This Cheesy Potato Casserole is made with fresh potatoes and a creamy, tangy homemade cheese sauce — no hashbrowns or cream soups here!
– 1 ½ lb Little potatoes (cut into 1cm cubes) – ¼ cup unsalted butter – ½ medium onion finely chopped – 1 teaspoon minced garlic – 1 teaspoon Italian seasoning – ½ teaspoon salt – ¼ teaspoon black pepper – 2 tablespoons all purpose flour – 1 ½ cups milk (any kind) – ½ cup sour cream (any kind) – 3 cups shredded cheddar cheese (divided)
Bring a large pot of salted water to a boil. Add potatoes and cook 5-6 minutes, until almost tender. Drain potatoes and place in a lightly greased 9×9" baking dish. Preheat the oven to 375 degrees F.
In a medium skillet, melt butter over medium heat and cook onion until softened and beginning to brown.
Stir in garlic, Italian seasoning, salt and pepper and cook for 1 minute. Add flour and whisk until combined. Add milk and cook over medium heat, stirring frequently, until thickened — about 5 minutes.
Stir in sour cream and 2 cups of cheddar cheese.
Pour sauce over potatoes in baking dish, stirring to combine. Sprinkle with remaining 1 cup cheese and bake until bubbly and golden, about 20 minutes. Remove from the oven and allow to sit for 5-10 minutes before serving.