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
- 1c milk
- 1-1/2c sour cream
- 2T flour
- 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.