GERMAN POTATO BAKE

German Potato Bake image

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.

Provided by Pat Duran

Time 1h10m

Number Of Ingredients 12

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Ingredients

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

Steps:

1. Preheat oven to 350^ Cook potatoes al dente; drain. Peel and slice 1/4 inch thick, into a sprayed 2 quart baking dish; set aside.
2. 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.
3. 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.
4. 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.

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