GERMAN POTATO CASSEROLE
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
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- 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., In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., 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., 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 : Calories 355 calories, Fat 25g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 587mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
GERMAN POTATO BAKE
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
Categories Casseroles
Time 1h10m
Number Of Ingredients 12
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.
GERMAN POTATOES
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
- In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.
BAKED GERMAN POTATO SALAD
This recipe was given to me by a German lady that I worked with some time ago, it's a nice change from the usual potato salad recipe
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees F.
- Butter a 3-quart baking dish.
- Fry bacon; drain drippings from skillet reserving 1/4 cup.
- Add celery, onions, salt and flour.
- Simmer, stirring constantly.
- Add sugar, vinegar, pepper and water.
- Bring to a boil.
- Toss bacon and potatoes together in the baking dish.
- Pour celery mixture over top.
- Cover and bake for 30 minutes.
Nutrition Facts : Calories 249.8, Fat 8.3, SaturatedFat 2.8, Cholesterol 12.2, Sodium 1043.2, Carbohydrate 38.1, Fiber 3.8, Sugar 10.1, Protein 5.6
EASY GERMAN POTATO CASSEROLE
Frozen Southern-style hash browns and cooked bacon make this Easy German Potato Casserole a snap to prepare.
Provided by My Food and Family
Categories Cheese
Time 1h5m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix soup, sour cream and vinegar in large bowl until blended. Add hash browns, cheese, half the bacon and 1/2 cup green onions; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 50 min. or until heated through, topping with French fried onions after 20 min. Sprinkle with remaining bacon and green onions.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 7 g
POTATO GRATIN - GERMAN KARTOFFELGRATIN
Posting for ZWT 6. Another recipe I found on About.com for German Foods. Here is the description: If you have ever eagerly anticipated the potato gratin at a restaurant or a friend's house only to be confronted with an angry mass of gray, underdone potatoes, this is a recipe for you. We potato gratin lovers have to band together to teach the world about the true meaning of potatoes cooked in cream and salt. They have to bake for over an hour, the cream must be abundant, the potatoes must be layered horizontally, and fresh herbs and pepper only, please.
Provided by diner524
Categories Potato
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- For this amount of gratin, a 9 inch by 13 inch, buttered pan is a good choice. Peel the potatoes and slice by hand 1/8 inch thick. Do not do this in the food processor, since they slice too thin.
- Line up the potatoes in rows across the back of the pan. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice (make sure all slices have broken contact with each other, otherwise they cannot absorb the cream). See image.
- When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
- Fill the pan one half to two thirds with cream, pouring over the potatoes. Salt (I start with one teaspoon) and pepper. You might want to sprinkle a little marjoram on it, fresh or dried, too.
- Bake in a heated oven (375°F) for one hour, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.
- Notes: The baking time varies with the type of potato, elevation where you live and how hot your oven really is. It has always taken about 90 minutes for me, yet so many cookbooks say 45 minutes, it burns me up.
- This is not a low-fat food, but it does not work very well with milk, so maybe you will make it once or twice a year as a special treat. You may also leave off the cheese, if you want.
- You may cover the casserole with foil in the middle of baking time if it is becoming too brown. Remove it before you add the cheese.
HOT GERMAN POTATO SALAD CASSEROLE
Passed down from my German/Dutch Grandmother. A hot potato salad with bacon, cheese and a creamy/vinegar sauce makes this a wonderful dish to serve with bratwurst on a cold fall day in Deutschland or wherever you might be. I usually double the bacon and sauce to make this extra flavorful.
Provided by LizgraEva
Categories Salad Potato Salad Recipes German Potato Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer potatoes to a large baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and sprinkle over potatoes.
- Heat a skillet over medium heat; cook and stir celery and green onion until celery is tender, about 5 minutes. Transfer vegetables to baking dish.
- Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper in a bowl until smooth. Pour mixture over potatoes and stir until well mixed. Sprinkle with Cheddar cheese.
- Bake in preheated oven until cheese is melted, 20 to 35 minutes.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 16.4 g, Cholesterol 30.9 mg, Fat 19.6 g, Fiber 2.1 g, Protein 8.7 g, SaturatedFat 6.2 g, Sodium 667.9 mg, Sugar 2.3 g
GERMAN POTATO BAKE
Make and share this German Potato Bake recipe from Food.com.
Provided by littleturtle
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Melt cheese and butter together over low heat with cream; then add half of bacon and onions.
- Add all Miracle Whip and sour cream.
- Gently fold in potatoes and spoon into a greased casserole dish.
- Top with remaining bacon, onions and spices (spices may be mixed in with the cheese if desired).
- Bake for about 55 minutes.
GERMAN POTATOES
Make and share this German Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 1/2-inch cubes.
- Rinse with cold water.
- Drain.
- Pat potatoes dry with kitchen towels.
- Pour oil into heavy deep skillet to depth of 3/4-inch.
- Heat over medium-high heat until thermometer registers 375ºF.
- Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes.
- Using slotted spoon, transfer potatoes to paper towels; cool.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
- Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).
- Preheat oven to 400ºF.
- Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat.
- Add potatoes and saute until golden brown, about 3 minutes.
- Season mixture to taste with salt and pepper.
- Spread mixture on heavy large baking sheet.
- Bake until potatoes are cooked through and crisp, about 15 minutes.
Nutrition Facts : Calories 317.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 61.5, Carbohydrate 60.7, Fiber 7.8, Sugar 5, Protein 7
GERMAN SAUERKRAUT AND POTATO CASSEROLE
The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy!
Provided by Enjolinfam
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
- Skin the potatoes and cut in slices.
- Cut the sausages in long slices.
- In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
- Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
- In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
- Bake it in the oven at medium heat for around a 1/2 hour.
Nutrition Facts : Calories 517.2, Fat 27.1, SaturatedFat 6.1, Cholesterol 13.6, Sodium 1518, Carbohydrate 52.7, Fiber 10.6, Sugar 5.9, Protein 22.6
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