Cheesy Christmas Potatoes

Cheesy Christmas Potatoes
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Cuisine: Any
Techniques: Bake
Occasions: Christmas
Prep Time: 0 hr 35 min
Cook Time: 0 hr 40 min
Yield: 8 Serving(s)
Main Ingredients: Cheese, Potatoes
Tags: Side Dish


  • 3 pounds Russet Potatoes, peeled
  • 4 tablespoons Butter, divided
  • 1/2 cup Yellow Onion, diced small
  • 1 clove Garlic, minced
  • 2-1/2 tablespoons All-Purpose Flour
  • 1/2 cup Low-Sodium Chicken Broth
  • 1/2 cup Whole Milk
  • 1 cup Sour Cream
  • 3 Green Onions, sliced
  • 3/4 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup grated Sharp Colby Cheese


  • Roughly peel pounds of russet potatoes, leaving a little bit of skin on if desired. Slice the potatoes into planks, then strips and 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 10-inch skillet add three 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.
  • Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in the 1/2 cup of broth and 1/2 cup of whole milk. Continue to stir until thick, about 5-8 minutes.
  • Remove the pan from the heat and stir in the cup of cold sour cream.
  • In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated Colby cheese. Stir to combine and pour in the prepared pan.
  • Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Let cool for 20-25 minutes before serving.
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Michigan and New Jersey produce 66% of all the blueberries in the US, followed by North Carolina, Oregon and Washington.