Tuesday, October 28, 2014

Fresno Potatoes

Fresno Potatoes: Savory Sweet and Satisfying

These potatoes are a great combination of scalloped potatoes and a potato casserole. Perfect for a special occasion or an everyday meal you want to make a little special.

Fresno Potatoes

Ingredients:

  • 3 pounds Yukon gold potatoes
  • 9 slices turkey bacon
  • 9 green onions, thinly sliced
  • 1 1/2 cups milk
  • 2 1/4 cups light sour cream
  • 3 tablespoons all purpose flour
  • 3 cups shredded cheddar cheese
  • black pepper
  • 1/4 cup panko bread crumbs
  • 5 tablespoons unsalted butter, melted

Directions:

  1. Boil potatoes just until tender, but not cooked all the way through, about 15-25 minutes. Drain potatoes and cool slightly.
  2. Peel potatoes and cut into 1/4 inch thick slices.
  3. Preheat oven to 350º F. Grease a 9x13 baking dish with cooking spray.
  4. In a medium bowl combine the milk, sour cream and flour. Season to taste with black pepper.
  5. In prepared baking dish lay a third of the potato slices down. Top with a third of the bacon, onions and sour cream mixture. Sprinkle with a third of the cheese. Repeat the layers two more times.
  6. Sprinkle the top with panko and drizzle with melted butter.
  7. Bake uncovered for 30 minutes or until golden brown.
Enjoy!!!

Serves: 10
Calories: 356
Total Fat: 20.3g
   Saturated: 11.7g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.2g
   Trans: 0g
Cholesterol: 69.4mg
Sodium: 351.8mg
Potassium: 472.2mg
Total Carbs: 28.3g
   Dietary Fiber: 1.8g
   Sugars: 5.7g
Protein: 15.3g
Vitamin A: 19.4%
Vitamin C: 40.3%
Calcium: 32.6%
Iron: 5.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Alaska From Scratch.

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