Penna. Dutch Potato Filling Recipe

Name: Penna. Dutch Potato Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 medium size potatoes (about 5 lb.); 6 slices bread; 1/2 lb. margarine or butter; 3 onions, cut small; 3 stalks celery; 1/4 c. chopped parsley; 1/2 c. milk; 1/2 c. sugar; salt and pepper to taste; 4 eggs, beaten

Servings: persons

18 medium size potatoes (about 5 lb.)
6 slices bread
1/2 lb. margarine or butter
3 onions, cut small
3 stalks celery
1/4 c. chopped parsley
1/2 c. milk
1/2 c. sugar
salt and pepper to taste
4 eggs, beaten

1
Cook potatoes and mash them.
2
Dice bread.
3
In 1/2 butter, fry onions, celery and parsley.
4
When finished frying, add milk.
5
Add mashed potatoes, sugar, salt and pepper.
6
Add eggs.
7
Beat together all ingredients.
8
Mixture should be a bit runny; if not, add more milk.
9
Put in casserole (2 large and 1 small).
10
Store until ready to use.
11
When ready to use, brown in 350u00b0 oven for 30 to 60 minutes.
12
Before browning, crisscross top of casserole with fork and top with pats of butter.

1009

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 medium size potatoes (about 5 lb.), 6 slices bread, 1/2 lb. margarine or butter, 3 onions, cut small, and more.

Yes, Penna. Dutch Potato Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penna. Dutch Potato Filling

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