Looking for homemade cheesy potatoes? Want recipe that doesn’t call for a can of condensed soup? This is it! No frozen bags of hash browns, zero cans of condensed soup... just a delicious from-scratch cheesy potato recipe.
Course Side Dishes
Keyword cheese, colby, green onions, holiday, holiday recipes, homemade cream of chicken soup, potatoes, side dish
Prep Time 35mins
Cook Time 40mins
Total Time 1hr15mins
Author Laurie McNamara
3poundsrusset potatoesroughly peeled and diced into large bite-size pieces
4tablespoonsunsalted butterdivided plus 1 tablespoon for the baking dish
1/2cupdiced yellow onion
1/4cupunbleached all-purpose flour
1/2cuplow-sodium chicken broth
1teaspoonkosher saltplus more to taste
1/2teaspoonfreshly ground black pepper
8ounces sharp cheddargrated
Grease a 8x11 casserole dish with a little butter or olive oil spray.
Add the cubed potatoes into a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool slightly.
In a 10-inch skillet add the remaining 4 tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.
Sprinkle in the flour and stir, cooking for 1-2 minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5 minutes.
Remove the pan from the heat and stir in the sour cream.
In a large bowl add in the cooled potatoes, sour cream mixture, green onions, 1 teaspoon salt, 1/2 teaspoon pepper and all of the grated cheese. Stir to combine and pour in the prepared pan.
Bake in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.
Be sure to use sharp or extra sharp. The sharp flavor will cut through the creaminess of these potatoes, giving it that cheesy flavor.