Ingredients
- 3 pounds russet potatoes, peeled and diced into bite-size pieces
- 4 tablespoons unsalted butter, plus 1 tablespoon for the baking dish
- 1 medium yellow onion, diced
- 3 green onions, sliced
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup sour cream
- 2 to 2 1/2 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
Instructions
Step 1: Prepare the potatoes
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5-6 minutes until almost tender but still firm. Drain well and set aside.[1]
Step 2: Make the cheese sauce
In a medium skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook until softened and beginning to brown, about 3-4 minutes.[2]
Step 3: Build the sauce
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk until combined. Pour in the milk and cook over medium heat, stirring frequently, until the mixture thickens—about 5 minutes.[1][2]
Step 4: Add dairy and cheese
Remove the pan from heat. Stir in the sour cream until incorporated. Add 2/3 of the shredded cheddar cheese and stir until smooth.[1]
Step 5: Combine
Transfer the slightly cooled potatoes into a large mixing bowl. Pour the cheese sauce over them and gently stir until evenly combined. Mix in the sliced green onions.[1]
Step 6: Assemble and bake
Butter a 9x13 inch baking dish. Transfer the cheesy potato mixture into the dish and spread evenly. Top with the remaining 1/3 of the cheddar cheese. Bake on the middle rack of a preheated 375°F oven for 40-50 minutes until hot and golden brown in spots.[1]
Step 7: Rest and serve
Let cool for 10 minutes before serving. The cheese will be perfectly melted and stretchy as shown in your image.[1]
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