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Title: Berlin Scalloped Potatoes
Categories: Appetizer Vegetable German
Yield: 1 Servings
| 4 | sl | Bacon |
| 1 | md | Onion -- thinly sliced |
| 10 | oz | Pckg. |
| 1 | Box Dry Scalloped Potato Mix | |
| (fx Betty Crocker) | ||
| Milk | ||
| 2 | ts | Caraway Seeds |
| 1 | c | Provolone Cheese -- shredded |
| Or- | ||
| 1 | c | Mozzarella Cheese -- |
| Shredded | ||
| Frozen Chopped Spinach -- | ||
| Thawed & squeezed dr |
In a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside.
In same skillet, cook onion in reserved drippings until tender. Add spinach, heat through. In 10"x6"x2" baking dish or oval gratin dish combine potatoes and dry sauce mix from package. Add milk and boiling water as directed -omit butter. Stir in bacon, spinach-onion mixture and caraway seeds. Bake uncovered at 400 for about 35 minutes or until potatoes are tender. Sprinkle with cheese, bake another 2-3 minutes or until cheese is melted. Let stand 5 minutes before serving.
NOTES: I've had this recipe at my in-laws a couple of times. It's a great side dish and I finally got the recipe the last time we were there. This seems versatile enough that you could really play around with it, i.e. leave out the caraway seeds, throw some sliced almonds on top at the last few minutes, maybe mix in some chopped fresh herbs, etc. It is also easily doubled. Enjoy!