"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mama's Potato Bake Recipe

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This recipe for Mama's Potato Bake, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bessie Holmes
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lb Chuck Roast
8 large baking Potatoes, sliced 1/2"
1 can Cream of Celery soup
1 can Cream of Chicken soup
1 soup can of Milk
1 med Onion, sliced (optional)
4 tbsp Olive Oil
4 tbsp Butter
Salt and Pepper
Water, for boiling roast

Directions:
Directions:
In a Dutch oven, heat olive oil over med high heat. Add roast and brown good on both sides. Reduce heat to med low and add enough water to fully cover roast. Cover and cook for 2-2-1/2 hrs or until tender. Remove from pan and let cool. Pull roast apart into bite sized chunks. In a 2 1/2 qt casserole dish, grease bottom and sides of dish with butter. Layer 1/3 of potatoes and onions in bottom of dish. Salt and pepper potatoes. Add 1/2 of the beef. Add another layer of potatoes and onions and the remaining beef. Add the remaining potatoes and onions. In a medium mixing bowl, blend soups and milk together. Pour over potatoes. Cover and bake at 350 for 1 hour and 15 mins. Remove cover and bake an additional 20 mins. Works well with leftover roast.

 

 

 

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