IMPRESSIVE SUPER CRISP POTATOES4 ½ lbs. russet potatoes, rinsed and peeled2 T. white vinegar2 T…
HEARTY POTATO CASSEROLE
| HEARTY POTATO CASSEROLE | Print |
Recipe By: Alice Morrow
HEARTY POTATO CASSEROLE
Ingredients
- 5-6 medium red potatoes
- 3 medium zucchini, cut into ¼” slices, optional
- 3 T. butter
- 3 T. flour
- 1 t. chicken-flavored bouillon granules
- 1 ½ c. milk
- 1 c. shredded cheddar cheese
- 1 (2-oz.) jar diced pimentos, drained
- 1 t. dried thyme
- 1 (2.8-oz.) can French-Fried Onion Rings
- 4-6 slices of thick bacon, cut into pieces
- Salt, red/black pepper
Instructions
- Cook potatoes in boiling salted water until tender, about 20-30 minutes.
- Drain and cool to the touch.
- Peel and cut into ¼” slices. Set aside.
- Cook the sliced zucchini in salted boiling water for about 3-5 minutes. Drain well and set aside.
- Cook cut bacon in a skillet until crispy. Drain bacon on paper towels. Discard drippings.
- Melt butter in saucepan over low heat.
- Add flour and bouillon, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly.
- Remove from heat.
- Add cheese, pimento and thyme. Stir until cheese is melted. Season to taste.
- Layer half of potatoes, then zucchini and then sauce in a lightly greased 2 qt. casserole.
- Repeat layers until all is used.
- Cover and bake at 350 for 30 minutes.
- Remove cover and sprinkle with onion rings and crumbled bacon.
- Bake uncovered another 5-8 minutes.
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