Fresno Potatoes

Three years ago I posted my Easter dinner menu.  One of the things on the menu was Fresno Potatoes.  I never got around to posting this recipe because I forgot to take pictures – not because it wasn’t a good recipe.

Recently, several of you have emailed me after reading that old post asking about the Fresno Potatoes.  So instead of just emailing the recipe out I figured I’d post it here  on the blog. Fresno Potatoes was on our Easter menu again this year!  Now I have photos for the blog too!!

It starts with a layer of Yukon Gold potatoes, sour cream and milk, cheddar cheese, green onions and bacon.

Fresno Potatotes

Then you add a second layer of the same thing and top it off with some crushed croutons and melted butter.  Now it is ready for the oven.

Fresno Potatotes

For those of you who know me, you know I don’t eat most potatoes but my family love potatoes, especially my Idaho raised husband.  This recipe was given to me by my neighbor Shari and everyone loves them.  It is a variation of scalloped potatoes and a nice change from “funeral” potatoes.

I have no idea why they are called Fresno Potatoes – maybe the recipe originally came from Fresno?!?!

Here it is – hot out of the oven.

Fresno Potatotes

Fresno Potatoes

Ingredients

  • 4-6 medium sized Yukon Gold or new potatoes
  • 6-8 slices bacon, crisply fried and crumbled
  • 6 green onions, thinly sliced
  • 1 C milk
  • 1 1/2 C sour cream
  • 2 C shredded cheddar cheese
  • salt and pepper to taste
  • 1/2 C seasoned croutons, slightly crushed
  • 6 Tbsp melted butter

Instructions

  • Boil potatoes, until just tender, about 20 minutes
  • Drain, cool, peel and cut into 1/4" thick slices
  • Arrange in greased, shallow 9 x 13 dish, layer half of potato slices, top with half the bacon and onions
  • Stir milk into sour cream and spread half the mixture over the potato layer and then sprinkle with half the cheese
  • Season with salt and pepper
  • Repeat layers
  • Sprinkle croutons over top and drizzle butter over all
  • Bake uncovered at 350 for 30 minutes

Comments

  1. Mary Kathryn says

    I was going to comment on one of your last posts about you been flattered of the compliment a photographer gave you. I wanted to let you know that your pictures are usually what inspires me the most but having a post without pictures I am still willing to try because you usually never fail me and I was wanting a potato dish and feared I wouldn’t be able to get one from you. ;)

  2. says

    Sounds like a great addition for Easter dinner. Your pictures are always fabulous but I think we can manage without them for one post!
    I’m also going to try the poppyseed dressing on the previous post-love that!

  3. says

    I’m just home from the store and purchasing all the “funeral potato” ingredients and now reading this. Hummm, bacon. I might just have to detour and try this. Thanks for all your good sharing. Wishing you a blessed Easter.

  4. kelly says

    wow,this doesn’t have any “cream of…soup” in it! that is good for us gluten free eaters! i would have to delete the croutons but could find something crunchy for the top. thanks for posting!

    • pat brennan says

      What happened to the 2TB of flour from the previous recipe? It’s fine with me to delete the flour.
      Trying this on Sunday with london broil and fresh string beans sounds delicious!

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