She doesn’t seem to know why the name, and I checked a few other sites, who did not credit her with the dish, but just posted it, without any explanation either.
So I’m callin’ it “Potato Casserole I Discovered”. No reason t credit Fresno is there?
Anyway, it’s a great little potato casserole that’s easy and full of flavors and I think works with so many meats that it’s what I can call versatile.
Boiling the potatoes ahead of time until 3/4 done, really helps make sure they are done when you pull them out of the oven. Other “scalloped” type dishes often run the risk of not getting done on time. This one is pretty much fool-proof.
Apparently a lot like it for Easter. So do try.
- 4-6 medium Yukon Gold potatoes (or a red would be fine I think too)
- 6 slices of bacon, cut into 1 inch pieces and fried crisp.
- 6 scallions, thinly sliced
- 1 c milk
- 1 1/2 c sour cream
- 2 tbsp flour
- 2 c cheddar cheese, shredded
- salt and pepper to taste
- 1/4 c Panko crumbs or homemade bread crumbs, toasted
- 5 tbsp butter, melted
- Boil sliced potatoes in salted water until just tender, but still not quite done.
- Preheat oven to 350°.
- In a greased 9 x 13 baking dish, layer half the potatoes slices, top with half the bacon and onions.
- Whisk together the milk and sour cream and flour. Season the first layer with salt and pepper.
- Pour half the liquid mixture over the layer, and sprinkle with half the cheese.
- Repeat the layer.
- Sprinkle the bread crumbs on top and drizzle the butter over all.
- Bake for 30 minutes or until golden and bubbly on top.
NOTES: Vary the cheese as you wish. If you want a bit of heat, mince up a jalapeño and sprinkle that on each layer.