Posted Wednesday, January 20, 2010
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9 lasagna noodles
5 pounds white potatoes
1/2 pound cheddar cheese, grated
Cook noodles according to package directions. Cook and mash potatoes as normal, but make much looser by adding more milk. Blend grated cheese into mashed potatoes. Fry bacon, drain and crumble. Saute onions. Butter or spray bottom of 9"x13" pan or glass dish. Place 3 lasagna noodles in bottom of pan. Top with 1/2 of potato mixture and sprinkle with 1/2 of the bacon and onions. Repeat this layer with remaining potatoes. Top with remaining lasagna noodles. Brush with melted butter, cover and bake at 350 degrees for 35-45 minutes. Let rest 10 minutes, slice and serve with a dollop of sour cream. Well drained sauerkraut can also be folded into the potato mixture for variation.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.