced carrots
1 pint heavy whipping cream
1 Tbsp. butter
Salt and Pepper

In a skillet add butter, onions and carrots. Cook over medium-high heat until onions are soft and translucent.
Fill a 9 x 13 inch pan with peeled and sliced potatoes. I like to add some salt and pepper to the potatoes at this point. Then dump the onion and carrot mixture over the potatoes and give it a stir to mix it up. Pour the pint of whipping cream over top of everything.

Place in oven uncovered and bake at 375 degrees for 45-60 minutes. Potatoes are done when they are soft (test with fork) and look like this:

These are a great side dish with fish or Parmesan chicken. They are also really yummy the next day. I could eat these everyday.

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