German Potato Bake
Recipe: #25328
December 10, 2016
Categories: Side Dishes, Onions, Potatoes, German Oven Bake, Gluten-Free, more
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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