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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Pudding Recipe

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This recipe for Potato Pudding is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 grated potatoes, soak in salt water
6 oz bacon, chopped
1 medium onion, chopped
1 can evaporated milk
5 eggs, beaten
6-8 T. sour cream
1 T. butter
TT salt
TT pepper
Directions:
Directions:
Sauté bacon and onion in a large skillet until caramelized and lightly brown. Remove from heat and allow to cool.

In a bowl, mix the eggs, evaporated milk, butter and salt and pepper, also add-in the bacon and onions. Squeeze the potatoes, removing the excess moisture, once almost dry add the potatoes to the liquid and again stir to incorporate.

Pour the potato mixture into a greased 9" X 13" oven safe casserole dish. Bake one-half hour at 425ºF, lowering the bake temperature to 325ºF and continuing baking for one hour. Remove from the oven and allow to rest for about 5 minutes.

The top should be very brown but internally it should be very moist.

Serve portioned with a dollop of sour cream.
Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This is one of many recipes passed down to me from my great aunt. She is now 92 years old and still driving.

 

 

 

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