Instructions: Preheat the oven to 350 degrees. Use the butter to grease a 7-by-11 inch baking pan.

Use a small knife to peel the skin off the cooled potatoes and slice thinly.

Arrange half the sliced potatoes in the buttered pan. Cover potatoes evenly with the dried fruit. Top fruit layer with remaining potato slices. Mix eggs, milk, salt and pepper in a bowl and pour over potatoes. Cover the potatoes with foil and place it in a larger baking pan (such as a 13-by-9 inch pan) and carefully pour 1/2 inch of boiling water into the larger pan to create a water bath. Bake 40 minutes. Using potholders, carefully uncover pan and bake another 15 minutes or until a knife inserted in the center comes out clean. Have an adult remove both pans from the oven. Cut into 6 bars and wrap individually with plastic wrap. Store in refrigerator. Variations: Top potatoes with 1/4 cup toasted, sliced almonds, or add 1/2 cup diced lean ham or crumbled bacon to the dried fruit mixture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.