Coast Guard Potatoes

Yield: Serves 8

Coast Guard Potatoes


  • 3 lb. (1.5 kg) potatoes, peeled and cut into small cubes
  • 1 small onion, chopped
  • 3 T. butter
  • 3 T. flour
  • 1 C. milk
  • 1 tsp. bouillon granules or one small cube
  • 2 C. (400 g) sour cream or whole-milk yogurt
  • 2 C. (250 g) grated cheese (cheddar, Provolone, Gouda, etc.)
  • 4 T. butter
  • 2 C. (20 g) cornflake crumbs or bread crumbs
  • Garlic salt


  1. Place peeled, diced potatoes in a large saucepan with the chopped onion and cover with water; add about 2 tsp. salt. Boil just until tender. They are going to bake for 45 minutes so don't over-cook them. Drain potatoes and place in a large, greased casserole dish.
  2. You may use the same pan to make your cream sauce”or if you're in a hurry, use a separate pan while the potatoes cook. Melt the butter; add the flour and stir until it forms a smooth paste. Stir in the milk and bouillon and stir constantly until it comes to a boil. Add the sour cream or yogurt. Pour over the potatoes; stir slightly to mix.
  3. Sprinkle grated cheese over potatoes.
  4. You may rinse out your pan and use the same saucepan to make the topping: melt the butter; add cornflakes or breadcrumbs, stirring until well coated with butter. Add a couple shakes garlic salt and stir again. Sprinkle over cheese layer.
  5. Bake uncovered at 350° F (180° C) for 45 minutes.

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