German Potato Bake
|12 medium||potatoes, cooked al dente|
|8 slice||bacon -i used 1/2 cup real bacon bits|
|2 medium||onion, chopped- i used 1 diced|
|3/4 c||brown sugar, firmly packed|
|2/3 c||water, divided|
|1/3 c||white vinegar, i used cranberry vinegar|
Have you considered Holland House
|1/3 c||sweet pickle juice, i used 1/2 cup vlasic pickle relish|
|2 tsp||dried parsley flakes, i used only 1|
|1 tsp||salt- i didn't use any|
|3/4 tsp||celery seed, i used 1/2 teaspoon celery salt|
|4 1/2 Tbsp||all purpose flour, i used 5 tablespoons|
|1/4 c||shredded cheddar cheese|
This is pretty much like the original recipe most of us usually make - a little sweet a little sour and bacon of course! :). This is a little sweeter than sour.
You know I have more than one sweet tooth.
Hope you enjoy and feel free to change it to your sweet and sour palate. Enjoy my tweaks.
Cook potatoes al dente; drain. Peel and slice 1/4 inch thick, into a sprayed 2 quart baking dish; set aside.
Drain bacon leaving the 2 Tablespoon drippings. Crumble bacon and set aside.
Simmer, uncovered for 8 minutes, to blend flavors.
Bring to a boil. Cook and stir for 3 minutes or until thickened. Pour over potatoes in prepared dish; gently stir to coat all the potatoes. Sprinkle bacon on top .
Bake uncovered in the oven for 40 minutes,remove from oven and sprinkle top with cheese and return to oven for 5 more minutes or until cheese has melted. Mmmmmmm.