Easy cheesy potatoes are a tasty side dish for weeknight or holiday dinners! This cheesy potato casserole is always popular!
INGREDIENTS
– 1/2 cup Morton's Kosher salt *see note– 3 lbs. Yukon Gold potatoes, chopped into 1/2 inch cube– 1/4 cup salted butter– 2/3 cup chicken broth– 1/3 cup milk, whole or 2%– 3 Tablespoons flour– 1/2 teaspoon garlic powder– 1/2 teaspoon onion powder– 1 cup full fat sour cream– 3 cups sharp cheddar cheese, divided– Salt and pepper, to taste– 3 green onions, chopped
INSTRUCTIONS
Grease a 9 x 13-inch baking dish and preheat oven to 375 degrees.
Step 1
Put the potatoes in a big pot of cold water with 1/2 cup Kosher salt. Drain and transfer the mixture to the baking dish after boiling for 7-10 minutes until fork soft.
Step 2
Chicken broth and butter in a medium sauce pan should boil. Mix milk, flour, garlic powder, and onion powder in a measuring cup.
Step 3
Add the milk mixture to the boiling broth and whisk continually until thickened and coats the back of a spoon. Season with salt and pepper to taste and lower heat.
Step 4
Mix sour cream and 1 1/2 cups cheddar until melted. Pour the sauce and most of the green onions over the potatoes.
Step 5
Add remaining 1 1/2 cups cheese. Bake 20 minutes until cheese is browned and mixture is bubbling. Sprinkle leftover green onions on top before serving.