Potatoes with Bacon Casserole Recipe

This is a classic and very simple vintage potato casserole recipe that goes very well with any roast. The potatoes cook in about an hour, so you can put the casserole in the oven at about the same time as your roast and have the potatoes ready at the same time (depending on your roast).

As the recipe for this potato dish calls for very basic seasoning, I often will add spices or herbs to the potato casserole that will complement the type of meat I am serving. For example, with a baked chicken I might add chopped fresh rosemary and for pork, maybe mustard or fennel to the casserole.

Vintage Potatoes with Bacon Casserole Recipe

• 1/4 pound bacon, diced
• 6 medium potatoes
• 2 Tbs flour
• 1/4 Tsp salt
• fresh ground black pepper to taste
• 2 1/2 cups milk

Saute the bacon in a fry pan over medium high heat until brown. If pan begins to smoke the heat is too high.

peel and slice potatoes about 1/4 thick and arrange a layer of the potatoes in a greased baking dish.
**(note: the recipe does not specify what to grease the dish with, although usually it was a type of lard. for this recipe I use butter.)

sprinkle a layer of the bacon, dust with flour, salt and pepper and repeat layers. Pour milk over layered potato casserole and cover with foil.

Bake for about one hour, or until potatoes are tender. uncover for the last 10-15 minutes of cooking time to allow top to brown slightly.

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