Caraway-Bacon Potatoes

Caraway-Bacon Potatoes
Leo Gong
Yields Makes 8 to 10 servings
AuthorJeff Mead, Hillsboro, Oregon,
Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

Ingredients

 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 4 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
 1 pound bacon, cooked and chopped
 1 1/2 cups grated parmesan cheese
 1 tablespoon caraway seeds
 2 tablespoons butter
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories315
% Daily Value *
Total Fat 14g18%
Saturated Fat 6.9g35%
Cholesterol 31mg11%
Sodium 642mg28%
Total Carbohydrate 34g13%
Dietary Fiber 2.7g10%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.

Step 2
2

Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 4 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
 1 pound bacon, cooked and chopped
 1 1/2 cups grated parmesan cheese
 1 tablespoon caraway seeds
 2 tablespoons butter
Caraway-Bacon Potatoes
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