Laura Lawrence- Northern Michigan Homesteader
Why buy a bag of those diced potatoes that certainly are not fresh and guess what it has added ingredients that are not neccesary. Plus this recipe does not use a "cream of" soup! A great way to use up those Homesteading Items.
Ingredients
5-8 Large Potatoes
1 Onion Diced
1 Cup Green/Red Peppers Diced
2 Garlic Cloves Chopped
3 Tbsp Lard (butter/oil)
2 Tsps Salt
1 Tsp Pepper
4 Tablespoons Butter
1 Cup Milk
½ Cup Greek Yogurt
2 Cups Cheddar Cheese (divided by half)
Directions
- Dice up potatoes and boil in water until just becoming fork tender (and drain)
- In the meantime make the sauce- saute onions, garlic, and peppers in Lard
- Sprinkle in spices
- Next add butter, milk, and yogurt. Next add in the cheese until melted
- Add in the cooked potatoes and mix
- Cover with cheese and place in a preheated oven at 350 degress F and bake for approx. 30minutes.
- Optional: Broil for 5 minutes to get the cheese on top to turn brown and crispy!
Options: You can use Greek Yogurt or sour cream. Any cheese will do here, I tend to use Cheddar for everything. You can also broil for 5 minutes after the initial bake time to crisp up the cheese that’s on top. My favorite way is to make the sauce in a cast iron pan, then put the potatoes in there and bake directly in there. Less pans and mess. Plus cast iron is just the way to go!
RESOURCES:
Learn How to Make Cheese Here!
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