6 to 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 13 x 9 inch (3 quart) baking dish. Peel and shred into cold water enough potatoes to make 6 cups; drain thoroughly and pat dry with paper towel. In large bowl, combine potatoes, carrots, onion, cream, salt and pepper, spoon into greased baking dish. In small saucepan, melt butter, stir in bread crumbs and parsley. Sprinkle over potato mixture. Bake 50 to 60 minutes or until vegetables are tender. 10 (1/2 cup) servings.