REUBEN POTATO CASSEROLE

6 large potatoes
6-10 slices bacon
1 medium to large onion, chopped
1/2 t. salt
1/4 t. pepper
2 lb. package sauerkraut, strained, rinsed and squeezed
8 oz. creamy Russian dressing (Marie's preferred) or 1/4 c. Kraft Russian Dressing
3/4 c. Hellman's Mayonnaise
4-6 slices sandwich size Swiss cheese

Cook potatoes in boiling, salted water, just til tender. Drain, peel and cut into 1/4 inch thick slices. Fry bacon til crisp. Drain on paper toweling and crumble. Sauté onion in bacon drippings just til tender (about three minutes). Combine potatoes, salt, pepper and Russian dressing. Layer half of this mixture in a shallow (6 cup) baking dish (7x1 inch). Next combine sauerkraut and onions (with drippings). Place half this mixture over potatoes. Top with 1/2 the crumbled bacon. Repeat layers and place cheese slices on top (either whole slices or in lattice pattern). Bake at 350° til heated through (20-25 minutes). If you refrigerate before cooking, cover with tinfoil and bake about one hour - placing cheese on top for last 5-10 minutes (just til cheese melts).
(Serves 6-8)

Reuben Potato Casserole recipe published in our July, 1984 Menu Minder.