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.
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.
| 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% |