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Homemade Cheesy Potato Casserole
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5 from 6 votes

Homemade Cheesy Potato Casserole

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking / Original by Simply Scratch


  • 4 large russet potatoes peeled
  • 3 tbsp butter
  • 1/2 cup sweet yellow onion diced small
  • 2 clove garlic minced
  • tbsp all-Purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup whole milk
  • 1 cup sour cream
  • 3 green onions sliced
  • 1 cup Colby Jack cheese shredded
  • Sea salt and freshly cracked pepper to taste


  • Peel the russet potatoes.
  • Slice them into planks, then strips and dice 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 half cup of broth and half 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 the 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.