Dish of Potato Pudding
(click to enlarge)

Potato Pudding


England
Makes:
Effort:
Sched:
DoAhead:  		 3 #
**
1-3/4 hrs
Yes		 An old English cottage side dish, simple, easy to make, and tasty. Leftovers reheat well in the oven (or on the stovetop if you're careful).




8
8
14
1-1/4
-------
1/2
2/3
1
1/3
-----
3
-----
ar

oz
oz
oz
#
---
T
t
t
c
---
T
---


Carrots
Rutabaga
Onion
Potatoes (1)
-- Seasonings
Salt
Pepper blk
Savory, dried (2)  
Heavy Cream
-- Topping
Butter
-- Garnish
Scallions or
    Parsley
Make:   -   (45 min + 1 hr Oven)
  1. Preheat the oven to 350°F/180°C.
  2. Butter a 7x11 inch or 9x9 inch Baking Dish
  3. Peel CARROTS and RUTABAGA. Grate on the large holes of the grater. Mix.
  4. Slice ONION lengthwise into 6 wedges, then slice very thin crosswise. Add to Carrot mix.
  5. Peel Potatoes and grate on the large holes of the grater. Drain but don't wring out. Mix with the Carrot mix.
  6. Mix in all Seasonings items until everything is evenly distributed.
  7. Spoon Mix into the Baking Dish and smooth out. Dot with Butter as evenly as you can.
  8. Cover tightly with Aluminum Foil and slide into the oven. Bake for 35 minutes.
  9. Uncover and bake until golden and crispy on the top.
  10. Pull out of the oven and let sit a few minutes before serving.
NOTES:

  1. Potatoes:

      These should be medium waxy potatoes. I use Red Potatoes. Red Rooster Potatoes in the British Isles should be similar. For details see our Potatoes page.

  2. Rutabaga:

      [Swede]   Essential for authentic flavor, do not substitute.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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