Tuesday, October 16, 2012

Fresno Potatoes

Yield: 1 9x13 inch pan of potatoes, about 8-10 servings Ingredients • 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
Instructions 1. 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. 2. Preheat oven to 350. 3. In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacon and onions. 4. 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. 5. Sprinkle Panko over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot. Adapted from Your Homebased Mom

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