One Pot Cheesy Potatoes

This recipe was in collaboration with Milk Means More.

These best ever cheesy potatoes are made with onion, garlic, roux, chicken stock, milk, sour cream, spices, hash browns and loads of cheddar cheese.

They're loaded with ooey gooey flavor and are topped with crispy cornflakes, and all made in one pot!

This is sure to be your new favorite cheesy potato recipe!

Featured Ingredients

• Butter and flour: Butter to saute the onion and garlic as well as serve as the fat for a roux with the flour (this thickens the cheese sauce).
• Onion and garlic: Aromatics add a ton of base flavor to the recipe.
• Milk and stock: Serve as the liquids to make the cheese sauce.
  • The stock is used for base flavor and the milk is to make it creamy.
• Sour cream or Greek yogurt: To add even more creaminess.
• Seasonings: I use salt, black pepper, ground mustard, nutmeg and a little cayenne.
  • It may sound like an odd combination, but trust me on this one!
• Cheeses: I like to use a combination of shredded mild and sharp cheddar.
• Hash brown potatoes: A bag of frozen cubed potatoes is perfect.
• Cornflakes: Good ol' plain cornflakes, crushed up.

Step-by-Step Instructions

1. Preheat the oven to 375 degrees F.
2. Heat the butter in an oven-safe pot on the stove to medium.
3. Add the onion and sauté 4-5 minutes or until slightly soft.
4. Stir in the garlic and sauté another 30-60 seconds or until fragrant.
5. Use a whisk to stir in the flour, until incorporated.
6. Continue to stir as the roux bubbles, about 1-2 minute(s).
7. Slowly whisk in the milk and chicken stock and bring to a simmer.
8. Continue to whisk frequently until the sauce thickens, about 4-5 minutes.
9. Whisk in the sour cream or Greek yogurt, salt, black pepper, ground mustard, ground nutmeg and cayenne pepper.
10. Remove the pot from the heat and whisk in the cheese.
11. Taste and adjust the seasoning, if necessary.
12. Fold in the bag of diced hash brown potatoes until combined.
13. Sprinkle the crushed cornflakes in an even layer on top.
14. Bake 40-45 minutes or until the potatoes are tender and the cheese is bubbly.
15. Let slightly cool, then serve.

Recipe Substitutions and Alterations

• For the milk: Use fat free, low-fat or whole milk.
• For the cheeses: Try any combination of cheddar cheese (mild and sharp) or use a mixture of other melty cheeses like gouda and whole milk mozzarella.
• For the hash browns: Instead of frozen cubed potatoes, you can use frozen shredded hash brown potatoes.
• For the corn flakes: You can skip them altogether, or try a topping of crushed up Ritz crackers.

Nutrition Considerations

• To make this gluten free: Use gluten free all-purpose flour to make the roux.
  • Be sure all other ingredients you choose are gluten free.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all other ingredients are nut free.
• To make this egg free: This recipe does not contain eggs.

Side dish recipes for your next gathering:

• Maple Mustard Brussels Sprouts
• Yukon Gold Mashed Potatoes
• Balsamic Green Beans with Bacon
• Maple Cinnamon Whipped Sweet Potatoes
• Apple Sausage Stuffing
• Hasselback Butternut Squash with Cinnamon Butter

One Pot Cheesy Potatoes

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Ooey gooey homemade cheesy potatoes with loads of chunky hash browns, cheese sauce and crunchy cornflake topping.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 40-45 mins
• Total Time: 55 mins-1 hr 5 mins
• Yield: Serves 16 1x
• Category: Side Dishes, Holiday
• Method: Stove-Top
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 4 tablespoons butter
• ½ medium onion, peeled and minced
• 3-4 cloves garlic, peeled and minced
• 4 tablespoons all-purpose flour
• 2 ½ cups milk
• 1 cup unsalted chicken stock
• ½ cup sour cream or plain Greek yogurt
• 2-2 ¼ teaspoons coarse salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground mustard
• ¼ teaspoon ground nutmeg
• Pinch cayenne pepper
• 2 cups shredded mild and/or sharp cheddar cheese
• 32-ounce bag diced hash brown potatoes
• 2 cups cornflakes, lightly crushed

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Instructions

1. Preheat the oven to 375 degrees F.
2. Heat the butter in an oven-safe pot on the stove to medium. Add the onion and sauté 4-5 minutes or until slightly soft. Stir in the garlic and sauté another 30-60 seconds or until fragrant.
3. Use a whisk to stir in the flour, until incorporated. Continue to stir as the roux bubbles, about 1-2 minute(s).
4. Slowly whisk in the milk and chicken stock and bring to a simmer. Continue to whisk frequently until the sauce thickens, about 4-5 minutes.
5. Whisk in the sour cream or Greek yogurt, salt, black pepper, ground mustard, ground nutmeg and cayenne pepper.
6. Remove the pot from the heat and whisk in the cheese. Taste and adjust the seasoning, if necessary.
7. Fold in the bag of diced hash brown potatoes until combined. Sprinkle the crushed cornflakes in an even layer on top.
8. Bake 40-45 minutes or until the potatoes are tender and the cheese is bubbly.
9. Let slightly cool, then serve.

Notes

Substitution Tip: Use a mixture of mild and sharp cheddar cheese for optimal flavor.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 298
• Sugar: 4g
• Sodium: 572mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 48mg