Cheesy Potato Casserole
Known as funeral potatoes, Cheesy Potato Casserole is the perfect side dish for potlucks, holidays, and family gatherings!
Servings: 10
Calories: 340kcal
Ingredients
- 4 large russet potatoes or 6 medium-sized ones
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 tablespoons all-purpose flour
- 2 ½ cups unsalted (or low-sodium) chicken broth
- 1 cup sour cream
- 2 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
- 2 ¾ cups freshly grated cheddar cheese
Instructions
- Preheat the oven to 350°F and grease a 9x13" baking dish. Scrub, peel, and cut the potatoes into small cubes, no larger than a ½". The size of the potatoes will affect the cook time.
- Add the diced potatoes to a large pot of water and bring it to a boil. Boil for about 5-6 minutes (just until al dente) and drain well.
- Add the butter to a medium-sized sauté pan over medium-high heat. As soon as it has melted, add the diced onion and sauté for 4-6 minutes, until softened and cooked through.
- Sprinkle the flour over the onions and stir until evenly coated. Then, add the chicken broth about a ¼ cup at a time, stirring until fully incorporated after each addition. Allow to simmer 3-4 minutes, until slightly thickened, stirring often.
- Remove from the heat and stir in the sour cream, salt, and pepper. Add 2 cups of the cheddar cheese and stir once more. The sauce will taste very salty. Add the potatoes to the sauce and stir to coat.
- Transfer to a greased 9x13" casserole dish, add the remaining cheese over the top and cover with aluminum foil. Bake at 350°F covered with aluminum foil for 30 minutes. Uncover and bake for 15 minutes more.
Video
Nutrition
Calories: 340kcal | Carbohydrates: 30g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 810mg | Potassium: 704mg | Fiber: 2g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 2mg