The Best Pennsylvania Dutch Potato Filling Casserole
This Pennsylvania Dutch potato filling casserole combines creamy mashed potatoes, buttery bread cubes, sautéed onion, celery, and parsley in one golden baked side dish. A comforting, make-ahead recipe for Thanksgiving, Christmas, or Sunday dinner.
- Prep Time: 25 minutes
- Rest Time: 10 minutes
- Cook Time: 1 HOUR
- Total Time: 1 hour 35 minutes
- Yield: 10-12 servings 1x
- Category: HOLIDAYS, Side Dish
- Method: BAKED
- Cuisine: AMISH INSPIRED | GERMAN, Holiday Recipes
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into evenly sized chunks
- 6 cups slightly dried white bread cubes, cut into ½-inch pieces (approximately 8 ounces)
- ¾ cup unsalted butter, divided, plus more for greasing the dish
- 1 large yellow onion, finely diced
- 3 celery stalks, finely diced
- 1 cup whole milk, warmed, plus more as needed
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh parsley
- 1 teaspoon fine salt, plus more for the potato cooking water and to taste
- ¾ teaspoon ground black pepper
- ½ teaspoon rubbed sage, optional
Instructions
- Prepare the bread. If your bread is fresh, spread the cubes on a rimmed baking sheet. Bake at 300°F for 15–20 minutes, stirring once, until slightly dried but not deeply browned. Increase the oven temperature to 350°F. Generously butter a 9×13-inch baking dish.
- Cook the potatoes. Place the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water and bring to a boil. Reduce the heat and simmer for 15–20 minutes, until fork-tender. Drain thoroughly, then return the potatoes to the warm pot, off the heat, for 1–2 minutes to allow excess moisture to evaporate.
- Sauté the vegetables. While the potatoes cook, melt 6 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery. Cook for 10–12 minutes, stirring occasionally, until softened. Stir in the optional sage during the last minute. Remove from the heat.
- Mash the potatoes. Add 4 tablespoons of the butter and the warm milk to the drained potatoes. Mash by hand until creamy. Stir in the salt and black pepper.
- Combine the filling. Gently fold the cooked vegetables, all the butter from the skillet, bread cubes, and parsley into the mashed potatoes. The mixture should be moist and easy to scoop. If it feels dry or stiff, add more milk, 2 tablespoons at a time. Taste and adjust the seasoning before adding the eggs.
- Add the eggs. Let the mixture cool until warm rather than steaming hot. Fold in the beaten eggs until evenly incorporated.
- Fill the baking dish. Spoon the mixture into the prepared dish without packing it down. Leave a few shallow ridges across the surface. Melt the remaining 2 tablespoons butter and drizzle over the top.
- Bake. Bake uncovered for 40–50 minutes, until golden on top and the center reaches 165°F. Loosely cover with foil if the top browns before the center is ready.
- Rest and serve. Let stand for 10 minutes before serving. Serve alongside roasted turkey, chicken, or ham, with gravy if desired.
Notes
- Bread: Plain white sandwich bread works well. Slightly dried bread absorbs the butter and milk while keeping some texture. The drying step is optional when the bread is already dry; allow extra time if needed.
- Texture: Fold gently to avoid making the potatoes gummy. The mixture should be soft and moist before baking, with visible pieces of bread.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate promptly. Reserve the final butter drizzle until baking. Bake at 350°F, covered for the first 30 minutes, then uncover and continue until golden and 165°F in the center. Allow approximately 55–75 minutes total. Follow your baking dish manufacturer’s refrigerator-to-oven instructions.
- Leftover mashed potatoes: Substitute approximately 6 cups of prepared mashed potatoes. Adjust the butter, milk, and salt based on what the potatoes already contain.
- Storage: Refrigerate leftovers in shallow, covered containers within 2 hours. Use within 3–4 days.
- Reheating: Add a splash of milk if needed, cover, and reheat at 350°F until the center reaches 165°F.
- Freezing: Freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
- Vegetarian serving: The casserole is vegetarian as written. Serve with vegetable gravy to keep the meal vegetarian.