Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
So here’s the deal — potatoes are always welcome. It doesn’t matter the meal or the occasion, there’s always a place for potatoes. How many foods can you say that about? Not many!
Of course, when paired with cheese they’re probably even more welcome and that’s just what this casserole does — pairs those delightful little tubers with a cheesy, creamy, savory sauce and uses the magic of the oven to make them as bubbly and comforting as can be.
This is an ideal side dish for potlucks and company because it’s so crowd-pleasing. It’s homey and unfussy but it still has layers of nice flavor and that’s because it’s not just potatoes and cheese, it’s a whole lot of other stuff too. Like onions and garlic that you soften in a skillet first before you stir in some flour that will later thicken the sauce. That sauce is largely made up of chicken broth so it’s not too creamy but there’s half and half to keep the creamy balance.
Once that’s thick, you remove it from the heat and stir in the sour cream and then mix that creamy goodness with the potatoes, some sharp cheddar, and green onion and then it’s time to bake. It’ll be bubbly and golden, with bite-sized cubes of tender potato surrounded by creamy cheddar. Heaven in a baking dish, more or less.
Cheesy Potato Casserole
Watch How It's Made
Video unavailable — your ad blocker may be preventing it from loading.
Ingredients
- 3 lbs russet potatoes, peeled and diced
- 1/4 cup (1/2 stick) 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
Preparation
- 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 30 seconds more.
- Stir in flour and cook 1-2 minutes. Pour in chicken broth and half and half, stirring constantly, then continue cooking, stirring frequently, until thickened, about 5 minutes. Stir in flour and cook 1-2 minutes. Pour in chicken broth and half and half, stirring constantly, then continue cooking, stirring frequently, until thickened, about 5 minutes.
- Remove from heat and stir in sour cream.
- Mix together potatoes, sour cream mixture, green onions, grated cheese, and then season with salt and pepper.
- Transfer to prepared pan and bake until bubbly and golden, 40-50 minutes. Let cool 10 minutes before serving. Enjoy!
Recipe adapted from Simply Scratch.