Nana's Pa Dutch Potato and Bread Filling

Experience the comforting taste of tradition with Nana's PA Dutch Potato and Bread Filling, a classic Pennsylvania Dutch recipe brimming with rustic charm. This hearty side dish combines creamy mashed russet potatoes with buttery cubes of bread, sautéed onions, and celery for a rich, savory blend of textures and flavors. Infused with fresh parsley and a hint of warming nutmeg, this dish is baked to golden perfection, creating a crisp top layer that's irresistible. Perfectly suited for holiday gatherings or as a cozy accompaniment to roasted meats or poultry, this filling is both nostalgic and satisfying. With simple, pantry-staple ingredients and straightforward preparation, it’s a delicious way to bring heritage and comfort to your table.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 6 slices White or whole wheat bread
• 6 tablespoons Butter
• 1 medium (diced) Yellow onion
• 2 stalks (diced) Celery
• 1 cup (adjust as needed) Milk
• 2 large Eggs
• 2 tablespoons (chopped) Parsley
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon (adjust to taste) Black pepper
• 0.25 teaspoon (optional, for warmth) Nutmeg

Directions

Step 1

Peel and dice the potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and set aside.

Step 2

While the potatoes are cooking, cube the bread slices into small, bite-sized pieces. Set them aside to dry out a bit while you prepare other components.

Step 3

In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery, cooking until softened and fragrant, about 5-7 minutes. Stir in the chopped parsley and remove from heat.

Step 4

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or similar-sized casserole dish.

Step 5

Mash the cooked potatoes in a large mixing bowl, adding the remaining 2 tablespoons of butter and enough milk to create a smooth but not runny consistency.

Step 6

In a separate bowl, beat the eggs and then stir them into the mashed potatoes. Add the sautéed onion, celery mixture, and the cubed bread. Fold gently to combine, being careful not to overmix.

Step 7

Season the mixture with salt, black pepper, and nutmeg (if using). Adjust seasoning to taste.

Step 8

Transfer the filling mixture to the prepared baking dish and spread it out evenly.

Step 9

Bake uncovered for 30-35 minutes, or until the top is golden brown and slightly crisp.

Step 10

Let the filling rest for 5 minutes before serving. Enjoy this comforting dish warm as a side to roasted meats or poultry.

Nutrition Facts

Serving size	(1927.2g)

Amount per serving	% Daily Value*
Calories	2518.2

Total Fat 89.6g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 2.3g
Cholesterol 591.4mg	0%
Sodium 4035.8mg	0%
Total Carbohydrate 363.1g	0%
Dietary Fiber 27.3g	0%
Total Sugars 40.1g
Protein 70.4g	0%

Vitamin D 202.8IU	0%
Calcium 830.0mg	0%
Iron 22.1mg	0%
Potassium 7708.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 11.1%

Carbs: 57.2%