Homemade Cheesy Potatoes
Creamy and flavorful, Homemade Cheesy Potatoes are the perfect comfort food for any occasion, ideal for busy weeknights or gatherings.
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.
Notes
You can customize the recipe with different cheeses, spices, or vegetables. For leftovers, store in an airtight container in the fridge for up to three days, or freeze for up to a month.