Monday, September 15, 2014

Homemade Potato Casserole

Homemade Potato Casserole
I love potatoes. I love casseroles. I love making things from scratch. This recipe combines all those things!

I feel like this casserole is that dish that everyone's aunt brings to family functions and everyone loves and gobbles up immediately. It's just like that-but sans all those preservatives. No one will know the difference, except that it tastes like way better (no offense all you aunties out there!)
Homemade Potato Casserole
I don't know if I've really said it but I need to let you all know something: my decision to move to Ohio was like....one of the best decisions I've ever made. Being home has been unbelievably amazing. I love getting to spend time with family, I love the area, I just really really love my life right now. Michael's happy. I'm happy. Everything is wonderful. And that's pretty darn awesome.
Homemade Potato Casserole
My point is that I would totally bring this to something with my family.

Allow me to describe to you what sort of taste journey you would go on if you made this casserole: soft, delicious, potatoes are cooked with onions and garlic and chicken broth for flavor. They also have some sour cream added, for that tangy/baked potato kind of spin. And of course...there is cheese. Always cheese.

Homemade Potato Casserole

Adapted slightly from Simply Scratch

Homemade Potato Casserole
Makes 6-8 servings.
Ingredients:
  • 3 lbs. Russet potatoes, scrubbed
  • 3 tbsp. butter
  • 1/2 cup diced yellow onion
  • 1 clove garlic, minced
  • 2 and 1/2 tbsp. all purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup 2%-whole milk
  • 1 cup sour cream
  • 3 green onions or a big bunch of chives, chopped up small
  • salt and pepper, to taste
  • 1 cup grated cheddar or colby cheese
Preparation:
  • Roughly peel the potatoes-leave some skin on if desired. Slice into planks, then strips, then 1/2" cubes. 
  • Add potatoes to a pot, cover with cold water, and bring to a boil. Cook for 8 minutes. Drain and allow to cool.
  • Butter an 8"x11" (or close to that size) pan and preheat oven to 350F degrees.
  • Add 3 tbsp. butter to a 10 in. skillet over medium low heat. Melt butter and add the onions. Cook until softened and add the garlic. Cook for 1 minute.
  • Add in flour and stir constantly for 2-3 minutes, then add in the broth and milk. Continue stirring until thickened, about 5 minutes or so.
  • Remove from heat and stir in cold sour cream.
  • In a large bowl combine the cooled potatoes, the sour cream mixture, onions/chives, salt, pepper, and cheese. Pour into the prepared pan.
  • Bake for 1 hour, until bubbly and golden. Cool 20-25 minutes before serving.
Homemade Potato Casserole
Hm perhaps I should make this for Michael's work get together in a couple weeks....hmmmm

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