Fresno Potatoes are a twist on the traditional scalloped or au gratin potatoes.
I have made many fabulous recipes in the almost four years I have been in the Secret Recipe Club but I think this is my favorite. I love potatoes just about any way you can make them but there seems to be something extra delicious about these Fresno potatoes.
Tender potatoes, crisp and smoky bacon, a slight heat from the jalapeño, and a creamy sauce create a perfect special occasion side dish. If you plan ahead and cook the potatoes and the bacon the night before it can come together quickly enough for a regular meal too.
Let me tell you about the blogger I got the recipe from. Sarah from Sarah’s Kitchen lives in Texas but is originally from Kent in England.
I have a couple other recipes from her blog I’ll be sharing in the next month or two because I couldn’t decide which one to make for reveal day.
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
- 10 -12 small or 4 medium red potatoes
- 6 slices bacon cooked and diced
- 2 Tablespoons dried or 1/4 cup fresh minced chives
- 1 jalapeño seeded and diced
- 1 cup chopped green or red bell pepper
- 2 cups shredded sharp cheddar cheese
- 2 Tablespoons flour
- 1 1/2 cups sour cream
- 1 cup milk
- 1/3 cup Panko breadcrumbs
- 4 Tablespoons melted butter
- Peel the potatoes if desired
- Place in a pot of salted water and cook for about 15 minutes or until the potatoes are almost done. You want them tender but not soft enough to smash.
- Drain and cool completely
- Cook the bacon and set aside.
- The bacon and potatoes could be cooked the night before and stored in the fridge.
- Preheat oven to 350 degree
- Whisk together the flour, sour cream, milk, and salt and pepper
- Butter or spray a 2 quart round baking dish
- Slice half of the potatoes and place in the dish
- Season lightly with salt and pepper
- Layer half of the chives, jalapeño, bell pepper and bacon over the potatoes
- Pour half of the sour cream and milk mixture over the potatoes and spread
- Top with cheese
- Repeat the layers
- Top with breadcrumbs and drizzle with butter
- Bake for 20 to 30 minutes or until golden brown and bubbling.
- Let rest for 10 minutes before serving.
This post may be linked to these fabulous blogs as well as Weekend Potluck