Taste of Home
German Potato Casserole
TOTAL TIME: Prep: 35 min. Bake: 40 min.
YIELD: 20 servings.
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
Ingredients
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5 pounds red potatoes, peeled and cut into 1/2-inch cubes
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1 pound sliced bacon, diced
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8 hard-boiled large eggs, chopped
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1 large onion, chopped
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1-1/2 cups mayonnaise
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3 tablespoons cider vinegar
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2 tablespoons Worcestershire sauce
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1 pound process cheese (Velveeta), cubed
Directions
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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.
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2.
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
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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.
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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.
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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