Ingredients
Scale
- 3 pounds russet potatoes, roughly peeled and diced into large bite-size pieces
- 4 tablespoons unsalted butter, divided (plus 1 tablespoon for greasing)
- 1/2 cup diced yellow onion
- 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
- 3 green onions, sliced
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar, grated
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×11 casserole dish.
- Boil the diced potatoes in cold water until tender, about 10-15 minutes, then drain.
- Melt butter in a skillet, sauté onion until softened, and add minced garlic.
- Stir in flour and cook, then gradually add chicken broth and milk, stirring until thickened.
- Combine cooked potatoes with the creamy mixture and green onions, season, and stir in cheddar.
- Spread the mixture in the baking dish and bake for 40-50 minutes until golden.
Notes
Avoid overcooking the potatoes to maintain their texture.
Experiment with different cheese types for unique flavors.
Let the dish cool slightly before serving for better shape.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 720
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 3
- Protein: 6
- Cholesterol: 40