Homemade Cheesy Potatoes are the perfect comfort food for any occasion. This dish combines tender potatoes with a creamy, flavorful cheese sauce that will have everyone asking for seconds. They’re simple to prepare, making them ideal for busy weeknights or as a side dish during gatherings with friends and family.
Recipe Information
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 340
Protein: 10g
Carbohydrates: 37g
Fat: 18g
Fiber: 3g
Sugar: 2g
Sodium: 480mg
Why Make Homemade Cheesy Potatoes
Homemade Cheesy Potatoes are not only delicious but also versatile. You can easily customize this dish with your favorite cheeses or add different spices to suit your taste. Packed with flavor and creamy goodness, these cheesy potatoes can elevate any meal and are great for feeding a crowd. Plus, they allow you to use fresh ingredients, making them a healthier choice compared to store-bought alternatives.
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 to cover the potatoes by a couple of inches. Cover the pot, bring it to a boil, and cook until the potatoes are just tender. This should take about 8-10 minutes; you want them to still have a little resistance when you pierce them with a fork since they’ll finish cooking in the oven. Once partially cooked, drain the potatoes in a colander and let them cool slightly.
Preheat your oven to 350℉ (or 180℃). Grease a 2-quart casserole dish with a little butter or olive oil spray.
In a 10-inch skillet, melt the remaining butter. Add the diced onion along with a pinch of salt and cook until soft and translucent. Stir in the green onions and minced garlic, cooking for another minute.
Sprinkle the flour over the mixture, stirring it into the butter, and cook for 2 minutes. Reduce the heat to medium-low and gradually pour in the low-sodium chicken broth and whole milk while stirring continuously. Keep stirring until the mixture thickens and becomes creamy, which should only take a few minutes. Remove from heat.
Next, add the cold sour cream, 1 teaspoon kosher salt, and freshly ground black pepper. Stir in 2/3 of the sharp cheddar cheese until incorporated. (Alternatively, you can add all the cheese for a cheesier dish and reserve none for topping.)
Transfer the slightly cooled, drained potatoes into a large mixing bowl, and add the sour cream mixture. Stir gently until combined. Transfer the cheesy potato mixture into the prepared baking dish, spreading it evenly. Top with the remaining sharp cheddar cheese.
Bake in the preheated oven for 40 to 50 minutes or until the dish is hot and golden brown in spots. Allow it to cool for 10 minutes before serving. For an optional finish, sprinkle with minced parsley.
How to Serve Homemade Cheesy Potatoes
These Homemade Cheesy Potatoes are fantastic on their own but can be served alongside roasted meats or a fresh salad for a complete meal. They pair beautifully with grilled chicken or steak, and you can elevate your dish by serving it with a dollop of sour cream or a side of tangy barbecue sauce.
How to Store Homemade Cheesy Potatoes
If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, simply place them in the oven at 350℉ until heated through, or microwave in individual portions. You can also freeze these cheesy potatoes for up to a month; just ensure they are properly sealed to avoid freezer burn.
Expert Tips for Cooking Homemade Cheesy Potatoes
- For an extra creamy texture, use heavy cream instead of whole milk.
- Experiment with different cheeses like Monterey Jack or Gouda for a unique twist.
- Ensure potatoes are cooled a bit after boiling to prevent them from becoming mushy during baking.
Delicious Variations of Homemade Cheesy Potatoes
- Add some heat by incorporating jalapeños or chipotle peppers for a spicy version.
- For a herby flavor, mix in fresh rosemary, thyme, or parsley.
- Go vegetarian by using vegetable broth instead of chicken broth and adding roasted bell peppers or mushrooms.
Conclusion
Give Homemade Cheesy Potatoes a try for a dish that’s sure to please everyone at your table. With their creamy texture, bold flavors, and ease of preparation, they’re a delightful addition to any meal. Enjoy the comforting, cheesy goodness today!
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 with water to cover the potatoes by a couple of inches. Bring to a boil and cook until just tender, about 8-10 minutes. Drain and cool slightly.
- Preheat your oven to 350℉ (180℃). Grease a 2-quart casserole dish with butter or olive oil spray.
- In a skillet, melt the remaining butter. Add diced onion with a pinch of salt and cook until soft. Stir in green onions and garlic, cooking for another minute.
- Sprinkle flour over the mixture, stirring in, and cook for 2 minutes. Slowly pour in chicken broth and milk while stirring until thickened and creamy. Remove from heat.
- Stir in sour cream, salt, pepper, and 2/3 of the cheddar cheese (or all for a cheesier dish).
- In a large bowl, combine slightly cooled potatoes with the sour cream mixture. Transfer to the prepared baking dish and top with remaining cheese.
Baking
- Bake in the preheated oven for 40 to 50 minutes until hot and golden brown. Cool for 10 minutes before serving.
- Optional: Sprinkle with minced parsley before serving.
