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Panguitch Potatoes Recipe
Panguitch Potatoes Recipe photo by Taste of Home

Panguitch Potatoes Recipe

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When my husband was in charge of our large pioneer celebration a few years ago, he decided to multiply our family favorite for a crowd. The dish is easy to fix and has become a standby for the event. Here is the original recipe, cheesy and comforting.
TOTAL TIME: Prep: 1 hour Bake: 35 min.
MAKES:15 servings
TOTAL TIME: Prep: 1 hour Bake: 35 min.
MAKES: 15 servings

Ingredients

  • 4 pounds medium potatoes, peeled
  • 2-3/4 cups (11 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 2/3 cup buttermilk
  • 2 tablespoons plus 1-1/2 teaspoons dried minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 178 calories, 8 g fat (6 g saturated fat), 32 mg cholesterol, 218 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or just until tender. Drain; cool slightly. Grate potatoes.
  2. In a large bowl, combine the remaining ingredients; add potatoes. Stir to combine. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Refrigerate leftovers. Yield: 15 servings.
Originally published as Panguitch Potatoes in Reminisce December/January 2011, p43

Nutritional Facts

3/4 cup equals 178 calories, 8 g fat (6 g saturated fat), 32 mg cholesterol, 218 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g protein.

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