German Potato Casserole

SUBMITTED BY: Dara Luburgh

"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"

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PREP TIME	35 Min
COOK TIME	40 Min
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

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.
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 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.