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| Servings | 6-8 |
- 3 pounds Russet Potatoes peeled
- 4 Tbs butter divided
- 1/2 cup Yellow Onion diced small
- 1 clove garlic minced
- 2 1/2 Tbs All-Purpose Flour
- 1/2 cup chicken broth
- 1/2 cup whole milk
- cup sour cream
- 3 - green onions sliced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 cup Sharp Cheddar Cheese grated
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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. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
- In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add 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 5-9 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 grated cheese. Stir to combine and put into greased pan.
- Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
