Pa. Dutch Potato Filling

This recipe for potato filling has been a staple in my repertoire for as long as I can remember. Although some people in some regions would call this “stuffing”, this is always “filling” to me whether it is a potato based one like this or a bread based one.

I make this several times throughout the year to accompany many meals. I also make it in large batches, portion it into foil pans, tightly wrap it, and freeze for future use. Thaw in the refrigerator overnight and simply place foil pan right in the oven to bake when desired.

You can use it to stuff a bird, but I always bake it in a separate well-buttered dish on its own. This potato filling makes a delicious substitute for other potato dishes. This recipe is forgiving and you can alter amounts of ingredients to your taste, but this is the basic “start”. You can brown the top and bottom, or cook it just until heated through. Personally, I love some bottom browned “crust”!

Pa. Dutch Potato Filling

Recipe by A Coalcracker in the KitchenCourse: SidesCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate


  • 5 – 6 medium potatoes

  • 1/4 cup milk (or more as needed to adjust the final consistency to your liking)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 8 tablespoons (1 stick) butter

  • 1 cup onion, chopped into small dice

  • 3 celery ribs, chopped into small dice (I always use a generous amount of the leaves too)

  • 4 – 5 cups cubed home-style white bread (I often buy day old store bakery bread for this)

  • 2 eggs, lightly beaten

  • 1/4 cup chopped fresh parsley

  • Salt and pepper to taste

  • 8 tablespoons butter, cut into bits


  • Preheat oven to 350° F.
  • Generously butter a 1-1/2 to 2-quart baking dish. Set aside.
  • Cook potatoes in water until soft enough to mash. Drain, mash and beat in milk, salt and pepper. Transfer to large bowl.
  • Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until soft, about 10 minutes or so. Add to potatoes, using slotted spoon.
  • Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes.
  • Add the eggs, parsley, salt and pepper to potato mixture. Mix thoroughly; transfer to baking dish.
  • Dot the casserole with butter bits.
  • Bake in oven until hot, about 35 – 40 minutes. Cover with foil if top browns too much. I like my filling to get a browned crust along the edges and bottom of the pan, so I bake it a little longer, – up to an hour – just making sure it does not dry out.


  • Using some of the celery leaves kicks up the flavor in this dish.
  • I like my onions and celery cooked well and very slightly browned to bring out the flavors .


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