Carrot and Potato Bake

This is the perfect, golden harvest vegetable entrée to serve on a nippy autumn evening. Havarti makes a good substitute for the Swedish Hushållsost cheese.

Serves: 6Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium

Serves: 6


  • 4 Yukon Gold potatoes, peeled and sliced thin
  • 4 large carrots, peeled and cut into 1-inch pieces
  • 1 1⁄2 tsp. fresh thyme, chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 tsp. salt
  • 1⁄4 tsp. pepper
  • 1 cup Hushållsost cheese, grated
  • 1 1⁄4 cups half-and-half


  • Preheat oven to 350°F. Grease a medium baking dish.
  • In a medium saucepan, place potatoes, carrots, and 1 teaspoon of salt. Add enough water to cover vegetables. Over high heat, bring to a boil and cook for 5 minutes. With a colander, drain and rinse with cold water. Pat dry with a paper towel.
  • In a large bowl, gently toss the potatoes, carrots, thyme, garlic, 1 teaspoon salt, and 1⁄2 cup of the shredded cheese. transfer to prepared baking dish. Pour the half-and-half over the casserole and sprinkle with the remaining cheese and pepper.
  • Bake on the center rack of the oven for 30 minutes or until golden.