Weather: 30 degrees, a little snow melting every day
What I’m listening to: How Deep the Father’s Love for Us, Bethany Dillon & Matt Hammitt
I was intrigued with this recipe the moment I laid eyes on it. First, it looked absolutely mouth-watering. Second, it is called Fresno Potatoes. I’ve lived in Central California twice and I’d never eaten or heard of Fresno Potatoes. How could this be? I just had to try it as soon as possible.
Cheesy potatoes are an Easter favorite and I love that this recipe is a little different – not quite a scalloped potato, not quite a casserole either, but something right in between. Oh, and there’s bacon. Can’t forget the bacon goodness. If you’re looking for a new take on cheesy potatoes for your Easter spread, try this one.
4-6 medium sized Yukon Gold potatoes (I wouldn't recommend Russets for this)
6 slices bacon, cooked crisp and crumbled
6 green onions, thinly sliced
1-1/2c sour cream
2c shredded cheddar cheese
salt and pepper to taste
1/4c Panko crumbs
5T butter, melted
Boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes. Drain, cool, peel, and cut into 1/4 inch thick slices.
Preheat oven to 350.
In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacon and onions.
Whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers.
Sprinkle Panko over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot.
This is on my Easter menu. I'm figuring out how much can be done today to reduce prep time tomorrow after church. I'm thinking just boiling the potatoes, grating the cheese and slicing onions. Do you think the potatoes will still peel well if they are cold?
@NoNoNannette Yes, you absolutely can do that. You may want to save the Panko to put on last minute so it doesn't get soggy, otherwise it should be great. You might need an extra 5-10 minutes cooking time after it has been chilled, so keep an eye on that and make sure it's hot and melty in the center. Hope this helps! Enjoy!
Hi Northern Cottage, I've actually been following you on Pinterest for a while. :) Love your pins. :) Thank you very much for including me in Better Homes and Gardens Blogger Recipes We Love! (http://pinterest.com/bhg/blogger-recipes-we-love/ ) I am honored.
Thank you for your question. You layer half the potatoes in the bottom of the pan, top with bacon and onions. In a bowl, whisk milk into sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers.
Same with me! We absolutely love love love the taste, but they were not pretty to look at! I want to serve to company, but the look was a real turn-off. Did I do something wrong? Also, I did not use green onion and substituted a sliced sweet onion and cooked it in the bacon fat-truly spectacular! Now if I can just figure out why it looked curdled this recipe will truly be one of my favorite potato dishes! Thanks so much for any help anyone can give!
You can find Panko crumbs near the regular breadcrumbs at the grocery store. It's a Japanese crumb that makes food delightfully crispy. I love it. You can substitute regular breadcrumbs or crushed croutons for the Panko. Enjoy. :)
The idea behind leaving the potatoes whole with the peel on it to prevent them from getting water-logged. Also you really only want to par-boil them and allow them to finish cooking in the oven, so that they don't turn to mush, but maintain some shape and texture. Hope this helps.
Blessings of Easter to all of you.
I peeled them cold, the skin rubbed off with little effort. They sliced up nicely. I have no doubt they will be a hit, and a nice variation from the usual scalloped potatoes.
Btw, I also tried the eggs in the oven, I am amazed. So easy. I made deviled eggs for today's dinner. Awesome idea, thanks!