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BERLIN SCALLOPED POTATOES


• 4 slices bacon

• 1 medium onion, thinly sliced

• 1 package (10 oz.) frozen chopped spinach, thawed and well drained

• 1 package (5 oz.) scalloped potato mix

• Milk

• 2 teaspoons caraway seed

• 1 cup (4 oz.) shredded provolone or mozzarella cheese

In a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. In the same skillet cook the onion in reserved drippings until tender. Add spinach; heat through. In a 10’’x6”x2” baking dish or oval 2 quart au gratin dish combine potatoes and dry sauce mix from package. Stir in the boiling water and milk as directed on the package, omitting the margarine or butter. Stir in bacon, spinach-onion mixture, and caraway. Bake, uncovered, in a 400 degree oven for about 35 minutes or until potatoes are tender. Sprinkle with cheese; bake for 2 to 3 minutes more or until melted. Let stand about 5 minutes before serving.