6-8 potatoes
1 1/2 c. shredded carrots
1/2 c. finely chopped onion
2 c. whipping cream
1 1/2 tsp. salt
Dash of pepper
1 tbsp. butter
1/2 c. soft bread crumbs
2 tbsp. chopped fresh parsley

Heat oven to 350 degrees. Lightly grease 9x13 inch pan.

Peel and shred into cold water enough potatoes to make 6 cups. Drain thoroughly and pat dry with paper towels.

In large bowl, combine potatoes, carrots, onion, cream, salt and pepper. Spoon into baking pan.

In small saucepan, melt butter. Stir in bread crumbs and parsley. Sprinkle over potato mixture. Bake 50-60 minutes or until tender. Makes 10 (1/2 cup) servings.