German Potato Bake
|Categories:||Potatoes, Potato Salads, Quick & Easy|
|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|
|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|
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DirectionsPreheat oven to 350^
Cook potatoes al dente; drain. Peel and slice 1/4 inch thick, into a sprayed 2 quart baking dish; set aside.In a heavy bottomed large skillet(i used cast iron skillet). Stir in bacon and cook until crisp-(i used 2 Tablespoons reserved bacon grease and 1/2 cup bacon bits and stirred them together in the skillet, heat through and remove bits and leave drippings.)
Drain bacon leaving the 2 Tablespoon drippings. Crumble bacon and set aside.Sauté onion in drippings until tender. Stir in the sugar,1/2 cup of the water,vinegar,pickle juice(or pickle relish), parsley, celery seed( or celery salt).
Simmer, uncovered for 8 minutes, to blend flavors.In a small bowl, combine flour and remaining water until smooth; stir into onion mixture.
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.