4 lb. Russet potatoes
1 1/2 c. chopped fresh parsley
1/2 lb. bacon
2 tbsp. cornstarch
3/4 c. rice vinegar
5 c. water
Salt and pepper

Boil potatoes until tender yet firm. Drain and let cool. Peel and slice potatoes very thin. Arrange in layers of potatoes, parsley, salt and pepper in a 2-quart baking dish.

SAUCE:

In a large frying pan, saute diced bacon until brown and crisp. Drain and discard all fat from pan (do not clean pan!). Add 4 1/2 cups water to bacon. Heat water to boiling point. Mix 1/2 cup water with cornstarch and add to frying pan slowly, stirring constantly until a glaze appears. Pour over potatoes. Bake in 350 degree oven for 1/2 hour.