Ingredients:
3 pounds (9 potatoes) russet potatoes, roughly
peeled and diced into large bite-size pieces *
(note: 1 pound = 3 medium)
(note: 1 pound = 3 medium)
4 tablespoons unsalted
butter
1/2 cup diced yellow onion
1 clove garlic, minced (note:
1 clove garlic = 1/8 tsp. garlic powder or to taste)
1/4 cup unbleached
all-purpose flour
1/2 cup low sodium chicken
broth
1/2 cup whole milk
1 cup sour cream
3 green onion tops, sliced
1 teaspoon kosher salt
1/2 teaspoon freshly
ground black pepper
2 cups grated Colby or
cheddar cheese
(optional: paprika to sprinkle on top)
Directions:
1. Grease a 9 x 13 casserole dish with a little butter or
no-stick spray.
2. Add the cubed potatoes to a large pot of cold water,
bring to a boil and cook until just tender yet still firm when pierced by a
fork. Remove and drain the potatoes into a colander set into a sink. Let the
potatoes cool slightly.
3. In a 10-inch skillet add 4 tablespoons of butter. Over
medium-low melt the butter and then add in the diced onions. Cook until just
softened and add in the minced garlic. Cook for one minute.
4. Sprinkle in the flour and stir, cooking for 1-2
minutes. Continue stirring, while pouring in the 1/2 cup of broth and 1/2 cup
of whole milk. Continue to stir until thick, about 5 minutes.
5. Remove the pan from the heat and stir in the sour
cream.
6. In a large bowl add in the cooled potatoes, sour cream
mixture, green onion tops, 1 teaspoon salt, 1/2 teaspoon pepper and all of the
grated cheese. Stir to combine and pour in the prepared pan.
7. Bake uncovered in a 350 degree oven for 40 to 50
minutes or until bubbly and golden. Let cool for 10 minutes before serving.
* Note: I boiled my potatoes with the skins on
first, let them cool a bit and then peeled and diced them; worked fine so
either way would be OK
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