Prince Edward Island, Canada's tiniest province, is famous for its potatoes. This is an old fashioned dish; the recipe is from a Mmm. Beniot Cookbook, and she gives credit to "Dolly," her hostess in Summerside, PEI. 1 1/2 hours/ 25 min Prep

2 c coarsely shredded raw potato
1 c thinly sliced raw onion
1 c coarsely grated carrot
1/2 tsp salt
1/4 tsp pepper
1/4 tsp savory (marjoram can be substituted)
2 tbs cream
2 tbs butter

2 c coarsely shredded raw potato 1 c thinly sliced raw onion 1 c coarsely grated carrot 1/2 tsp salt 1/4 tsp pepper 1/4 tsp savory (marjoram can be substituted) 2 tbs cream 2 tbs butter

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