Pennsylvania Dutch Potato Bake - cooking recipe

Ingredients

6 slices bacon
1 (10 oz.) can chicken broth
2 Tbsp. flour
1/4 c. vinegar
2 Tbsp. brown sugar
2 Tbsp. diced pimiento
1/4 c. green onions, sliced diagonally
1/2 tsp. celery salt
1/2 tsp. hot pepper sauce or to taste
6 c. cooled, sliced potatoes

Preparation

In skillet, cook bacon until crisp; remove.
Pour off all but 1/4 cup drippings.
Gradually blend broth into flour until smooth; slowly stir into drippings.
Add remaining ingredients except potatoes.
Cook, stirring, until thickened.
In 1 1/2-quart shallow baking dish (10 x 6 x 2-inch), arrange potatoes; pour broth mixture over potatoes.
Cover and bake at 400\u00b0 for 30 minutes.
Garnish with bacon.