Amish Potato Filling

cookscountry.com

Lezlie Piggott-Webster

12 tablespoons

unsalted butter

1 pound

hearty white sandwich bread,

cut into ½-inch pieces

2 ½ pounds Yukon Gold potatoes, peeled and sliced ½ inch thick

Salt and pepper

1 cup half-and-half

2 onions, chopped

2 celery ribs, chopped

2 ½ teaspoons poultry seasoning

1 ¼ cups

chicken broth

1 tablespoon minced fresh parsley

note: BEFORE YOU BEGIN

For the best results, be sure to use a hearty white sandwich bread here. We prefer Yukon Gold potatoes in this recipe, but russet potatoes will work in a pinch. We developed this recipe using Bell’s poultry seasoning. Do not smooth the top of the filling before baking the casserole; the uneven surface will brown as it bakes and create a crunchy texture that contrasts nicely with the smooth filling below it. For the best results, be sure to use a hearty white sandwich bread here. We prefer Yukon Gold potatoes in this recipe, but russet potatoes will work in a pinch. We developed this recipe using Bell’s poultry seasoning. Do not smooth the top of the filling before baking the casserole; the uneven surface will brown as it bakes and create a crunchy texture that contrasts nicely with the smooth filling below it.

Directions at cookscountry.com

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