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Nutrition Facts
Serving Size 1 (158g) Recipe makes 4 servings
Calories 159
Calories from Fat 74		(46%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 358mg		14%
Potassium 472mg		13%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 3.0g	12%
	Sugars 3.6g
Protein 2.4g		4%
detailed view... how is this calculated?

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P.E.I. Potato Pudding

Recipe #17983 | 1½ hours | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Lennie
Jan 24, 2002

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.

SERVES 4 (change servings and units)

Ingredients

2 cups coarsely shredded raw potatoes
1 cup thinly sliced raw onion
1 cup coarsely grated carrot
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon savory (marjoram can be substituted)
2 tablespoons cream
2 tablespoons butter

Directions

1
Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
2
In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
3
Place in prepared casserole dish and dot top with butter.
4
Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.

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Featured Reviews for This Recipe

From: Mysterygirl

On Jul 28, 2004

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.

2 people found this review helpful

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From: CountryLady

On Apr 18, 2004

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!

2 people found this review helpful

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From: SaraFish

On Jul 10, 2003

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!

5 people found this review helpful

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From: Tebo

On May 6, 2002

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!

4 people found this review helpful

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