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| Servings | 6-8 |
| Cook Time | 1hr 15min |
Submitted by: Carrie Morris Lot # 2451
- 3 lbs Russet Potatoes peeled
- 4 tbsp butter divided
- 1/2 c Yellow Onion diced small
- 1 garlic clove minced
- 2 1/2 tbsp All-Purpose Flour
- 1/2 c chicken broth
- 1/2 c whole milk
- 1 c sour cream
- 3 green onions sliced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 c Sharp Cheddar shredded
Servings:
Units:
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Submitted by: Carrie Morris Lot # 2451
Servings:
Units:
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Instructions
- Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
- In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
- While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
- Remove the pan from the heat and stir in the cup of cold sour cream.
- In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!
