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German Potato Casserole

 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.


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


  • 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
  • dish and one 9-in. square baking dish. Top with half of the cheese

2 of 2

German Potato Casserole (continued)

Directions (continued)

  • cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes
  • or until golden brown and bubbly. Yield: 16-20 servings.
Nutritional 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.