Cheesy Potato Bake

 


Cheesy Potato Bake


1 tbsp salt

3 lbs Yukon Gold potatoes chopped into ½ inch cubes

¼ cup butter

⅔ cup chicken stock

⅓ cup half and half

3 tbsp flour

½ tsp garlic powder

½ tsp onion powder

½  tsp dried thyme

1 cup sour cream

3 cups grated cheddar cheese, divided

½ tsp salt

¼ tsp pepper

4 green onions (white and green parts), chopped

Garnish with 2 tbsp chopped parsley


Preheat the oven to 375 degrees and grease a 9x13 baking dish.


Add cubed potatoes to a large stock pot with cold water and salt.  Bring the potatoes to a boil and cook for 7-10 minutes or until fork tender.  Drain potatoes and add them to a large mixing bowl.


In a medium size saucepan, bring chicken stock and butter to a boil.


In a large measuring cup, whisk together half and half, flour, garlic and onion powder and  dried thyme.


Pour the half and half flour mixture into the boil broth and whisk constantly until the mixture thickens.  Lower heat and add salt and pepper.


Stir in sour cream and half the cheddar cheese. 


When the cheese has melted, pour over the potatoes in the mixing bowl. Add green onions and Stir to combine.


Add the mixture to the baking dish, spreading it out evenly.


Top with the remaining cheddar cheese.  Bake for 20 minutes or until the cheese is bubbly and browned.  



Top with chopped parsley.


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