These Cheesy Potatoes are so extra creamy, cheesy and hearty! They can serve as a side dish or main dish for breakfast, lunch or dinner! These will be gobbled up at your next gathering!
Wash and dice your russet potatoes into bite size pieces. On the stove in a large pot, add 12 cups of water and 1/2 tsp of salt. Bring to a rolling boil. Once boiling, add the potatoes. Cook on medium high heat for about 10 minutes or until fork tender.
Once your potatoes are done, drain them and let them cool. Next, preheat your oven to 350 degrees. Dice your yellow onion, green onion and minced garlic.
On the stove in a large frying pan, add the 2 tbsp of butter. Let it melt on medium heat and then add in your yellow onions. Cook for 3-4 minutes and then add in your garlic. Cook the garlic for an additional 1 minute.
Add in 1/4 cup of flour - mix together with garlic and onions. Add in 3/4 cup of whole milk and continually stir until thickened. Generously season with salt and pepper to taste.
In a large bowl, add your cheese sauce that you took off of the heat, 1/2 cup sour cream, 2 oz cream cheese, the chopped green onions and 1 cup colby jack cheese. Stir together until combined and creamy.
Add in your cooled potatoes and mix GENTLY. You don't want the potatoes to lose their bite size shape and turn into mush! Season to taste with lots of salt and pepper (I would recommend starting at 1 tsp each and go from there).
Pour into a buttered 9x10 dish. Bake for 45-50 minutes or until golden and bubbly. Add cracked pepper and more green onions to top if desired. Eat while hot! Enjoy!