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Cheesy Potato Casserole
Course:
Side Dish
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
servings
Calories:
472
cal
Author:
Ashley Fehr
This Cheesy Potato Casserole is made with fresh potatoes and a creamy, tangy homemade cheese sauce -- no hashbrowns or cream soups here!
Print Recipe
US Customary
-
Metric
Ingredients
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)
Instructions
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 9x9" 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.
Video
Nutrition
Serving:
203
grams
|
Calories:
472
cal
|
Carbohydrates:
27
g
|
Protein:
19
g
|
Fat:
32
g
|
Saturated Fat:
20
g
|
Cholesterol:
96
mg
|
Sodium:
789
mg
|
Potassium:
654
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1021
IU
|
Vitamin C:
23
mg
|
Calcium:
521
mg
|
Iron:
2
mg