Pennsylvania dutch potato bake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | slices | Bacon |
| 10¾ | ounce | Condensed chicken broth |
| 2 | tablespoons | Flour |
| ¼ | cup | Cider vinegar |
| 2 | tablespoons | Brown sugar |
| ¼ | cup | Green onions; sliced diagona |
| ¼ | teaspoon | Celery seed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
| 6 | Potatoes; cooked & sliced | |
Directions
Preheat oven to 400.
In skillet, cook bacon until crisp; remove. Pour off all but ¼ cup drippings. Gradually blend flour into drippings. Add remaining ingredients except potatoes. Cook, stirring until thickened. In 1½ quart shallow baking dish (10 x 6 x 2 inches) arrange potatoes; pour broth mixture over top. Bake for 30 minutes. Garnish with bacon.