REUBEN POTATO CASSEROLE

6 large potatoes
6 to 10 slices bacon
1 medium to large onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 lb. package sauerkraut, strained, rinsed and squeezed
1 (8 oz.) creamy Russian dressing (Marie's preferred) or 1/4c. Kraft Russian Dressing
3/4 c. Hellman's Mayonnaise
4 to 6 slices sandwich size Swiss cheese

Cook potatoes in boiling, salted water, just until tender. Drain, peel and cut into 1/4" thick slices. Fry bacon until crisp. Drain on paper toweling and crumble. Sauté onion in bacon drippings - just until tender - about three minutes. Combine potatoes, salt, pepper and Russian dressing. Layer half of this mixture in a shallow (6 cup) baking dish (7"x l 1 "). Next combine sauerkraut and onions (with drippings). Place half this mixture over potatoes. Top with one-half the crumbled bacon. Repeat layers and place cheese slices on top. (Either whole slices or in lattice pattern). Bake at 350°, until heated through (20 to 25 minutes). If you refrigerate before cooking, cover with tinfoil and bake about one hour - placing cheese on top for last 5 to 10 minutes (just until cheese melts).
(Serves six to eight).
July, 1984, Menu Minder