6-8 potatoes
1 1/2 c. shredded carrots
1/2 c. finely chopped onion
2 c. whipping cream
1-1 1/2 tsp. salt
Dash pepper
1 tbsp. butter
1 c. soft bread crumbs
2 tbsp. 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 at 350 degrees for 50-60 minutes or until vegetables are tender.