This potato pudding recipe comes courtesy of one our favorite food allergy moms, Sarah Hatfield at No Whey, Mama…
“One of my current favorites is the Wisconsin Country Cookbook and Journal, by Edward Harris Heth. It used to belong to my mom, but she found it too frustrating. It does have vague instructions like “moderate oven,” “seal in a casing of rye bread dough” (no rye bread dough recipe is included), and “serve with a rich cream sauce.” But I like how it reads like a seasonal journal; I find it comforting. I’m trying to translate some of the recipes into more current terms. Here’s his recipe for potato pudding, greatly adapted.”
Special Diet Notes: Potato Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 2 cups hash brown shreds, thawed
- 1 cup carrot shreds
- 1 cup onion, chopped or grated*
- 2 tablespoons dairy-free milk beverage
- salt and pepper
- 2-3 tablespoons dairy-free margarine
- Mix the potatoes, carrots, and onion in a small, greased casserole dish.
- Toss with the dairy-free milk and salt and pepper.
- Dot with the margarine.
- Bake, covered, at 325 degrees for 30 minutes. Uncover and bake for 15 minutes.
- (My kids like this with ketchup. )