- Red bliss potatoes 3 pounds
- Butter 3 tbsp • 717 kcal
- Sized White Onion 1 medium, chopped
- Garlic 4 cloves, chopped
- Flour 2 tbsp
- Chicken broth 1/2 cup
- Milk 1/2 cup • 49 kcal
- Sour cream 3/4 cup
- Salt 1 tsp • 1 kcal
- Pepper 1 tsp
- Cheddar Cheese 1 cup
These delicious potatoes are perfect for just about any occasion and anytime of the year. While this recipe is for hot cheesy potatoes, feel free to finish the recipe before placing them in the oven for a cold cheesy potato salad! We use red bliss potatoes in this recipe as they have a thin skin that can be left on the potatoes, saving the work of peeling. However, russet potatoes will work great as well as long as they are cleaned and peeled! Cheddar cheese is also the go to for its color and flavor but a provolone or Colby cheese would be delicious with this recipe too.
Bring a large pot of water to boil then chop the potatoes into small cubes and add to the boiling water. Cook for about 15 minutes, strain and set aside.
In a medium sized saucepan, sauté the onions and garlic in the butter until they begin to brown. Add the flour to the saucepan and whisk.
Add the chicken broth and milk to the saucepan and whisk together until the mixture thickens.
Add the sour cream, salt, pepper and cheddar cheese and whisk.
Remove the pan from the heat and toss the potatoes in the cheese sauce mixture.
Pour the potatoes into a large pie pan or a 9×13 glass baking dish. Bake at 350 ̊F for 30 minutes or until the cheese is bubbling. Serve hot and enjoy!
- Skip the sour cream if you are looking for a healthier version of this recipe
- If you would like these potatoes to be vegetarian, replace the chicken broth with vegetable broth.