With the exception of our weirdo 3-year-old, this family loves cheesy potatoes. (Bug hates all potatoes except french fries…strange.) So, when I saw this Fresno Potatoes recipe from Alaska from Scratch on ZipList, I made it right away. I’m so glad I did. This recipe is awesome. The major change I made is the “bacon,” for which I swapped in my new favorite, Bacony Quinoa.

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Fresno Potatoes {vegetarian, whole food}

Yield: 9 x 13 casserole

Fresno Potatoes {vegetarian, whole food}

Ingredients

4-6 medium sized Yukon Gold potatoes
1 1/2 cups bacony quinoa
6 green onions, thinly sliced
1 cup milk
1-1/2 cup yogurt or sour cream
2 Tablespoons flour
2 cups shredded cheddar cheese
salt and pepper to taste
1/4 cup breadcrumbs
5 Tablespoons butter, melted

Instructions

Bake or boil potatoes, until just tender but not cooked all the way through. Cool and cut into 1/4 inch thick slices.

Preheat oven to 350.

In a greased 9 x 13 dish, layer half of potato slices, then top with half the bacony quinoa and onions.

Whisk milk into yogurt or sour cream and flour until smooth. Season with salt and pepper. Spread half the mixture over the potato layer and then sprinkle with half the cheese. Season with salt and pepper. Repeat layers.

Sprinkle breadcrumbs over top and drizzle butter over all. Bake uncovered for 30 minutes until golden and bubbly. Serve hot.

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http://veggieconverter.com/2012/07/fresno-potatoes-vegetarian-whole-food.html

 Adapted from Fresno Potatoes, Alaska from Scratch

Recipe Source: VeggieConverter.com

The Results

Wowza. Fantastic. Even Bug ate a few bites of this one before realizing it was full of potatoes. Lol.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked, Bake with Bizzy, Hearth and Soul Hop, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.