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German Potato Casserole

I bring this dish to an annual Oktoberfest party. Everyone likes it, which ensures our invitation back year after year. There are never any leftovers to bring home. -Dara Luburgh, Sparta, New Jersey

16-20 ServingsPrep: 35 min. Bake: 40 min.

Ingredients

5 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 pound sliced bacon, diced
8 hard-cooked eggs, chopped
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 pound process cheese (Velveeta), cubed

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain.
In a skillet, cook bacon over medium heat until crisp. Using a
slotted spoon, remove to paper towels; drain, reserving 1 tablespoon
drippings.
In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt
and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce
and reserved bacon drippings; add to potato mixture and toss to
coat.
Divide half of the mixture between one greased 13-in. x 9-in. baking

2 of 2

German Potato Casserole (continued)

Directions (continued)

dish and one 9-in. square baking dish. Top with half of the cheese
cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes
or until golden brown and bubbly. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 each) equals 355 calories, 25 g fat (7 g saturated fat), 112 mg cholesterol, 587 mg sodium, 21 g carbohydrate, 2 g fiber, 11 g protein.