5.0 from 3 votes
Cheesy Potatoes with Real Potatoes
These cheesy potatoes use real potatoes baked to perfection with a creamy, chive-infused sauce and a crispy cornflake topping. Ready in 35 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 523 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the filling
- 4 potatoes medium, cubed
- ⅛ cup butter
- ⅛ cup flour
- 1 cup whole milk
- ½ cup vegetable broth
- ½ cup sour cream
- ⅛ cup chopped parsley plus extra for garnish
- ½ teaspoon salt
- 1 cup cheddar cheese shredded
For the topping
- 1 cup cornflakes crushed
- ½ cup cheddar cheese shredded
Instructions
- Cut potatoes in cubes and boil with salted water until al dente for 5 minutes. Drain and reserve.
- While potatoes are cooking, bring a small pot over medium heat and stir butter with flour, cook for a minute to form a paste. Next, pour the milk and vegetable broth and whisk until the sauce becomes creamy and silky.
- Add the sour cream, parsley, salt and cheese to the pot and stir to combine.
- Fold the potatoes in the sauce gently and transfer to a prepared 6x9 baking dish.
- Top with crushed cornflakes and more cheddar cheese and bake for 20 to 25 minutes until bubbly and cornflakes are golden brown.
- Sprinkle extra parsley and serve.
Cup of Yum
Notes
- It’s okay to cook potatoes to al dente as they will continue to cook in the oven when roasting. Don’t overcook them as they will become soggy.
- Prep your potatoes perfectly. Peel for a smoother texture or leave the skins on for more texture. Cut into uniform cubes to ensure even cooking. This helps all pieces reach the perfect tenderness at the same time.
- Boiling potatoes: It’s okay to cook potatoes to al dente as they will continue to cook in the oven when roasting. Don’t overcook them as they will become soggy.
- Whisk continuously when adding the milk and broth to the roux to prevent lumps and ensure a smooth, creamy sauce.
- Add sour cream and cheese to the sauce on a lower heat setting to avoid separating or curdling the dairy components.
- When incorporating the potatoes into the sauce, fold them gently to maintain their shape and avoid breaking them down into a mash.
- Keep an eye on the oven during the last few minutes of baking to prevent the cornflake topping from burning. Every oven is slightly different.
Nutrition Information
Calories
523kcal
(26%)
Carbohydrates
52g
(17%)
Protein
18g
(36%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
82mg
(27%)
Sodium
828mg
(35%)
Potassium
1085mg
(31%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1230IU
(25%)
Vitamin C
46mg
(51%)
Calcium
435mg
(44%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 523
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 828mg | 35% |
| Potassium | 1085mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1230IU | 25% |
| Vitamin C | 46mg | 51% |
| Calcium | 435mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.