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Homemade Cheesy Potato Casserole
Course
Main
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Author
Pam - For the Love of Cooking / Original by Simply Scratch
Ingredients
4
large russet potatoes
peeled
3
tbsp
butter
½
cup
sweet yellow onion
diced small
2
cloves
garlic
minced
3
tbsp
all-Purpose flour
1
cup
chicken broth
1
cup
whole milk
1
cup
sour cream
3
green onions
sliced
1½
cups
Colby Jack cheese
shredded
Sea salt and freshly cracked pepper
to taste
Instructions
Peel the russet potatoes.
Slice them into planks, then strips, and dice them into bite-sized cubes.
Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
Remove and drain the potatoes in a colander then side aside to let them cool.
Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
Melt the butter over medium heat then add the diced onions.
Cook for a few minutes, stirring occasionally until softened.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Sprinkle in the flour and stir, cooking for 2-3 minutes.
Very slowly, pour in the cup of broth and cup of whole milk, while whisking.
Continue to stir until thickened, about 6-8 minutes.
Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions.
Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
Pour into the prepared baking dish.
Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden.
Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.