Pennsylvania Dutch Potato Bake Recipe
Servings: 6
Ingredients
- 6 slc bacon
- 10Â 3/4 ounce condensed chicken broth -- undiluted
- 2 Tbsp. flour
- 1/4 c. vinegar
- 2 Tbsp. brown sugar
- 2 Tbsp. pimiento -- diced
- 1/4 c. green onions -- diagonally sliced
- 1/2 tsp celery salt
- 1/4 tsp warm pepper sauce
- 6 c. potatoes -- sliced and cooked
Directions
- In skillet cook bacon till crisp; remove. Pour off all but 1/4 c. drippings. Gradually blend broth into flour till smooth; slowly stir into drippings. Add in remaining ingredients except potatoes. Cook, stirring till thickened. In 1 1/2-qt shallow baking dish, arrange potatoes; pour broth mix over potatoes. Cover; bake at 400 degrees F. for 30 min or possibly till warm. Garnish with bacon.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 137 | 49% |
| Total Fat 15.2g | 19% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 646mg | 27% |
| Potassium 588mg | 17% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.05g | 4% |
| Protein 7.57g | 12% |
