Dutch Style Potato Bake Recipes

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DUTCH POTATOES



Dutch Potatoes image

In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

2 cups cubed peeled potatoes
1 cup sliced fresh carrots
1/4 cup chopped onion
2 teaspoons butter
1/4 cup sour cream
1/4 teaspoon salt
Minced chives

Steps:

  • Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.

DUTCH OVEN POTATOES



Dutch Oven Potatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound bacon, cut into 1-inch pieces
1 small onion, chopped
2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks
1/4 cup chopped parsley leaves
1 tablespoon seasoned salt
Freshly ground black pepper
1/2 cup water
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat a wood fire or outdoor charcoal grill to medium heat.
  • In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
  • Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

DUTCH OVEN POTATOES



Dutch Oven Potatoes image

Provided by Food Network

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 7

8 slices bacon, diced
1 medium onion, chopped
5 large baking potatoes, sliced
1 cup mushrooms, chopped
1 (10-ounce) can cream of mushroom soup
1 cup shredded Cheddar
Special equipment: 12-inch Dutch oven

Steps:

  • In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve.

PENNSYLVANIA DUTCH POTATO BAKE



Pennsylvania Dutch Potato Bake image

Make and share this Pennsylvania Dutch Potato Bake recipe from Food.com.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 slices bacon
1 (10 3/4 ounce) can condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onion, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked

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.

Nutrition Facts : Calories 265.8, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.9, Sodium 535.7, Carbohydrate 33.7, Fiber 3.5, Sugar 6.1, Protein 8.3

DUTCH MASHED POTATOES



Dutch Mashed Potatoes image

Make and share this Dutch Mashed Potatoes recipe from Food.com.

Provided by Myrna 2

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 package instant mashed potatoes (amount for 8 servings)
2 stalks celery, chopped or 1 can cream of celery soup
2 medium onions, chopped
3 eggs
8 slices toast
1/2 cup butter
salt and pepper

Steps:

  • Preheat oven to 350.
  • Prepare potatoes according to directions.
  • Set aside.
  • Melt butter in skillet.
  • Add onion and celery, cook til tender.
  • Stir celery and onion into potatoes and add eggs.
  • Break toast into small pieces and add to potatoes.
  • Season with salt and pepper and put into 11x7 baking dish.
  • Bake for 45 minute.

Nutrition Facts : Calories 258.8, Fat 15.8, SaturatedFat 8.5, Cholesterol 130.5, Sodium 316.6, Carbohydrate 22.7, Fiber 1.5, Sugar 2.2, Protein 6.7

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