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Sunday Potatoes

Prep Time 20 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6


  • 24 oz diced frozen country style hash browns
  • 1 head garlic roasted*
  • 1/2 sweet onion chopped
  • 3 T butter divided
  • dash olive oil
  • 2 T flour
  • 1 + cup heavy cream or half and half
  • salt and pepper
  • 4 oz. grated sharp cheddar cheese
  • 1 oz. shaved Parmesan cheese


  • Boil potatoes in a large deep sauce pan for 3-5 minutes. Cover and remove from heat. Melt 1 T butter and saute onion until softened, 5 minutes. Add remaining butter and flour and stir, cooking for 1 minute. Squeeze out roasted garlic into pan, season with salt and pepper, and stir into roux. Pour in 1 cup cream and stir. Cook until sauce thickens. Add cheeses. Add more cream if sauce seems to thick and cook until smooth. Drain potatoes and place in a greased 1 1/2 quart shallow baking dish. Pour cheese sauce over all. Stir gently to combine. Season again if desired
  • Bake at 350 for 45 minutes or until set and golden. Serves 4-6


*roast garlic wrapped in foil and drizzled with olive oil at 400 for 45-60 minutes. Can be roasted in advance and stored in refrigerator
Keyword cheesy potatoes, hash browns, potato casserole, potatoes, sunday potatoes