Cheesy Potato Casserole
Tender russet potatoes are folded into a creamy sour cream and cheddar sauce, then baked with onions and garlic until bubbling and golden.
Ingredients
- 3 lbs russet potatoes, peeled and diced
- 1/4 cup unsalted butter, plus more for greasing dish
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup half and half
- 1 cup sour cream
- 1/4 cup green onion, sliced
- 2 cups sharp cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350°F and grease an 8x11-inch baking dish with butter or nonstick spray. Set aside.
- Place potatoes in a large pot of salted cold water and bring to a boil. Cook until firm but just tender, then drain and set aside to cool slightly.
- In a large skillet over medium-low heat, melt the butter. Add onions and cook until softened, then stir in garlic and cook for 30 seconds more.
- Stir in flour and cook 1-2 minutes. Slowly pour in chicken broth and half and half, stirring constantly. Continue cooking, stirring frequently, until thickened, about 5 minutes.
- Remove from heat and stir in sour cream until smooth.
- Mix together the cooked potatoes, sour cream mixture, green onions, and grated cheddar cheese in a large bowl. Season with salt and pepper to taste.
- Transfer mixture to the prepared baking dish and bake until bubbly and golden, 40-50 minutes.
- Let cool 10 minutes before serving. Enjoy!
Notes
You can add crumbled bacon or cooked sausage for a heartier version. Great for brunch or dinner!
Nutrition
Serving: 1servingsCalories: 350kcalCarbohydrates: 36.5gProtein: 10.8gFat: 17.9gSaturated Fat: 10.5gTrans Fat: 0.1gCholesterol: 48mgSodium: 220mgFiber: 2.7gSugar: 2.8g
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