Fresno Potatoes

These potatoes from Rags to Riches were Randal's other side dish choice for his birthday weekend. I have to say that he made some excellent choices because these potatoes are so good. We both really loved them and I ended eating more of these than anything else.  We added to the recipe slightly by adding in some jalapenos and diced red bell peppers but that was just to make it even more perfect for Randal.

 

4 medium sized yukon gold potatoes

6 slices bacon, diced and cooked

6 spring onions, thinly sliced

1/2 jalapeno, diced

1/2 red bell pepper, diced

1 cup milk

1 1/2 cups sour cream

2 tbsp flour

2 cups shredded cheddar cheese

1/4 cup panko

5 tbsp butter, melted

salt and pepper

 

Peel potatoes but leave them whole, boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes. Drain, cool and cut into 1/4 inch thick slices.

 

Preheat oven to 350.

 

In a greased deep pie dish, layer half of potato slices, then top with half the bacon, spring onions, jalapeno and red pepper.

 

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.