These cheesy potatoes are a longtime favorite comfort food. I usually serve them as a side at dinner, but they also make a delicious breakfast dish. Many recipes use frozen hash browns and canned soup, but this homemade version builds the sauce from scratch for a richer, creamier result. It takes a bit more time, but the payoff is worth it—creamy, cheesy, and indulgent. My family loved it; my daughter went back for multiple servings. I served these with roasted barbecue chicken and a simple house salad for a satisfying meal.
How to Make a Homemade Cheesy Potato Casserole
Begin by peeling four large russet potatoes. Cut them into planks, then into strips, and finally dice them into bite-sized cubes. Place the cubed potatoes in a pot of water, bring to a boil, and cook for about 8 minutes until slightly tender. Drain in a colander and set aside to cool while you prepare the sauce.
Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with butter or nonstick spray.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 1/2 cup diced sweet yellow onion and cook for a few minutes, stirring occasionally, until softened. Add 2 minced garlic cloves and cook, stirring, for about 1 minute.
Sprinkle in 3 tablespoons of all-purpose flour and stir for 2–3 minutes to cook the raw flour taste. Very slowly whisk in 1 cup chicken broth and 1 cup whole milk, pouring a little at a time to avoid lumps. Continue stirring until the mixture thickens, about 6–8 minutes. Season with sea salt and freshly cracked black pepper to taste, then remove the pan from heat.
Add the cooked, drained potatoes to the saucepan with the thickened sauce. Stir in 1 cup sour cream, 1½ cups shredded Colby Jack cheese, and 3 sliced green onions until everything is well combined. Taste and adjust seasoning with salt and pepper if needed.
Transfer the mixture to the prepared baking dish and spread it evenly. Bake for about 1 hour, or until the casserole is bubbly and lightly golden on top. Remove from the oven and let it rest for 15–20 minutes before serving to allow the sauce to set. Enjoy warm.
Homemade Cheesy Potato Casserole
10 minutes
1 hour 10 minutes
1 hour 20 minutes
Ingredients
- 4 large russet potatoes, peeled
- 3 tbsp butter
- 1/2 cup sweet yellow onion, diced small
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 cup sour cream
- 3 green onions, sliced
- 1 1/2 cups Colby Jack cheese, shredded
- Sea salt and freshly cracked pepper, to taste
Instructions
- Peel and dice the russet potatoes into bite-sized cubes.
- Place the cubed potatoes in a pot of water, bring to a boil, and cook for 8 minutes. Drain and set aside to cool.
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking dish.
- Melt butter in a saucepan over medium heat. Add diced onion and cook until softened, then stir in minced garlic and cook 1 minute.
- Add the flour and cook 2–3 minutes, stirring. Gradually whisk in chicken broth and milk until thickened, about 6–8 minutes. Season with salt and pepper and remove from heat.
- Stir the cooked potatoes into the sauce with sour cream, shredded cheese, and sliced green onions. Adjust seasoning to taste.
- Pour the mixture into the prepared baking dish and bake for about 1 hour, until bubbly and lightly golden.
- Allow the casserole to rest 15–20 minutes before serving.