Panguitch Potatoes Recipe

3.5 3 4
Panguitch Potatoes Recipe
Panguitch Potatoes Recipe photo by Taste of Home
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Panguitch Potatoes Recipe

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3.5 3 4
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.

Ingredients

  • 4 pounds medium potatoes, peeled
  • 2-3/4 cups 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

Directions

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

Nutritional Facts

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

  • 4 pounds medium potatoes, peeled
  • 2-3/4 cups 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
  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 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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Reviews forPanguitch Potatoes

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MY REVIEW
[email protected] User ID: 6706087 270095
Reviewed Jul. 29, 2017

"MizL, did you actually make these? Or just posted about how "easier" the recipe would be using hash browns? If the latter is the case, you could have commented without taking down the actual rating for this recipe. It's uncool to give a recipe a bad rating if you haven't even made it just because you think it would be too much work. I, on the other hand, HAVE made this recipe as-is and these potatoes are fabulous. Took them to a family gathering and they were one of the first dishes to completely disappear. 5 stars from me."

MY REVIEW
jgfan User ID: 48477 264567
Reviewed Apr. 11, 2017

"May be less work but sure won't taste as good."

MY REVIEW
MizL User ID: 7093378 264405
Reviewed Apr. 6, 2017

"so much EASIER and less work intensive to just use the equivalent of frozen hashbrowns."

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