Nana's Hearty Pennsylvania Dutch Potato & Bread Casserole
This delightful casserole, passed down through generations, captures the essence of traditional Pennsylvania Dutch cuisine. With a harmonious blend of creamy mashed potatoes, buttery sautéed vegetables, and crusty toasted bread, it's a comforting dish that pairs beautifully with holiday meats like turkey and ham. Rich in flavor and nostalgia, this recipe comes alive when made a day in advance and baked just before serving, allowing the ingredients to meld together. Perfect for family gatherings, it's sure to become a treasured staple in your culinary repertoire.
15
Servings
200
Calories
12
Ingredients
Ingredients
Potatoes
5 lbs (scrubbed, peeled, and cut up)
Butter
4 tablespoons (divided)
Milk
1.5 cups (full-fat recommended)
Chicken Stock
1 cup (low-sodium recommended)
Butter
3/4 cup (for sautéing (1 1/2 sticks))
Celery
3 cups (finely chopped (include leaves))
Sweet Onions
2 cups (finely chopped)
Fresh Parsley
1/4 cup (chopped)
Salt
1/2 teaspoon (or more to taste)
Pepper
1/2 teaspoon (freshly ground)
Toasted White Bread
7-8 slices (cut into small cubes)
Eggs
3 (beaten)
Instructions
1
Start by boiling the cut potatoes in a large pot of salted water until tender, about 15-20 minutes. Once cooked, drain and transfer them to a large mixing bowl. Mash the potatoes with 4 tablespoons of butter, milk, and chicken stock until smooth and creamy.
2
While the potatoes are boiling, heat a large skillet over medium-high heat and melt 3/4 cup of butter. Add the finely chopped celery and onions, and the parsley, and sauté the mixture for about 7-10 minutes until the vegetables are tender and fragrant. Season with salt and pepper.
3
Reduce the heat to medium, then add the toasted bread cubes to the skillet, cooking for an additional 4-5 minutes while stirring frequently to combine the ingredients thoroughly.
4
Remove the skillet from heat and carefully fold the sautéed vegetable and bread mixture into the mashed potato mixture. Once well combined, gently fold in the beaten eggs until the mixture is even.
5
Pour the combined mixture into a generously greased 13 x 9 inch baking pan (or larger). Cover the casserole with aluminum foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and slightly crispy.
6
Let the casserole cool for a few minutes before serving. Enjoy as a savory side dish at your holiday gatherings!
Nutrition Information
10g
Fat
27g
Carbs
3.3g
Protein
2g
Fiber
1.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Nana's Hearty Pennsylvania Dutch Potato & Bread Casserole?
It is a traditional comfort dish featuring mashed potatoes, sautéed vegetables, and toasted bread cubes, typical of Pennsylvania Dutch cuisine.
How many servings does this recipe yield?
This recipe makes approximately 15 servings.
What are the primary ingredients in this casserole?
The main ingredients include 5 lbs of potatoes, butter, milk, chicken stock, celery, sweet onions, fresh parsley, toasted white bread, and eggs.
How should the potatoes be prepared?
The potatoes should be scrubbed, peeled, and cut up before being boiled in salted water until tender.
What type of milk is recommended for the mashed potatoes?
Full-fat milk is recommended for a creamier texture.
Can I use a specific type of stock for this recipe?
Low-sodium chicken stock is recommended for this dish.
How much butter is needed in total?
The recipe calls for a total of 3/4 cup plus 4 tablespoons of butter.
Do I need to include the celery leaves?
Yes, the recipe suggests including the leaves when finely chopping the 3 cups of celery.
What type of onions are best for this casserole?
Sweet onions, finely chopped, are used for this recipe.
How long should the celery and onions be sautéed?
The vegetables should be sautéed in butter for about 7-10 minutes until they are tender and fragrant.
What kind of bread is used in the filling?
The recipe uses 7-8 slices of toasted white bread cut into small cubes.
When do I add the bread cubes?
Add the toasted bread cubes to the skillet with the sautéed vegetables and cook for an additional 4-5 minutes.
How many eggs are required for this dish?
The recipe requires 3 beaten eggs.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
What size baking pan is needed?
A generously greased 13 x 9 inch baking pan or larger is required.
How long does the casserole bake while covered?
The casserole should be baked covered with aluminum foil for the first 25 minutes.
How long does the casserole bake uncovered?
After removing the foil, bake for an additional 15-20 minutes.
How do I know when the casserole is finished baking?
It is done when the top is golden brown and slightly crispy.
Can this casserole be made in advance?
Yes, it is highly recommended to make it a day in advance to allow the flavors to meld, then bake it just before serving.
What are the nutritional facts for one serving?
Each serving contains approximately 200 calories, 10g of fat, 27g of carbohydrates, and 3.3g of protein.
Is there fiber in this dish?
Yes, there is approximately 2g of fiber per serving.
What is the sugar content per serving?
The sugar content is approximately 1.3g per serving.
What meats pair well with this casserole?
It pairs beautifully with holiday meats such as turkey and ham.
Is the parsley used in the recipe fresh or dried?
The recipe calls for 1/4 cup of chopped fresh parsley.
Should the bread be toasted before cubing?
Yes, use toasted white bread slices and then cut them into small cubes.
How long do the potatoes take to boil?
The potatoes usually take about 15-20 minutes to become tender.
Do I mash the potatoes with the stock?
Yes, mash the potatoes with butter, milk, and chicken stock until smooth.
How is the vegetable mixture combined with the potatoes?
The sautéed vegetable and bread mixture is carefully folded into the mashed potato mixture.
When are the eggs added to the mixture?
The beaten eggs are folded in last, after the potatoes and vegetables are combined.
Does the recipe use fresh or ground pepper?
The recipe recommends using 1/2 teaspoon of freshly ground pepper.