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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
  • Total Time
    Prep: 35 min. Bake: 40 min.
  • Makes
    16-20 servings

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

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