Simply Scratch Homemade Cheesy Potatoes. April 1. 6, 2. 01. Laurie Mc. Namara. Looking for homemade cheesy potatoes? Want recipe that doesn’t call for a can of condensed soup? This is it! Healthy, delicious and from scratch! It’s funny how things change.

As a kid I couldn’t wait to book- it down the stairs in my purple house coat to find my Easter basket and hunt for hidden dyed eggs with my sisters. Now I look forward to the cheesy potatoes. Okay so that’s half true. I still enjoy dying eggs with my daughter’s and seeing them hunt for them and their baskets. But the adult in me is always excited about the food.

· Looking for a homemade cheesy potatoes recipe that doesn't call for a can of condensed soup? This is it! Healthy, delicious and from scratch!

1. Whip up a batch of easy-to-prep, crowd-pleasing cheesy potatoes with our favorite recipes from Food Network chefs.
2. Cheesy Potatoes Recipe. From Simply Potatoes. A very popular cheesy potatoes casserole. One bowl and one pan is all you need.

You didn’t see that coming, did ya? On my mom’s side of the family cheesy potatoes were strictly for consumption on Easter. I never understood why that was. Obviously they’re deliciously perfect with ham and baked beans… but why not have them on a random day of the week or something. They’re too good to tie down to one day a year. Anyhoo, whoever was in charge of bringing the cheesy potatoes that year it was a known requirement to make a double batch. A triple batch if my firefighter brother- in- law Jeff was wasn’t working because these are his favorite.

Watch our Cheesy Potatoes video to learn about this delicious dish. Cheesy Potatoes start with hash browns & sour cream & end with a cracker-crumb topping.

You’d think with that much cheesy casserole goodness there were sure to be leftovers right? Never. So one year I decided to venture out and make homemade cheesy potatoes from scratch. Crazy? Yes. Delicious? Oh yeah! It isn’t as easy as opening a few bags of hash brown potatoes and mixing them with cream of chicken or mushroom soup. But in my opinion… it’s a million times better and truly not all that time consuming.

Unless you decide to double or triple it. Peeling 6 to 9 pounds of potatoes… oy. It can be done though, believe me. The ingredient list is pretty simple stuff.

Potatoes, onions, garlic, broth milk, flour, s & p butter and sour cream. One thing I’m missing is green onions. DOH! I swear I think I was all hyped up on the fact I was having cheesy potatoes on a Monday that I forgot’em. Start by filling a large pot 2/3 of the way full with cold water. Roughly peel 3 pounds of russet potatoes. I like to leave some of the skin on… to really drive the “hey look these are from scratch” appearance.

With a sharp knife, slice the potato in to planks. Then slice them into sticks, two planks at a time. Then dice them into half- inch cubes.

Throw the cubed potatoes into the pot with water. Cover and cook for 8 minutes. Once the timer *dings* remove the pot off of the burner and pour the potatoes into colander that is set into a sink. Not pictured is the huge mess from the over boil.

Ugh! Every. Single. Time. Meanwhile; chop up a yellow onion until you have a half cup. Smash, peel and mince up one clove of garlic. Slice up three to four green onions. These add a bright flavor and a much needed pop of green. And grate up some sharp Colby cheese. Cheddar works fine in this too.

Cheddar works fine in pretty much anything {especially pie crust} but I like to use a local Michigan sharp Colby in these potatoes… but you could definitely switch it up use what you like as long as you keep the cheese sharp. The flavor of sharp will cut through the creaminess of these potatoes. In a 1. 0- inch skillet melt three tablespoons of butter. And add in the diced yellow onion. Once soft add in the minced clove of garlic and cook for a minute or two. Sprinkle the 2- 1/2 tablespoons of all purpose flour over top. Stir until the flour is absorbed and cook for 2- 3 minutes, stirring often.

Pour in a 1/2 cup of both chicken broth and whole milk. Stir, stir, stir. Turn up the heat to medium and jussssst keeeeep stirrrrring. Once the mixture is creamy and thick, remove it from the burner.

Add in a cup of cold sour cream……and stir until combined. The cold sour cream will bring the broth/onion mixtures temperature down so when you add it to the bowl it won’t instantly melt the cheese.

Throw the cooled, drained potatoes into a large bowl. Add in the sour cream mixture and the green onions. Season this mess with 3/4 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper. Throw in the {packed} cup of grated cheese…And toss.

Really I could just sit on the couch with this and a spoon… no one would know. Buuuuuut I decided to go on and grease an 8×1. Throw the potato mixture in the dish…Spread it evenly and bake in a preheated 3. I rotate it half way to ensure even cooking and browning. It’s done when bubbling hot and smelling awesome.

Let the homemade cheesy potatoes cool for at least 1. So there we were… eating dinner and I look around at everyone’s plate. The mounds of cheesy potato goodness piled high on all our plates was laughable. My husband looks at me and says “these are the best homemade cheesy potatoes I’ve ever had.” It was a verbal dozen roses like when he does the dishes or makes me a cup of coffee. It had been a few years since I’ve made them and they were just as I remember. Awesome. Enjoy! Oh and PS… those crispy edges are all MINE. I love these homemade cheesy potatoes and I hope you do too!

Enjoy! My cookbook Simply Scratch : 1. Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! No frozen bags of hash browns, zero cans of condensed soup.. Yield: 6- 8 servings. Prep Time: 3. 5 minutes.

Cook Time: 3. 0- 4. Porchetta. Total Time: 1 hour 1. Meal Planner For Weight Loss.

Ingredients: 3 pounds russet potatoes, peeled. Colby cheese. Directions: Grease a 8x. 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 1. 0- inch skillet add the remaining 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 3. 50 degree oven for 1 hour or until bubbly and lightly golden. Let cool for 2. 0- 2.

Enjoy! Note: if using low- sodium chicken broth, it may be a good idea to mix the "sauce ingredients" and then taste- test, and then adding more salt as needed.[this post contains affiliate links.].

Cheesy Potatoes Recipe Simply Potatoes. FAQs. Can I freeze Simply Potatoes® products? How long can I store them in my refrigerator after I open them? I opened the package prior to the “Use By” date, but the product seems spoiled. Is the package recyclable? My local store does not carry a certain Simply Potatoes® product. Where can I find it?

What gives your mashed potatoes their creamy, homemade taste? What is the difference between a Red and a Russet Potato? Sometimes the Red Wedges skins are brown. Why? What allergens are found in your product? Why doesn’t the Hash Browns nutrition label include values for after the product has been prepared? What are the hard- to- pronounce ingredients and why are they there? Are your products gluten free?

Sometimes I see brown specks in my Simply Potatoes® mashed potatoes, what are they? Can certain recipes be baked in the oven? If so, which ones? Can I eat Simply Potatoes® products raw? Does your ingredient list spell out every type of seasoning used? Are your products Kosher?