Cheesy Potatoes

I was trying to decide what to make for dinner and cheesy potatoes sounded good (aka “funeral potatoes”).  I loooooove cheesy potatoes (or pretty much anything with cheese)! Although I have made them before, oddly enough I couldn’t find a recipe in my recipe box or on any of my Pinterest boards.DSC_9644-2

So after a little Googling, I found this amazing recipe blog by Laurie McNamara called Simply Scratch!  The best part is that you can make this delicious platter all from scratch instead of popping open a can of cream of chicken.  My husband was pretty happy about that because now we can enjoy this without all the extra sodium!  (Still not the healthiest meal ever but hey….baby steps!;))


I’m super excited to go back and try many more of her recipes because this one was awesome!!


Go ahead and click HERE to find the recipe on Laura’s website, and to check out her other mouthwatering meals!  She has awesome step by step photo instructions.

cheesy potatoes recipe

Cheesy Potatoes

  • Servings: 6-8
  • Difficulty: easy
  • Print

Author: Laurie McNamara


  • 3 pounds russet potatoes, peeled
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup yellow onion, diced small
  • 1 clove garlic, minced
  • 2-1/2 tablespoons all-purpose flour
  • 1/2 cup chicken broth (*see note in instructions)
  • 1/2 cup whole milk
  • 1 cup sour cream
  • 3 green onions, sliced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup grated sharp Colby cheese


  1. Grease a 9×13 casserole dish with butter.
  2. Peel and cut the potatoes into cubes.  Throw them into a pot of cold water, cover, bring to a boil and cook for 8 minutes. Remove and drain the potatoes and set aside to cool.
  3. In a 10-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.
  4. Sprinkle in 2-1/2 Tbsp 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.
  5. Remove the pan from the heat and stir in the cup of cold sour cream.
  6. 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.
  7. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.


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