Homemade Cheesy Potato Casserole
These cheesy potatoes are a favorite comfort food that I have been enjoying often over the years. I normally eat them as a side dish for dinner but they are also amazing served at breakfast too. These cheesy potatoes are usually made with frozen hash browns and canned soup, but when I saw this recipe on Simply Scratch for homemade cheesy potatoes, I had to make them. This recipe took a little more time to make than the other version, but it is so worth the extra effort! This homemade version is so delicious – they were creamy, cheesy, and decadent. My daughter especially loved these potatoes and had 4 servings!!! My son, husband. and I also thought they were amazing and they paired nicely with the sticky oven-roasted apple cider barbecue chicken and the house salad I served them with.
How to Make a Homemade Cheesy Potato Casserole
Peel the russet potatoes. Slice them into planks, then strips, and dice them into bite-sized cubes. Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes in a colander then side aside to let them cool.
Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
Melt the butter over medium heat then add the diced onions. Cook for a few minutes, stirring occasionally until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.
Sprinkle in the flour and stir, cooking for 2-3 minutes. Very slowly, pour in the cup of broth and cup of whole milk, while whisking. Continue to stir until thickened, about 6-8 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions. Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
Pour into the prepared baking dish. Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden. Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.
Ingredients
- 4 large russet potatoes peeled
- 3 tbsp butter
- ½ cup sweet yellow onion diced small
- 2 cloves garlic minced
- 3 tbsp all-Purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 cup sour cream
- 3 green onions sliced
- 1½ cups Colby Jack cheese shredded
- Sea salt and freshly cracked pepper to taste
Instructions
- Peel the russet potatoes.
- Slice them into planks, then strips, and dice them into bite-sized cubes.
- Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
- Remove and drain the potatoes in a colander then side aside to let them cool.
- Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter or cooking spray.
- Melt the butter over medium heat then add the diced onions.
- Cook for a few minutes, stirring occasionally until softened.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Sprinkle in the flour and stir, cooking for 2-3 minutes.
- Very slowly, pour in the cup of broth and cup of whole milk, while whisking.
- Continue to stir until thickened, about 6-8 minutes.
- Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
- Add the cooked and drained potatoes to the saucepan with the thickened gravy along with sour cream, Colby cheese, and green onions.
- Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
- Pour into the prepared baking dish.
- Place into the oven and bake in the oven for 1 hour or until bubbly and lightly golden.
- Remove from the oven and let cool for about 15-20 minutes before serving. Enjoy.
Looks delicious and cheese and potatoes are two of my favorite food groups.
Yummy! Thanks for sharing, will be making this when I need to prepare breakfast for extra people the day after Thanksgiving.
Potato and cheese are a dream team. This is one beautiful and delicious casserole.
I made this on Christmas Day to take to a friend’s house for dinner. Her main dish was ham. It was absolutely delicious. We all loved it. I ALSO WANTED YOU TO KNOW THAT I JUST GOT TWO MALE KITTENS THAT ARE BROTHERS ABOUT A MONTH AGO AND THEY LAY WITH EACH OTHER JUST LIKE THIS. ONLY DIFFERENCE IS OUR BIG ONE IS ORANGE, BUT THE SMALLER ONE IS BLACK AND WHITE.
I made this on Christmas Day to take to a friend’s house for dinner. Her main dish was ham. It was absolutely delicious. We all loved it.
Potatoes? Cheese? Casserole? I’m in! This looks great — and so comforting. Thanks!
Absolutely delightful ♥
Fabulous comfort food. Have to make your recipe with my next roast.
creamy, cheesy, and perfect for a crowd! or two very hungry people. 🙂
Look delicious Pam !!
Look really tempting Pam 🙂 🙂
Hey, Pam, I love your blog and I am concerned that you haven’t posted in some time. I hope all is well with you and yours!
Thank you so much! My web designer has fixed the problem and you should now be seeing my most current post. I’ve been on vacation and will be back to posting tonight! Thanks for being such a loyal reader. Cheers!!!
I also check your blog daily and am concerned about no new postings in awhile. Hope you and your family are OK.
You are so sweet to check in! My web designer has fixed the problem and you should now be seeing my most current post. I’ve been on vacation and will be back to posting tonight! Thanks for being such a loyal reader. Cheers!!!
I surprised my wife with this tonight. I paired it with smoked pork chops on the grill. The potatoes turned out perfect. Thanks.
This looks perfect! One questions: do you think I can make and assemble the casserole the day before I bake it? Thanks!
Pat, I think that would work just fine but I’ve never tried it myself. Please let me know how it turns out.
~Pam
Loved this! I was looking for a cheesy potato recipe to go with my Easter ham that was from scratch – not made with frozen potatoes and canned soup. This was perfect and totally worth the extra effort! I added a little extra cheese, maybe 1/3 c, and some extra milk once it was in the casserole dish because it looked a little dry (glad I did). My husband said it looked professional! Thank you!!
I used extra sharp cheddar instead of Colby. Sprinkled extra cheese on top. Great recipe. Delicious.
Repeats nicely. Highly recommend.
Lorraine,
I bet the sharp cheddar was delicious! I’m so glad you like the recipe.
-Pam