P.E.I. Potato Pudding - cooking recipe

Ingredients

2 cups coarsely shredded raw potatoes
1 cup thinly sliced raw onion
1 cup coarsely grated carrot
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon savory (marjoram can be substituted)
2 tablespoons cream
2 tablespoons butter

Preparation

Preheat oven to 350F; generously butter a medium-sized casserole dish and set aside.
In a mixing bowl, combine potatoes, onions, carrots, salt, pepper and savory; stir in the cream.
Place in prepared casserole dish and dot top with butter.
Bake, covered, for 45 minutes; uncover and bake for an additional 15 minutes or until a golden crust has formed.