Homemade Cheesy Potatoes

Looking for a from-scratch Homemade Cheesy Potatoes recipe? Want a recipe that doesn’t call for a can of condensed soup or bagged cheese? 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

Cuisine American

Keyword cheese, colby, green onions, holiday, holiday recipes, homemade cream of chicken soup, potatoes, side dish

Prep Time 35

Cook Time 40

Total Time 1 15

Servings servings

Calories 391

Author Laurie McNamara

Equipment

BIA Cordon Bleu 904858 Porcelain Oval Baking Dish, 15-Inch, White

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

US Customary - Metric

Instructions

Add the diced potatoes to a pot, fill with water, covering the potatoes by a couple of inches. Cover, bring to a boil and cook until the potatoes are just tender. The potatoes should still have a little resistance when you try to pierce them with a fork and will finish cooking in the oven. Once the water starts boiling, it’s about 8-10 minutes – depending on the size of your potatoes of course.
Once partially cooked, remove the pot off of the burner and drain the potatoes into colander that is set into a sink and let them cool a little.
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 butter, add the onion with a pinch of salt and cook until the onion is soft and translucent. Once softened add in the green onions and minced garlic. Stir and cook 1 minute.
Next sprinkle the flour over top, stir it into the butter and cook for 2 minutes. Reduce the heat to medium low and while stirring, pour in both low-sodium chicken broth and the whole milk. Continue to stir until mixture is creamy and thick – this should only take a few minutes. Remove the pan off of the burner.
Next add in the cold sour cream, 1 teaspoon kosher salt and lots of freshly ground black pepper, Lastly, add in 2/3 of the cheddar cheese stir until incorporated.
NOTE: Alternatively you can add all of the cheese and not use any for the topping.
Transfer the slightly cooled, drained potatoes into a large mixing bowl. Add in the sour cream mixture and gently stir until combined. Transfer the creamy, cheesy potato mixture into the prepared baking dish. Spread it evenly and top with the remaining sharp cheddar.
Bake on the middle rack of your preheated oven for 40 to 50 minutes or until hot and golden brown in spots. Let cool 10 minutes, top with a sprinkle of minced parsley if desired.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition