Candace Karu

Potatoes Danforth

Small Plates & AppetizersCandace KaruComment

Prep Time:
15 Min

Cook Time:
45 Min

8 Servings


  • 4 oz diced pancetta or 5 strips thick cut bacon
  • 1 medium onion – diced
  • 1 32. oz bag frozen shredded potatoes – thawed
  • 2 cups Cabot Seriously Sharp Cheddar – shredded
  • 1/2 cup sour cream
  • 1 1/2 cup milk
  • 3 eggs
  • 1 tbls dried mustard
  • Salt and pepper to taste

For Horseradish Garlic Sour Cream

  • 1 large head garlic
  • 1 tbl olive oil
  • 2 tbls horseradish from a jar
  • 8 oz sour cream


  1. Preheat oven to 350º.
  2. Cook pancetta or bacon until crisp and drain.
  3. Remove all but 1 tablespoon of of pancetta or bacon grease and cook diced onion until translucent.
  4. Grease a 9 x 13 baking dish and spread half the shredded potatoes.
  5. Spread diced pancetta or crumbled bacon and diced onions evenly over potatoes.
  6. Spread one cup of cheese over this mixture.
  7. Add remaining potatoes.
  8. Mix eggs, sour cream, mustard, salt, pepper, and milk thoroughly and pour over the potato mixture.
  9. Top with remaining shredded cheese and bake for 30 – 45 minutes or until golden brown.
  10. Serve with Horseradish Sour Cream. (Recipe below.)


  1. Preheat oven or toaster oven to 350º.
  2. Cut the top off the garlic head, exposing all cloves.
  3. Place on a square of aluminum foil and drizzle with olive oil.
  4. Wrap the garlic head in the foil and roast for about an hour.
  5. Remove from oven and let cool.
  6. Squeeze the soft, roasted cloves into a mixing bowl and mash with a fork.
  7. Add sour cream and horseradish and mix all ingredients thoroughly.
  8. Serve with Potatoes Danforth.