3 lbs. potatoes
1/2 lb. diced bacon
3/4 c. chopped onions
1 T. flour
2 t. salt
1-1/4 T. sugar
1/4 t. ground pepper
1/2 c. water
1/2 c. cider vinegar
1-1/2 t. celery seed
Cook potatoes unpeeled. Cool, peel, and thinly slice. Fry bacon; add onions to 6 T. of the bacon fat. Cook one minute; add flour, salt, sugar, and pepper. Stir in water and vinegar. Cook for ten minutes.
Put layer of potatoes in casserole; sprinkle with 1/3 of celery seed and bacon; pour over 1/3 of sauce. Alternate layers, making three layers in all. Keep warm until served. Serves six to eight.