Creamy Potato Carrot Casserole
I forgot to add the yoghurt and it was still superb. I used sun dried tomato instead of bacon for a vegetarian option. Definitely to be repeated!
scallions, spring or green onions
or plain yogurt
In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender.
Meanwhile, in a small skillet cook bacon until crisp.
Drain, crumble and set aside.
In a large mixer bowl, mash potatoes and carrots with a potato masher or an electric mixer on low speed.
Gradually beat in the milk until mixture is creamy.
Stir in eggs, the ½ cup of parmesan cheese, green onion, and sour cream or yogurt.
Transfer to a 1-quart casserole.
Bake, uncovered, in a 350℉ (180℃) F oven for 20 minutes.
Sprinkle with the bacon and 1 tablespoon parmesan cheese.
Bake for 15 minutes more or until center is set.