Cheesy Potatoes
Tender potatoes covered in a creamy cheese sauce and baked under golden brown. A great side dish for ham, chicken or pork.
Ingredients
- 8 medium gold potatoes, peeled and cut into 1/2-inch cubes
- 1 small onion, diced (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons salted butter
- 3 tablespoons flour
- 1 14- ounce can of evaporated milk
- 1 cup whole milk
- 1 cup shredded mild cheddar cheese
- 1 cup shredded colby jack cheese
- 1 cup shredded mozzarella cheese
- 2 cups crushed kettle potato chips
Instructions
- Begin by parboiling your potatoes. Put them in a large pot of boiling water and simmer for about 10 minutes. The potatoes will be partially cooked. Drain them thoroughly and place them in a 13x9 inch baking dish that has been sprayed with cooking spray. Add the salt and pepper to the potatoes.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the diced onion and saute for 3-4 minutes. Add the flour and stir to dissolve, making a rue. Cook the rue for two minutes.
- Add the milks and cheeses to the skillet and stir gently to melt the cheese. Continue stirring until the cheese sauce is smooth and cheese is melted.
- Pour the cheese over the parboiled potatoes. Stir to combine. Add crushed chips, crackers crumbs or seasoned panko bread crumbs to the top of the potatoes. Bake in a 350 degree oven for 50-55 minutes until golden brown and crispy on top.
- Remove from the oven and allow to cool slightly before serving. This recipes makes 12 servings.
Equipment
- 1 13x9 inch baking dish
Notes
Can I substitute frozen potatoes in this recipe.
Yes! You can use a 32-ounce bag of frozen diced hash browns in place of the fresh potatoes. Bake the cheesy potato casserole for 1 hour if using frozen potatoes.