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Dam
Homemade Cheesy Potatoes (*no canned soup in this recipe*)
January 14, 2016
Uncategorized
Edit
Servings
6-8
Cook Time
1hr 15min
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
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:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
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:
Servings
6-8
Cook Time
1hr 15min
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!