Potatoes are so versatile ~ you can even make a battery with them! Check it out here...
It was in South America, about 5 thousand years ago, when scientists believe the first potato was cultivated. The Incas learned how to mash and dehydrate them into what they called chunu, which could be stored up to 10 years; guarding against crop failure. The tuber was first introduced to the colonies in the 1600’s by the British governor of the Bahamas, then on to the White House where Thomas Jefferson served the spuds to his guests. From then on, the potato has grown in popularity to become one of the most widely used foods around the world.
I love potatoes, pretty much any variety, prepared any way. When I first came across this recipe, I knew it was a must try ~ potatoes, bacon, onion and cheese. The only puzzling thing about this dish is, why the name Fresno? Do you know?
This would be a great side dish for about any meal; perfect for anything from brunch to a cook out! Try this if you are a potato lover too!
|Panko & melted butter ready|
|To the oven|
4-6 potatoes—I used red potatoes
6 slices crisp bacon, crumbled
6 green onions, thinly sliced
1 cup milk
1½ cups sour cream
2 cups shredded cheddar cheese
Salt and seasoned pepper, to taste
¼ cup Panko crumbs
5 tablespoons butter, melted
Boil potatoes, until just tender but not cooked all the way through, about 25 minutes.
When cool enough to touch, peel and cut into ¼” thick slices.
Preheat oven to 350 degrees.
In a greased 9” x 13” baking dish, layer half of the potato slices.
Top with half the bacon and onions.
Stir milk into the sour cream and season with salt and pepper.
Spread half the mixture over the potato layer and sprinkle with half the cheese.
Season with salt and pepper.
Sprinkle Panko over the top of the potato mixture and drizzle butter over all.
Bake uncovered for 30 minutes until golden brown and bubbly.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!