Panguitch Potatoes
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
Ingredients
- 4 pounds medium potatoes, peeled
- 2-3/4 cups shredded cheddar cheese
- 1 cup sour cream
- 2/3 cup buttermilk
- 2 tablespoons plus 1-1/2 teaspoons dried minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
The flavor was good. However, cooking the potatoes prior to shredding was not the way to go! After I boiled them per the recipe instructions and let them cool, I shredded them and they turned to mush. More like mashed potatoes and very starchy, even though they were Yukons. I will make this again, but I will shred the potatoes while they are raw. They will be in the oven long enough to cook since they will be shredded.
These are wonderful.
Here in Utah county at least, we call them funeral potatoes!
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.
May be less work but sure won't taste as good.