KitchenMagician's Recipe

POTATOES - PENNSYLVANIA DUTCH BAKE

Category: Potato Sides

Makes 6 to 8 servings.

6 slices bacon
2 T. all-purpose flour
1 10-oz. can condensed chicken broth
1/4 c. white vinegar
2 T. brown sugar
2 T. diced pimiento
4 green onions, slice diagonally
1/2 tsp. celery salt
6 c. cooked sliced potatoes
1/4 c. chopped fresh parsley

Preheat oven to 400F. Spray a 10 x 13-inch baking dish with cooking spray.
In a heavy skillet, cook bacon until crisp. Drain and crumble; set aside
Pour off all but 1/4 c. drippings.
Gradually blend flour into broth until smooth; stir in drippings.
Add vinegar, brown sugar, pimiento, green onions and celery salt.
Cook, stirring until thickened.
Arrange potato slices in baking dish; pour broth mixture over top.
Cover and bake at 400F for 30 minutes.
Garnish with crumbled bacon and parsley.