German Potato Casserole Recipe

  • 5 pounds red potatoes, peeled and cut into 1/2 inch chunks
  • 1 pound sliced bacon, diced
  • 8 hard-cooked eggs, chopped
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups mayonnaise
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 pound process cheese (eg. Velveeta), cubed
  1. 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 tablespoon drippings.
  2. 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.
  3. Divide half of the mixture between one greased 13-in. x 9-in. x 2-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.