2 c. (3/4 lb.) peeled & diced potatoes
3/4 c. diced carrots
2 slices bacon, cooked & crumbled
1/3 c. milk
2 beaten eggs
1/2 c. grated Parmesan cheese
1/4 c. sliced green onion
3 tbsp. sour cream or plain yogurt
1 tbsp. grated Parmesan cheese

In saucepan, cook potatoes and carrots in boiling water until tender (about 10 to 12 minutes). Drain. In large bowl mash potatoes and carrots. Gradually beat in milk until mixture is creamy. Stir in eggs, the 1/2 cup of Parmesan cheese, green onion and sour cream or yogurt. Transfer to 1 quart casserole. Bake, uncovered for 20 minutes in 350 degree oven. Top with 1 tablespoon Parmesan cheese and bacon. Bake additional 15 minutes. A fancy version of duchesse potatoes. Great to make ahead.