Gourmet Potatoes

Tender cubed potatoes with a sour cream cheese sauce. These Gourmet Potatoes are dreamy and absolute heaven. A special treat during the holidays for sure but always welcome at our table any time of the year.

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One of the best gifts I received at my bridal shower many years ago was a collection of hand written recipes cards from my guests. This was so special to me! As a new young wife to be, I definitely needed fresh ideas to help get me started in the kitchen. It was a gift that keeps on giving!

Many of those recipes I still make to this day but if there is one I come back to time and time again, it’s Gourmet Potatoes. These potatoes are definitely rich and decadent. They’re also total comfort food and perfect for a Sunday dinner or holiday side. Disclosure- I have made a few changes to the original recipe over time, and I assure you, they are even better and more flavorful.

The thing I love most about this recipe unlike other scallop or au gratin potato recipes is the potato texture itself. I use russet potatoes and boil them whole with the skins on. This helps preserve the potato flavor, retains nutrients, and also keeps them from becoming water logged.

The sour cream sauce is super simple and has a nice sharp flavor from the white cheddar cheese. I add ground mustard which gives it a subtle bite, and a pinch of nutmeg for that secret ingredients no one can ever detect but adds something special.

Ingredients For Gourmet Potatoes:

• Russet Potatoes
• Yellow onion
• Butter
• Sour cream
• Sharp white cheddar cheese
• Seasonings- garlic powder, ground mustard, nutmeg, salt, pepper, paprika
• Green onions

Can I Use Other Potatoes?

Russet potatoes will lend the best potato flavor and texture for this recipe, but Yukon gold or Red skin potatoes will also work.

Cheese Options:

Recipes like this are great because just about any good melting cheese will work. I happen to love white sharp cheddar. It’s classic and has great flavor. It also keeps the sauce a nice white color. Other cheese options that work are Monterey jack, Gruyere, Fontina, Smoked Gouda. Using a combination of different cheeses is also a great way to add different flavors.

How To Make Gourmet Potatoes:

Step 1. Add clean, unpeeled, medium size whole potatoes to a large pot. Fill with cold water 2-inches above the potatoes. Bring to a boil. Once boiling, start timing 20-minutes.

Step 2. Prepare onions and cheese while potatoes cook.

Step 3. After the 20-minute cooking time, drain the potatoes in a colander and let cool until they can safely be handled. This usually takes about 15-minutes. Meanwhile preheat oven to 350℉.

Step 4. In the same large pot used for the potatoes, melt butter and add onions. Cook on medium heat until onions are softened and translucent. Stir in garlic powder and ground mustard. Turn the heat off and add cheese. Stir until just melted. It will be thick. Add sour cream, nutmeg, salt and pepper. Stir until smooth and creamy.

Step 5. Remove the skins from the potatoes by using a small paring knife, then cut into 2-inch cubes. Add potatoes to the sour cream cheese sauce and gently toss until all the potatoes are well coated.

Step 6. Place potatoes in a 2 qt baking dish sprayed with non-stick cooking spray and evenly spread out. Sprinkle with paprika and bake for 30-minutes uncovered. Add a little more cheese to the top and place back in the oven for 5-minutes. Top with sliced green onions and serve!

What To Serve With Gourmet Potatoes:

As I mentioned this is a great side dish for any holiday table and goes well with just about any menu. Gourmet Potatoes are also great with Roasted Chicken, Meat Loaf, Pot Roast and more!

Pro Tips:

• Make sure cheese and sour cream is room temperature. I’ve made this recipe so many times and discovered it’s best if the cheese and sour cream is room temperature. This will result in a smoother sauce and no curdling or separation.
• Be careful not to overcook the potatoes. I like to cook the potatoes 5-minutes shy of being completely done. This will help hold their shape and texture while preparing them for the cream sauce. If cooked too long they will fall apart and eventually become mashed potatoes.
• Broil the top for a stunning presentation. This step is optional but I love the golden crispy edges it creates. Plus, it looks beautiful and will make anyone want to dive right in.

Other Recipes You Might Enjoy:

• Loaded Cauliflower Casserole
• The Best Light and Fluffy Mashed Potatoes
• Sweet Potatoes with Brown Sugar Pecans

Let’s eat!🤍

Gourmet Potatoes

Tender cubed potatoes with a sour cream cheese sauce. These Gourmet Potatoes are dreamy and absolute heaven. A special treat during the holidays for sure but always welcome at our table any time of the year.

4.60 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Calories: 546kcal

Equipment

• 1 large stock pot
• 1 2 qt baking dish

Ingredients

• 6 whole medium size russet potatoes, unpeeled and scrubbed clean
• 1/2 cup yellow onion, chopped fine
• 4 tbsp butter
• 1/2 tsp garlic powder
• 1 tsp ground mustard
• 2 1/4 cups white sharp cheddar cheese, divided and room temperature
• 1 1/2 cups sour cream, room temperature
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg
• paprika for garnish
• 2 sliced green onions
• non-stick cooking spray

Instructions

Preheat oven to 350°F and spray a 2 qt dish with non-stick cooking spray

• Add potatoes to a large pot. Fill with cold water 2-inches above the potatoes. Bring to a boil. Once boiling, start timing 20-minutes.
• After the 20-minute cooking time, drain the potatoes in a colander and let cool until they can safely be handled. This usually takes about 15-minutes.
• While the potatoes cool make the sauce. In the same large pot used for the potatoes, melt butter and add onions. Cook on medium heat until onions are softened and translucent. Stir in garlic powder and ground mustard. Turn the heat off and add 2 cups cheese. Stir until just melted. It will be thick. Add sour cream, nutmeg, salt and pepper. Stir until smooth and creamy. Let stand while you prepare potatoes.
• Remove the skins from the potatoes by using a small paring knife, then cut into 2-inch cubes. Add potatoes to the sour cream cheese sauce and gently toss until well coated.
• Place potatoes in prepared baking dish and evenly spread out. Sprinkle with paprika and bake for 30-minutes uncovered. Sprinkle the top with remaining 1/4 cup cheese and place back in the oven for 5-minutes. Top with sliced green onions and serve!

Notes

Tips:

• Make sure cheese and sour cream is room temperature. I’ve made this recipe so many times and discovered it’s best if the cheese and sour cream is room temperature. This will result in a smoother sauce and no curdling or separation.
• Be careful not to overcook the potatoes. I like to cook the potatoes 5-minutes shy of being completely done. This will help hold their shape and texture while preparing them for the cream sauce. If cooked too long they will fall apart and eventually become mashed potatoes.
• Broil the top for a stunning presentation. This step is optional but I love the golden crispy edges it creates. Plus, it looks beautiful and will make anyone want to dive right in.

 

This recipe could serve 6-8 people as a holiday side with other dishes. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Servings: 6
Amount per serving
Calories	546
% Daily Value*
Total Fat 34.9g	45%
Saturated Fat 22.4g	112%
Cholesterol 96mg	32%
Sodium 413mg	18%
Total Carbohydrate 41.9g	15%
Dietary Fiber 3g	11%
Total Sugars 1.8g
Protein 18.2g
Vitamin D 5mcg	27%
Calcium 432mg	33%
Iron 2mg	14%
Potassium 987mg	21%

Nutrition

Calories: 546kcal

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