Cheesy Potatoes with Real Potatoes Recipe with Optional Crunchy Topping
These cheesy potatoes are so, so good and wonderful for special occasions. They are so comforting and everyone loves them. They are even better homemade and it’s really not much harder to make them from scratch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Cuisine: Clean Eating
- 1 Tbsp unsalted butter for greasing the pan
- 2 1/4 lb red potatoes (or any waxy variety like New, Yukon, Gold – about 8 large red potatoes)
- 1/4 cup (4 Tbsp) unsalted butter
- 1 medium white onion
- 2 1/2 Tbsp arrowroot starch * (or cornstarch)
- 1 1/2 cups organic chicken stock (or vegetable stock)
- 3/4 cup milk (or non-dairy milk like almond, cashew etc)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Real Salt *
- 1/2 tsp black pepper
- 2 cups sharp cheddar cheese, grated
- 1 cup sour cream
- 3 green onions, sliced (optional)
- Grease a 9 x 13 baking dish with about 1 Tbsp butter, coconut oil or a cooking spray.
- Cook the potatoes until they are about 3/4th done either by baking, boiling or cooking them in the microwave. (see notes)
- Meanwhile, dice the onion.
- Melt the butter over medium heat. Add the onion and saute for a few minutes until translucent.
- Sprinkle in the arrowroot starch * and spices then stir for 1-2 minutes.
- Keep at a low boil and, stirring often, add about 1/2 cup of broth at a time until it thickens each time then add the milk and continue stirring until it is thick (about 5 minutes). Remove from the heat.
- Dice the potatoes and pull out some of the peelings.
- In a large bowl, add everything but the toppings.
- Stir to combine and pour in the prepared baking dish.
- Add your desired toppings.
- Cover with foil and bake one hour, removing the foil halfway through.
- To microwave the potatoes, prick each one several times with a fork then wrap each potato in a paper towel and arrange them on a microwave-safe plate. If you have the baked potato setting, set it to program the time, but set it for one potato less than you’re actually cooking. If you don’t have a setting, start with four minutes, turn it over and cook for four more minutes or until 3/4th done.
- If you have time to put the potatoes in the fridge or freezer before dicing or shredding, it will make it easier.
Keywords: easy, healthy, clean eating