Ingredients

The following ingredients have 7 Servings
  • 3 pounds russet potatoes (roughly peeled and diced into large bite-size pieces)
  • 4 tablespoons unsalted butter (divided plus 1 tablespoon for the baking dish)
  • 1/2 cup diced yellow onion
  • 1 clove garlic (minced)
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 cup sour cream
  • 3 green onions (sliced)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces sharp cheddar (grated)

Instruction

  • Grease a 8x11 casserole dish with a little butter or olive oil spray.
  • Add the cubed potatoes into a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool slightly.
  • In a 10-inch skillet add the remaining 4 tablespoons of butter. Over medium-low melt the butter and then add in the diced onions. Cook until just softened and add in the minced garlic. Cook for one minute.
  • Sprinkle in the flour and stir, cooking for 1-2 minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5 minutes.
  • Remove the pan from the heat and stir in the sour cream.
  • In a large bowl add in the cooled potatoes, sour cream mixture, green onions, 1 teaspoon salt, 1/2 teaspoon pepper and all of the grated cheese. Stir to combine and pour in the prepared pan.
  • Bake in a 350 degree oven for 40 to 50 minutes or until bubbly and golden. Let cool for 10 minutes before serving.