7 |
cups cooked, sliced potatoes |
1 |
cup water |
|
(about 2 1/2 Lbs.) |
1 |
teaspoon salt |
1/2 |
lb bacon |
1/2 |
teaspoon pepper |
1 |
cup finely chopped onion |
1/4 |
teaspoon sugar |
1 |
tablespoon flour |
1 |
tbsp. chopped parsley |
Place potatoes in a shallow 2 Qt. Casserole or baking dish. Cut bacon into 1 inch pieces. Cook over medium heat until crisp. Remove bacon and drain on paper. Cook onions in bacon fat until soft. Pour off fa from onions reserving 1/3 cup. Pour 1/3 cup of bacon fat into pan, blend in flour until smooth. Stir in vinegar, water, salt, pepper and sugar. Cook over medium heat until slightly thickened, about 5 minutes, stirring constantly. Stir in bacon. Spread hot mixture evenly over potatoes. Cover and refrigerate for several hours or over night. Bake in oven at 325°F for 45 minutes covered, uncover and bake 15 minutes longer. Just before serving sprinkle with parsley.