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Potato Loaf

Charles.Durand's picture
  Flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Butter 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Parsley 1 Tablespoon, minced
  Pimiento 2 Tablespoon, chopped
  Onion 2 Tablespoon, grated
  Cooked potatoes 5 Cup (80 tbs), cubed
  Shredded sharp cheddar cheese 1 Cup (16 tbs)

Blend a mixture of the flour, salt, and pepper into hot butter in a saucepan.
Heat until bubbly.
Stir in the milk.
Bring to boiling; cook 1 to 2 minutes.
Add parsley, pimiento, and onion; mix well.
Pour over cubed potatoes and toss lightly to mix thoroughly.
Turn into a 9x5x3-inch loaf pan lined with waxed paper.
Cover and chill overnight.
Unmold potato loaf onto a buttered heat-resistant platter.
Remove waxed paper.
Heat in a 350CF oven 30 minutes.
Remove from oven; sprinkle cheese evenly over top of loaf.
Return to oven and heat 15 minutes, or until cheese is melted.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1696 Calories from Fat 719

% Daily Value*

Total Fat 81 g125.1%

Saturated Fat 47.7 g238.3%

Trans Fat 0 g

Cholesterol 219.4 mg73.1%

Sodium 3886.4 mg161.9%

Total Carbohydrates 190 g63.4%

Dietary Fiber 28.7 g114.8%

Sugars 14.3 g

Protein 64 g127.6%

Vitamin A 92.4% Vitamin C 147.2%

Calcium 145.8% Iron 284.5%

*Based on a 2000 Calorie diet


Potato Loaf Recipe