Holiday Potato Bake Recipe
Holiday Potato Bake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. —Vickie West, Long Beach, California
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 3 medium carrots, shredded
  • 3 celery ribs, trimmed and diced
  • 1 medium onion, diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 1/4 cup plus 1 tablespoon minced fresh parsley, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped ripe olives

Directions

Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, about 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper.
Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley. Yield: 12 servings.
Originally published as Holiday Potato Bake in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

3/4 cup: 271 calories, 19g fat (11g saturated fat), 52mg cholesterol, 375mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 7g protein.

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  • 3 pounds potatoes, peeled and cut into 1/2-inch cubes
  • 3 medium carrots, shredded
  • 3 celery ribs, trimmed and diced
  • 1 medium onion, diced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup butter, cubed
  • 4 ounces cream cheese, softened
  • 1/4 cup plus 1 tablespoon minced fresh parsley, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped ripe olives
  1. Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, about 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper.
  2. Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley. Yield: 12 servings.
Originally published as Holiday Potato Bake in Taste of Home Christmas Annual Annual 2018

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