Fresno Potatoes

Makes 4 servings

Prep: 30 mins

Cook: 30 mins


4-6 medium sized Yukon Gold potatoes (I wouldn't recommend Russets for this)
6 slices bacon, cooked crisp and crumbled
6 green onions, thinly sliced
1c milk
1-1/2c sour cream
2T flour
2c shredded cheddar cheese
salt and pepper to taste
1/4c Panko crumbs
5T butter, melted


  1. Boil potatoes, until just tender but not cooked all the way through, about 20-25 minutes. Drain, cool, peel, and cut into 1/4 inch thick slices.
  2. Preheat oven to 350.
  3. In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacon and onions.
  4. 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.
  5. Sprinkle Panko over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot.