This is another recipe from the Electric Consumer magazine. The reader who sent it in calls it Baked German Potato Salad, but her folks must be from another part of Germany from mine, ‘cuz this is nothing like my folks’ German Potato Salad, baked or otherwise.
Well, OF COURSE I couldn’t make it that way, so I tweaked it to suit us.
I’m still scoring asparagus at the grocery, so I steamed some asparagus while I cooked some chopped bacon and onions. We had boiled red potatoes a couple of days before, and I made a big bunch to save for this. MUCH less bacon than the recipe called for:
For the sauce, I used about half of what the recipe called for. I also added some bread crumbs because they make some crunchy, which we like.I used two mini blocks and 1/4 cup of mayonnaise. I mean, enough is enough.
The casserole dish needs to be well-oiled or buttered. So I melted the cheese, mixed in the mayo, then mixed everything together, using my hands to keep from breaking up the potatoes. I plopped it into the casserole dish and baked it at 350F for about an hour.
Baked Potato Casserole
This is what went to the Easter get-together, and not a scrap came home. Not. A. Scrap.
I’m posting today at Fatal Foodies about some macs and cheese I made when I realized, part-way through putting it together, that I didn’t have any milk.
A WRITING PROMPT BASED ON MY POST: A character is asked to bring a certain dish to a party, only to find that the way their family makes it is totally different from the way the person asking for it makes it.