Fresno Potatoes

Fresno Potatoes are a twist on the traditional scalloped or au gratin potatoes.

Potato slices are layered with cheese, bacon, chives, two kinds of peppers, and a creamy sauce while Panko breadcrumbs give the top a tasty crunch. A fabulous change from the usual 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.

In addition to those recipes I want to try her bread machine naan, lemon blueberry muffins , and cottage pie with leeks.

The Fresno potatoes would be fabulous with buttermilk herb chicken or quick and crispy pork cutlets and yellow squash and onion sauté .

Fresno Potatoes

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Micha @ Cookin' Mimi


  • 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
  • Salt
  • Pepped


  1. Peel the potatoes if desired
  2. 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.
  3. Drain and cool completely
  4. Cook the bacon and set aside.
  5. The bacon and potatoes could be cooked the night before and stored in the fridge.
  6. Preheat oven to 350 degree
  7. Whisk together the flour, sour cream, milk, and salt and pepper
  8. Butter or spray a 2 quart round baking dish
  9. Slice half of the potatoes and place in the dish
  10. Season lightly with salt and pepper
  11. Layer half of the chives, jalapeño, bell pepper and bacon over the potatoes
  12. Pour half of the sour cream and milk mixture over the potatoes and spread
  13. Top with cheese
  14. Repeat the layers
  15. Top with breadcrumbs and drizzle with butter
  16. Bake for 20 to 30 minutes or until golden brown and bubbling.
  17. Let rest for 10 minutes before serving.

This post may be linked to these fabulous blogs as well as  Weekend Potluck

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  1. Mmmm. Wow, I’d almost say you could serve this as its own fabulous main dish if you wanted to.

  2. I’ve never heard of these potatoes, but reading the ingredients, I know I would love them!! They sound like a great comfort dish!

  3. Like loaded baked potatoes on steroids – hello! Yummmmm. Great selection. I’m happy to be joining SRC this month. Hope you’ll stop by and see my post.

  4. Oh, yum – those sound great!

  5. Can you tell me the measurement of the potatoes? I’m not sure of the sizes and types you used. Thanks

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