Creamy Homemade Cheesy Potatoes by Peacelovedough

Ingredients

• 1.4 kg (3 lbs) russet potatoes
• 450g (1 lb) sharp cheddar cheese, grated
• 1 medium yellow onion, diced
• 4 tbsp unsalted butter
• 1 tbsp garlic, minced
• 4 tbsp all-purpose flour
• 600 ml (2.5 cup) whole milk
• 240g (1 cup) sour cream
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Instructions

1. Grate the potatoes using a thin setting, place in a bowl of cold water to soak for 15 minutes to remove excess starch.
2. Melt butter in a skillet over medium heat, add onion, salt, and pepper, and sauté until softened, about 5-7 minutes.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in flour and cook for 2-3 minutes while stirring constantly to remove the raw flour taste.
5. Whisk in milk, bring to a simmer, and cook until thickened, about 5 minutes.
6. Stir in half of the grated cheese, sour cream, paprika, onion powder, and garlic powder until smooth; season to taste.
7. Bring a large pot of water to a boil, add drained potato shreds, and boil for 5-8 minutes until tender; drain well.
8. Combine the boiled potatoes with the cheese sauce in a greased casserole dish.
9. Top with the remaining sharp cheddar cheese and bake at 175°C (350°F) for 30-40 minutes until bubbly and golden.
10. Let rest for 5 minutes before serving.