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!)

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.

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

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.

Hm perhaps I should make this for Michael's work get together in a couple weeks....hmmmm