Potato Carrot Bake

6 to 8 potatoes
1 1/2 C peeled and shredded carrots
1/2 C finely chopped onion
2 C whipping cream
1 to 2 tsp salt
dash pepper
1 T melted butter or margarine
1 C soft breadcrumbs
1/2 tsp Seasoned salt
2 T chopped fresh parsley

Heat oven to 350 degrees.  Lightly grease a 9 x 13-inch baking dish.  Peel and shred into cold water, enough potatoes to make 6 cups. Drain thoroughly and pat dry with paper towel.  In large bowl, combine potatoes, carrots, onions, cream, salt, and pepper.  Spoon into prepared dish.  Melt butter and stir in breadcrumbs, seasoned salt, and parsley.  Sprinkle over potato mixture.  Bake at 350 degrees for 50-60 minutes or until vegetables are tender.