Cheesy potatoes are a favorite around here, but all the recipes I've ever used (or seen) call for frozen hash brown cubes and canned cream soup. Since we like to make things from scratch as much as possible (in full disclosure, we do keep some convenience foods in the pantry -- shocking!), I was thrilled when my sister shared this recipe with me after serving these nummy potatoes at Christmastime!
Irresistible Cheesy Potatoes
makes 12 servings
8 medium potatoes (boiled, cooled, and cubed -- I used red)
1/4 c. butter
1/2 onion, finely chopped (or 1 T. minced, dried onion)
1 clove garlic (or 1 t. garlic powder)
1/2 c. finely chopped celery
3 T. flour
1.5 c. milk
1/2 -1 t. salt
1/4 t. black pepper
1 t. parsley
2 c. sour cream
2 c. grated cheese, divided (we used cheddar)
Melt butter in a saucepan; add onion, garlic, and celery, and saute until soft. Whisk in flour then add milk, salt, pepper, and parsley; cook until thickened, cool slightly, then combine in a large bowl with sour cream, 1.5 c. cheese, and potatoes. Spoon mixture into a greased 9x13 baking dish (we like to use coconut oil) and sprinkle with remaining 1/2 c. cheese. Bake @ 350F for 45 minutes or until hot and bubbly. Enjoy!
Wouldn't it be nice if the potatoes in this recipe didn't need to be pre-cooked? I sure think so, so I'm planning to give it a try and will share the results when I do. :)
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Note: If you're in a hurry, you can substitute a can of cream soup for the flour and milk, but I don't recommend it since canned cream soup, while nice and creamy and flavorful, is really not very good for you...