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Caraway-Bacon Potatoes

Leo Gong
Yield Makes 8 to 10 servings
Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1 pound bacon, cooked and chopped
  • 1 1/2 cups grated parmesan cheese
  • 1 tablespoon caraway seeds
  • 2 tablespoons butter

Nutrition Information

  • calories 315
  • caloriesfromfat 40 %
  • protein 14 g
  • fat 14 g
  • satfat 6.9 g
  • carbohydrate 34 g
  • fiber 2.7 g
  • sodium 642 mg
  • cholesterol 31 mg

How to Make It

  1. Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.

  2. Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.

  3. Note: Nutritional analysis is per serving.