German Potato Bake

I recently attended an after-church brunch at my friend Yvette’s home.  She has such a lovely home in Tyler, and she and Clay and their daughters make everyone feel very welcome there. They’re so nice and fun! I didn’t count how many people showed up with food for the meal, but there were more than twenty; perhaps closer to thirty.

It was a lovely spring day; azaleas were blooming, as well as irises, and the birds were chirping (tweeting?) up a beautiful storm.  Yvette had set tables up in the back yard, covered them with yellow tablecloths, and then added little round vases of flowers.  It was so casually pretty!

There was a lot of laughter and talk and happiness that day! The center of attention, though, often became “what food did you bring?”  There were lots of delicious desserts, of course: brownies, candies, chocolates, etc. But I most enjoyed the big dish of pasta/sauce that Yvette made, the chicken tortilla casseroles, the fresh veggies, the fried chicken, and the baked ham.  Yummy food! I brought a German Potato Bake, which is  a new recipe for me. I know it is a risk to make something as yet untried to a gathering, but I was feeling daring. Thankfully, I got many compliments and several requests for the recipe, so I will post it here and hope that you guys enjoy trying it out, as well!

German Potato Bake

4 cups cubed, hot, cooked potatoes

1/2 pound Velveeta, cubed and divided (I used 2% milk Velveeta)

2 TBS butter

5 cooked and crumbled bacon slices, divided

1/4 cup green onions, chopped and divided

3/4 cup salad dressing or mayonnaise (I used Kraft Olive Oil mayo)

1/4 cup sour cream (I used light sour cream)

1 jar (2oz) chopped/drained pimientos

1/4 tsp black pepper

1/4 tsp paprika (I forgot to use this!)

In a large saucepan, combine potatoes, half the cheese, and butter.  Stir over low heat until cheese is melted. Add two tablespoons bacon crumbles, two tablespoons onion, mayo, sour cream, pimientos, and pepper.  Mix well. (taste to see if you’d like to add salt. I added a little bit)

Spoon into 1  1/2 quart casserole dish. (I sprayed mine with PAM) Top with remaining cheese, bacon, and onions. Sprinkle with paprika. Bake at 350 degrees F for 20-25 minutes, or until heated through. Makes 8 servings, 1/2 cup each.

I doubled this recipe for the brunch, but for just my family, I would not.  I know it’s a bit decadent, but eat in moderation, right? It’s all good. 🙂


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