Pennsylvania Dutch Potato Bake Recipes

PENNSYLVANIA DUTCH POTATO BAKE

Steps:

• In skillet, cook bacon until crisp; remove bacon from skillet.
• Pour off all but 1/4 cup drippings.
• Gradually blend broth into flour until smooth; slowly stir into drippings.
• Add remaining ingredients except potatoes.
• Cook, stirring until thickened.
• In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes.
• Cover; bake at 400ºF for 30 minutes or until hot.
• Garnish with bacon.

PENNSYLVANIA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
• Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
• Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
• Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.

PENNSYLVANIA DUTCH POTATO BAKE

Steps:

• 1. Preheat oven to 400.
• 2. In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings.
• 3. Gradually blend flour into drippings.
• 4. Add remaining ingredients except potatoes.
• 5. Cook, stirring until thickened.
• 6. In 1 1/2 quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over top.
• 7. Bake for 30 minutes.
• 8. Garnish with bacon.

PENNSYLVANIA DUTCH POTATO FILLING RECIPE

Steps:

• Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
• Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
• In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
• Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
• Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
• Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
• Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
• Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
• Drizzle with additional brown butter, or serve with gravy.

PENNSYLVANIA DUTCH POTATO DOUGHNUTS

Steps:

• In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.