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.
The name of these potatoes had me searching the internet to find a reason for Fresno, but I came up with nothing. Oh well, the only thing that matters is how delicious these Fresno Potatoes are.
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:
- Boil potatoes just until tender, but not cooked all the way through, about 15-25 minutes. Drain potatoes and cool slightly.
- Peel potatoes and cut into 1/4 inch thick slices.
- Preheat oven to 350º F. Grease a 9x13 baking dish with cooking spray.
- In a medium bowl combine the milk, sour cream and flour. Season to taste with black pepper.
- 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.
- Sprinkle the top with panko and drizzle with melted butter.
- Bake uncovered for 30 minutes or until golden brown.
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.
