Homemade Cheesy Potatoes are the ultimate comfort food that everyone will love. Creamy, cheesy, and packed with flavor, this dish is not only simple to make but also a versatile side that complements any meal. Whether you’re hosting a family gathering or looking for a quick dinner option, Homemade Cheesy Potatoes will become a beloved staple in your kitchen.
Recipe Information
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 9g
Carbohydrates: 37g
Fat: 19g
Fiber: 3g
Sugar: 1g
Sodium: 450mg
Why Make Homemade Cheesy Potatoes
Homemade Cheesy Potatoes are a fantastic way to indulge in a comforting, hearty dish without too much fuss. Potatoes are a great source of carbohydrates, and by using low-sodium chicken broth and minimal salt, you can keep this dish healthier without sacrificing flavor. Moreover, you can easily customize Homemade Cheesy Potatoes with your favorite add-ins like vegetables or different cheese blends, making it a perfect choice for any occasion.
How to Make Homemade Cheesy Potatoes Step by Step
Ingredients
- 3 pounds russet potatoes (roughly peeled and diced into bite-size pieces)
- 4 tablespoons unsalted butter (plus 1 tablespoon for the baking dish)
- 1 medium yellow onion (diced)
- 3 green onions (sliced)
- 1 clove garlic (minced)
- 1/4 cup unbleached all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1 cup sour cream
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese (freshly grated)
Directions
Start by adding the diced potatoes to a pot and filling it with water, covering the potatoes by a couple of inches. Cover the pot, bring to a boil, and cook until the potatoes are just tender. They should still have a little resistance when pierced with a fork. This usually takes about 8-10 minutes, depending on the size of your potato pieces.
Once partially cooked, remove the pot from the burner and drain the potatoes in a colander placed in the sink. Allow them to cool slightly. Next, preheat your oven to 350°F (or 180°C) and grease a 2-quart casserole dish with a little butter or olive oil spray.
In a 10-inch skillet, melt the remaining butter, then add the diced onion with a pinch of salt. Cook until the onion is soft and translucent. After this, add the green onions and minced garlic, stirring continuously for one minute. Next, sprinkle the flour over the mixture, stirring it into the butter while cooking for 2 minutes. Reduce the heat to medium-low, pour in both the low-sodium chicken broth and the whole milk, and stir continuously until the mixture becomes creamy and thick, which should only take a few minutes. Remove the pan from the burner.
Add in the cold sour cream, 1 teaspoon of kosher salt, and a generous amount of freshly ground black pepper. Finally, mix in 2/3 of the cheddar cheese until well incorporated. If you prefer, you can add all the cheese at this stage and skip topping it with more later.
Transfer the slightly cooled potatoes to a large mixing bowl. Add the creamy sour cream mixture and gently stir until well combined. Pour the cheesy potato mixture into the prepared baking dish, spreading it evenly and topping it with the remaining sharp cheddar.
Bake on the middle rack of your preheated oven for 40 to 50 minutes, until hot and golden brown in spots. Let the dish cool for 10 minutes, and if desired, finish with a sprinkle of minced parsley.
How to Serve Homemade Cheesy Potatoes
These delicious Homemade Cheesy Potatoes make a perfect side dish for grilled meats or roasted chicken. Pair them with a fresh green salad for a complete meal, or serve alongside your favorite sauces for added richness. They also make an excellent addition to any holiday table, providing comfort and joy to all who partake.
How to Store Homemade Cheesy Potatoes
To store leftover Homemade Cheesy Potatoes, let them cool completely, then transfer them to an airtight container and refrigerate. They will last in the fridge for up to three days. To reheat, place individual portions in the microwave or warm them in the oven until heated through. For long-term storage, consider freezing the dish in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking Homemade Cheesy Potatoes
- Use freshly grated cheese for the best flavor and meltability.
- Experiment with different cheeses like Monterey Jack or Gruyere for unique flavors.
- Add cooked bacon or ham for an extra savory twist.
- For a bit of spice, mix in diced jalapeños or your favorite hot sauce.
- To reduce prep time, use pre-diced frozen potatoes.
Delicious Variations of Homemade Cheesy Potatoes
- For a spicy kick, add sliced jalapeños or diced green chilies into the mixture.
- If you’re feeling adventurous, incorporate fresh herbs like rosemary or thyme for an herbed twist.
- For a citrusy variation, grate in some lemon zest and mix in a splash of lemon juice for brightness.
Conclusion
Homemade Cheesy Potatoes are a delightful dish that marries cheese and potatoes in a way that warms the soul. With ease and incredible flavor, it’s a recipe you’ll find yourself returning to again and again. Get ready to indulge and enjoy the comfort of homemade goodness!
Homemade Cheesy Potatoes
Ingredients
Main Ingredients
- 3 pounds russet potatoes, roughly peeled and diced into bite-size pieces
- 4 tablespoons unsalted butter, plus 1 tablespoon for the baking dish
- 1 medium yellow onion, diced
- 3 green onions, sliced
- 1 clove garlic, minced
- 1/4 cup unbleached all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1 cup sour cream
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, freshly grated
Instructions
Preparation
- Add the diced potatoes to a pot and fill it with water, covering the potatoes by a couple of inches. Cover the pot, bring to a boil, and cook until the potatoes are just tender, about 8-10 minutes.
- Remove the pot from the burner, drain the potatoes in a colander, and allow them to cool slightly. Preheat your oven to 350°F (or 180°C) and grease a 2-quart casserole dish.
- In a 10-inch skillet, melt the remaining butter, then add the diced onion with a pinch of salt. Cook until soft and translucent.
- Add the green onions and minced garlic, stirring continuously for one minute. Sprinkle the flour over the mixture and cook for 2 minutes.
- Reduce heat to medium-low, pour in the chicken broth and whole milk, and stir continuously until creamy and thick. Remove from the heat.
- Stir in the cold sour cream, 1 teaspoon of salt, and freshly ground black pepper. Mix in 2/3 of the cheddar cheese until well incorporated.
- Transfer the slightly cooled potatoes to a large mixing bowl, add the creamy mixture, and gently stir until well combined.
- Pour the cheesy potato mixture into the prepared baking dish, spreading it evenly and topping with the remaining cheddar.
Baking
- Bake on the middle rack for 40 to 50 minutes until hot and golden brown in spots. Let cool for 10 minutes before serving.
- If desired, finish with a sprinkle of minced parsley.
