Fresno Potatoes
Try this Fresno Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 2 t flour
- 1 c milk
- 6 green onions thinly sliced
- 2 c shredded cheddar cheese
- 5 t butter melted
- 4-6 medium sized yukon gold potatoes (i wouldn't recommend ru
- 6 slices bacon cooked crisp and crumbled
- 1-1/2 c sour cream
- 1/4 c panko crumbs
- Carbohydrate 169.04363750917 g
- Cholesterol 911.800000020288 mg
- Fat 328.546125006594 g
- Fiber 24.0768756368756 g
- Protein 95.6165625065329 g
- Saturated Fat 206.947428753784 g
- Serving Size 1 1 9x13 inch pan of potatoes, about 8-10 serving (2151g)
- Sodium 2091.11307299782 mg
- Sugar 144.966761872295 g
- Trans Fat 22.2544812507669 g
- Calories 3936 calories
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.
