Pennsylvania Dutch Potato Bake

• 6 slices bacon
• 1 (10 3/4 ounce) can condensed chicken broth, undiluted
• 2 tablespoons all-purpose flour
• 1/4 cup vinegar
• 2 tablespoons brown sugar
• 2 tablespoons pimiento, diced
• 1/4 cup green onion, diagonally sliced
• 1/2 teaspoon celery salt
• 1/4 teaspoon hot pepper sauce
• 6 cups potatoes, sliced and cooked

1. In skillet, cook bacon until crisp; remove bacon from skillet.
2. Pour off all but 1/4 cup drippings.
3. Gradually blend broth into flour until smooth; slowly stir into drippings.
4. Add remaining ingredients except potatoes.
5. Cook, stirring until thickened.
6. In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth mixture over potatoes.
7. Cover; bake at 400u0b0F for 30 minutes or until hot.
8. Garnish with bacon.

bacon, condensed chicken broth, flour, vinegar, brown sugar, pimiento, green onion, celery salt, hot pepper, potatoes

Taken from www.food.com/recipe/pennsylvania-dutch-potato-bake-40866 (may not work)