Homemade Cheesy Potatoes
Creamy, cheesy, and packed with flavor, this dish is a versatile side that complements any meal.
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.
Notes
These cheesy potatoes can be customized with vegetables or different cheese blends. Store leftovers in an airtight container for up to three days, or freeze for longer storage.