Panguitch Potatoes Recipe

2.5 2 3
Panguitch Potatoes Recipe
Panguitch Potatoes Recipe photo by Taste of Home
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Panguitch Potatoes Recipe

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2.5 2 3
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 (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

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 (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
  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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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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