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German Potato Casserole


  • 5 lb. red potatoes, peeled and cut into 1/2 inch cubes
  • 1 lb. sliced bacon, diced
  • 8 hard boiled eggs, chopped
  • 1 large onion, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cup mayonaise
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. worcestershire sauce
  • 1 lb process cheese (Velveeta), cubed


Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 - 20 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 Tbsp. drippings.


In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonaise, vinegar, worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat. Divide half of the mixture betweem pm greased 13x9 inch baking dish and one 9x9 inch square baking dish. Top with half the cheese cubes. Repeat layers. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Yield: 16-20 servings.

Source: from a co-worker


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May 1, 20080 found this helpful

Kathy - thanks for sharing. Your recipe sounds yummy. Hopefully, I will have time to make it this weekend.

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