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
6 slices crisp bacon,
6 green onions, thinly
1 cup milk
1½ cups sour cream
2 cups shredded cheddar
Salt and seasoned pepper,
¼ cup Panko crumbs
5 tablespoons butter,
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
In a greased 9” x 13” baking
dish, layer half of the potato slices.
Top with half the bacon
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
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!