Things happen when I accidentally buy too many potatoes. Things like Potato Soup and, well, THIS.
Cheesy Potatoes. They're like macaroni and cheese without all that pesky macaroni.
This takes a while to bake, but it reheats well and holds even better. That makes it perfect for group gatherings and that sort of thing. While this recipe is enough for a crowd (8-10 servings, easily), it does divide well. Just split everything in the recipe in half and you will be just fine. Promise. (Watch the cooking time. Just in case.)
How can you NOT be fine when you're chowing down on potatoes drenched in cheese, after all?
Cheesy Potatoes
6 medium Russets potatoes, peeled and diced into 1/2" squares (if you cut them smaller, reduce the cooking time, if bigger, they'll take longer to cook)
2 small yellow onions, diced
2 tablespoons butter
1 teaspoon corn starch
2 cups heavy cream
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
1. Preheat the oven to 400 degrees.
2. Throw the potatoes and onions into a 9x13" baking dish and toss them in the oven while you prepare the cheese sauce. You might as well cut a minute or two off of the baking time while you're working, after all.
3. Make your cheese sauce. Start by heating the butter over medium heat in a large nonstick skillet. Once it is melted, whisk in the corn starch. Then slowly add the cream, whisking the whole time. (By the way, you can use milk instead of cream if you want to cut some calories, but it won't turn out as thick and creamy. I personally think it's worth the extra indulgence.) Let the cream simmer for 2-3 minutes, constantly whisking and scraping the bottom so that you don't end up burning anything. Then slowly add 1 1/2 cups of the shredded cheese, still constantly whisking. When you find yourself looking at a thick, creamy cheese sauce, your mission is accomplished.
4. Pull the potatoes out of the oven. Pour the cheese sauce over everything. Stir so that the potatoes are completely coated in cheese sauce.
5. Cover with foil and bake at 400 degrees for 35-45 minutes. You're ready when the potatoes are soft when you poke at them with a fork.
6. Remove the foil. Sprinkle the remaining 1/2 cup of shredded cheese over top. Return the potatoes to the oven (uncovered) and bake until the cheese starts to brown, about 10 minutes. If you like burnt cheese (which, WE DO!), feel free to bake a little longer.
7. Season with salt and pepper as desired. Then wait a few minutes before you try eating any of the potatoes. I am not responsible for you burning your face off if you don't wait. Hot potatoes are hot, yo.