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

Heat oven to 350 degrees. Lightly grease 9x13 inch (3 quart) baking dish. Peel and shred into cold water enough potatoes to make 6 cups; drain and pat dry with paper towels.

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

In small pan, 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.