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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
  • Total Time
    Prep: 1 hour Bake: 35 min.
  • Makes
    15 servings

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

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

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