German Potato Casserole Recipe

4.5 4 2
German Potato Casserole Recipe
German Potato Casserole Recipe photo by Taste of Home
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German Potato Casserole Recipe

Read Reviews
4.5 4 2
Publisher Photo
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
MAKES:
16-20 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 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-boiled large eggs, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups mayonnaise
  • 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 13x9-in. baking 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.
Originally published as German Potato Casserole in Reminisce January/February 2003, p48

Nutritional Facts

1 each: 355 calories, 25g fat (7g saturated fat), 112mg cholesterol, 587mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 11g protein.

  • 5 pounds red potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound sliced bacon, diced
  • 8 hard-boiled large eggs, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups mayonnaise
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 pound process cheese (Velveeta), cubed
  1. 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.
  2. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
  3. 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.
  4. Divide half of the mixture between one greased 13x9-in. baking 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.
Originally published as German Potato Casserole in Reminisce January/February 2003, p48

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MY REVIEW
Patrica390 User ID: 843063 231645
Reviewed Aug. 23, 2015

"I have used this recipe twice for Octoberfest parties. Very good! Plan to make it again this year. I use cheddar cheese only, not Velveeta."

MY REVIEW
TexasQueen User ID: 2834245 205288
Reviewed Jul. 9, 2010

"We are from San Antonio which has a lot of German influance in and around surrounding areas. Was given this recipe a few years ago and tried it out for Thanksgiving. It was a hit. Needles to say I had lost the recipe and hubby was asking for me to cook it. So TG I found it here. Printing and saving. Never losing again. Absolute keeper."

MY REVIEW
penoll User ID: 1982847 60822
Reviewed Sep. 4, 2009

"If this recipe is to large just cut it in half. It is easy to do!"

MY REVIEW
ndrose User ID: 2453043 42914
Reviewed Sep. 4, 2009

"Why are all of these recipes for such large quantity?"

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