Potatoes Lorraine

4 slices bacon, cooked crisp & drained
2 eggs, beaten
1/4 c. unseasoned bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2 med. potatoes (about 2/3 lb.), unpeeled & grated
1 c. chopped onion
1 c. shredded Swiss cheese (about 4 oz.)

Crumble bacon; set aside. In a large bowl, combine eggs, bread crumbs, salt and pepper. Mix thoroughly. Stir in potatoes and onion. Pour into buttered, shallow 3-cup baking dish, or 2 individual 1 1/2-cup baking dishes. Top with bacon and cheese. Dust with paprika. Bake in a 350° oven until lightly browned, 30 minutes. Makes 2 main-dish servings.

Betty Krabbenhoft