How to make it

  • Put the potatoes and carrots together in a large pot, cover with water by 2 inches and boil until the potatoes are soft.
  • Meanwhile, heat the olive oil and 2 tablespoons butter in a large skillet, add the onions and saute over medium low heat until brown and caramelized
  • When the potatoes are cooked, drain well. Add them along with the carrots back into the pan and shake over a low flame to dry them out; then add the remaining butter and mash them, adding cream or half and half as necessary to make a soft mashed potato. (The carrots will likely remain in pieces you can see, this is fine and how it should be). Stir in the caramelized onions.
  • Coat 8 ramekins with softened butter, then coat with bread crumbs. Spoon the potato mixture into the ramekin, smoothing out the tops. (Make up to 2 days in advance, cover with plastic wrap and put in the refrigerator).
  • When ready to serve, remove the ramekins from the refrigerator and place on a cookie sheet. Remove the plastic from the tops and place in a hot 375 degree oven for about 30 minutes or until hot. Gently run a knife around the edge of the ramekin, then using potholders , turn the timbale out onto the plate, shaking gently to release.

Reviews & Comments 2

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    " It was excellent "
    wynnebaer ate it and said...
    Just reading the recipe made me want one...Great post!!
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    " It was excellent "
    pat2me ate it and said...
    NIce recipe! Had these years ago, they're wonderful. Thanks for posting the recipe.
    Was this review helpful? Yes Flag

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