Potato And Bacon Casserole Recipe
Ingredients
21/2 pounds potatoes
Salt
1/2 pound bacon
1 medium onion, chopped Butter or margarine to grease casserole
2 tablespoons flour
2 cups sour cream
1 egg
Salt to taste
1 tablespoon packaged bread crumbs
2 ounces grated Swiss cheese
11/2 tablespoons butter
Directions
Clean potatoes under cold running water.
Place in large pot; cover with salted water; cook, covered, for 25 minutes.
Drain, rinse quickly under cold running water.
Peel, let cool slightly, and slice.
Dice bacon.
Chop onion.
Grease baking dish.
Fill with half the potato slices.
Mix bacon and onion; spread over potato slices.
Cover with rest of potato slices.
In small bowl blend flour and 3 tablespoons sour cream until smooth.
Stir in rest of sour cream and egg.
Season to taste with salt; pour over potatoes.
Sprinkle with bread crumbs and grated cheese.
Dot with butter.
Bake in preheated 400°F toaster oven 40 minutes.
Serve with a tossed green salad.
Place in large pot; cover with salted water; cook, covered, for 25 minutes.
Drain, rinse quickly under cold running water.
Peel, let cool slightly, and slice.
Dice bacon.
Chop onion.
Grease baking dish.
Fill with half the potato slices.
Mix bacon and onion; spread over potato slices.
Cover with rest of potato slices.
In small bowl blend flour and 3 tablespoons sour cream until smooth.
Stir in rest of sour cream and egg.
Season to taste with salt; pour over potatoes.
Sprinkle with bread crumbs and grated cheese.
Dot with butter.
Bake in preheated 400°F toaster oven 40 minutes.
Serve with a tossed green salad.
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