German Potato Bake Recipes

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GERMAN POTATO CASSEROLE



German Potato Casserole image

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

5 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 pound sliced bacon, diced
8 hard-boiled large 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 (Velveeta), cubed

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



German Potato Bake image

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

5 slices bacon, crisply cooked & crumbled
4 cups potatoes, cubed (3 potatoes)
1/2 lb Velveeta cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons half-and-half cream
2 -4 green onions, sliced
3/4 cup Miracle Whip
1/4 cup sour cream (2 oz)
3/4 teaspoon salt (or to taste)
3/4 teaspoon black pepper (or to taste)
paprika, to taste

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



German Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 4

4 pounds potatoes, peeled
1/2 cup vegetable shortening
1/2 cup chopped onions
Salt and freshly ground pepper

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



Baked German Potato Salad image

While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their traditions. "In the Upper Peninsula, there were the Finlanders, and they had Cornish hens," said Priscilla Massie, a co-author of the cookbook "Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking." Then there were the Germans families, who, Ms. Massie said, tended to adopt Thanksgiving first. Their tangy baked potato salad can be found on many tables around the state to this day, made easy by a crop that's available statewide.

Provided by Jennifer Steinhauer

Categories     dinner, lunch, side dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 13

3 1/2 pounds red potatoes, cut into 1 1/2-inch cubes (about 8 cups)
Salt
3/4 cup diced bacon (5 to 6 slices)
Olive oil, if needed
1 cup finely chopped celery (3 to 4 stalks)
1 cup finely chopped onion (1 onion)
3 tablespoons flour
2/3 cup cider vinegar
2/3 cup sugar
1/2 teaspoon celery seed
1 teaspoon whole-grain mustard
1/2 teaspoon black pepper
3 tablespoons chopped parsley

Steps:

  • Heat oven to 350 degrees. Put potatoes in a large pot and cover with cold water; season with salt. Bring potatoes to a boil, then cook until they are just tender but not falling apart, about 5 minutes. Drain and set aside.
  • Cook bacon in a large skillet over medium heat, stirring often, about 8 minutes; remove with a slotted spoon and toss with the potatoes. Measure the bacon fat left in the skillet, adding olive oil if necessary to equal 1/4 cup, and return to the skillet.
  • Set skillet over medium heat and add celery and onion. Cook, stirring, 1 minute. Stir in flour until incorporated. Slowly add 1 1/3 cups water and the vinegar, stirring constantly, until mixture thickens enough to coat the back of a spoon, 2 to 3 minutes.
  • Remove skillet from heat and stir in sugar, 1 1/2 teaspoons salt, celery seed, mustard, pepper and parsley. Pour over potatoes and bacon and gently toss to coat.
  • Transfer potatoes to a 3-quart baking dish; cover with foil and bake for 35 minutes. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 16 grams, TransFat 0 grams

BAKED GERMAN POTATO SALAD



Baked German Potato Salad image

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

1 cup diced bacon (about 3 strips)
1 cup diced celery
1 small onion, chopped
1 tablespoon salt (or less)
3 tablespoons all-purpose flour
1/3-2/3 cup sugar (or less depending on how sweet you like it)
2/3 cup vinegar
1/2 teaspoon fresh ground pepper (to taste)
1 1/3 cups water
8 cups sliced cooked potatoes

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



Easy German Potato Casserole image

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

1 can (10-3/4 oz.) condensed cream of potato soup
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. HEINZ Distilled White Vinegar
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes, thawed
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled, divided
6 green onions, sliced, divided
2 cups french-fried onions

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

GERMAN POTATO BAKE RECIPE - (4/5)



German Potato Bake Recipe - (4/5) image

Provided by HeatherS

Number Of Ingredients 10

4 cups cubed hot cooked potatoes
1/2 lb. VELVEETA Pasteurized Process Cheese Spread, cubed
2 tablespoons PARKAY Margarine
5 crisply cooked bacon slices, crumbled
1/4 cup green onion slices
3/4 cup MIRACLE WHIP Salad Dressing
1/4 cup sour cream
1 2-oz. jar chopped pimento, drained
1/4 teaspoon pepper V
1/4 teaspoon paprika

Steps:

  • In large saucepan, combine potatoes, 1/4 lb. process cheese spread and margarine; stir over low heat until process cheese spread is melted. Add 2 tablespoons bacon, 2 tablespoons onions, salad dressing, sour cream, pimento and pepper; mix well. Spoon into l 1/2-quart casserole. Top with remaining process cheese spread, bacon and onions. Sprinkle with paprika. Bake at 350°, 20 to 25 minutes or until thoroughly heated. Preparation time: 30 minutes Baking time: 25 minutes Variation: Substitute 4 cup chopped red pepper for pimento.

BAKED GERMAN POTATO SALAD



Baked German Potato Salad image

What makes this German potato salad so different is that it's sweet instead of tangy. During the holidays, my family has an annual ham dinner, and I always prepare it. The first time I took it to work, people kept coming out of their offices to find out what smelled so good. By lunch, it was gone. Now I make a double batch to take to work! -Julie Myers, Lexington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 10 servings.

Number Of Ingredients 11

12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4-1/2 teaspoons all-purpose flour

Steps:

  • In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside. , In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes. , Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 434mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.

HOT GERMAN POTATO SALAD CASSEROLE



Hot German Potato Salad Casserole image

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

4 cups cubed potatoes
6 slices bacon
1 cup diced celery
3 green onions, diced
½ cup mayonnaise
¼ cup vinegar
2 teaspoons white sugar
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese

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

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