Thursday, January 8, 2015
This is comfort food at its finest. Potatoes nestled in a creamy, cheesy sauce, complemented by two kinds of onions. I served this with steak, but it would be great with any kind of pork, especially ham. Or chicken. Or as the main dish.
Another bonus: this can be made ahead - just remove from the fridge while you preheat the oven to help it come partially to room temperature.
Baby, it's cold outside, (only 1 degree here today!) so cuddle up with some cheesy potatoes!
Find more great ideas at Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy.
3 pounds russet potatoes, peeled
3 Tbsp. butter
1/2 cup onion, diced small
1 clove garlic, minced
2-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup milk
1 cup sour cream
4 green onions, sliced
3/4 tsp. salt
1/2 tsp. pepper
1 cup grated sharp cheddar cheese
Roughly peel the potatoes, then dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool.
In a large skillet 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 2-3 minutes. While stirring, pour in the broth and milk. Continue to stir until thick, about 5-8 minutes. Remove the pan from the heat and stir in the sour cream.
In a large bowl, combine the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and cheese. Stir to combine and pour into a greased 9x13 baking dish.
Bake at 350 degree for 1 hour or until bubbly and lightly golden. Let cool for 10 minutes before serving.
Recipe Source: Adapted from Simply Scratch
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