German Potato Bake

6-8
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"This recipe is attributed to Janie Gardner and came out of a really old cookbook called "100th Anniversary Cookbook". We enjoy this with grilled beef or sausages."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (275.2 g)
  • Calories 198.6
  • Total Fat - 8.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 20.3 mg
  • Sodium - 416.4 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 4.7 g
  • Sugars - 1.8 g
  • Protein - 5.5 g
  • Calcium - 63.9 mg
  • Iron - 5.3 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.1 mg

Step 1

Cook the potatoes, covered, in boiling water to cover for 20 minutes or until tender; drain and let cool slightly. Cut the potatoes into 1/2 inch thick slices; layer slices in a greased 2 quart baking dish. Set aside.

Step 2

Saute the onion in butter in a large skillet until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.

Step 3

Remove from heat, and stir in the mustard, horseradish, and pepper.

Step 4

Pour the sauce over the potato slices; sprinkle with breadcrumbs. Bake, uncovered, at 375° for 20 minutes or until thoroughly heated.

Tips & Variations


No special items needed.

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