Susan's StoryAnother receipe from my childhood. We didn't have it often, so it was always special when my mom served this.
There is always someone in the crowd that doesn't like some food served, but I have yet to find one that doesn't like this dish.
potatoes, cooked, peeled and sliced
bacon, cooked and crumbled
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1Cook/boil potatoes (about 8 medium size or adjust for the size of you potatoes) until fork tender. Cool, peel and slice. Fry bacon and crumble. Save grease.
2In a casserole, layer with some of the potato slices. Salt and pepper the layer, then spread with some bacon crumbs and sprinkle/drip with bacon grease. Repeat until you've used all the potatoes and bacon. Set aside.
3In a sauce pan, mix together sugar and flour, then add vinegar and water. Cook over medium heat, stirring, until mixture thickens. Spoon or pour the sauce over the layers.
4Bake at 350 degrees for 30 minutes.
If you use 12 to 14 potatoes increase the bacon crumbs and for the sauce use 1/2 cup measures for the sugar, vinegar and water. The flour should be increased to 1 1/2 tbsp.
This can be made ahead and stored, covered, in the refrigerator for a couple of days. Then bake when needed.
Lori McGranor lorizcallalily - Aug 19, 2012
This is very similar to my Mom's recipe. I sautee a large onoin in the bacon fat, skim off some of the fat before I add the sauce ingredients and simmer in the stove until thickened. We just pour the sauce onto the potatoes top with the crumpled, crispy bacon and serve.
Lori McGranor, Erie, Pa.
Susan Murley sueadele - Sep 9, 2012
I shared a photo of this recipe.