Caraway-Bacon Potatoes

Leo Gong
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.

Yield:

Makes 8 to 10 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Jeff Mead, Hillsboro, Oregon,

November 2006