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. —Lucile Proctor, Panguitch, Utah
Featured In: The 99 Most American Recipes Ever
- 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
- 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.
- In a large bowl, combine the remaining ingredients; add potatoes. Stir to combine. Transfer to a greased 13x9-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
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Reviewed Apr. 11, 2017
"May be less work but sure won't taste as good."
Reviewed Apr. 6, 2017
"so much EASIER and less work intensive to just use the equivalent of frozen hashbrowns."