Listen, before we get to this recipe we really need to talk.
First, I’m not going to exaggerate. These are the single best cheesy potatoes you will ever eat. Ever. In the world.
Second, look, it’s January. Which means it’s cold and dark and all around miserable outside. I’m almost entirely certain the point at which humans branched off the evolutionary track in such a way that we abandoned hibernation was the single biggest mistake nature has ever made. Nothing should have to endure winter in a conscious state. Nothing. Ever.
It’s cruel and unusual punishment and the only way I know how to deal with it is through comfort food. If you’re going to eat anything I tell you how to make for the next two months you should just pre-plan a marathon following each meal, okay? In fact, you should probably just run while eating. It’s the only way.
I use vegetable stock instead of milk or cream to make these which probably makes them slightly healthier than their original counterparts, but let’s be serious here: they’re cheesy potatoes. You’re not keeping any New Year’s Resolutions with these puppies. Unless your New Year’s resolution is to outgrow your jeans, in which case you should have a third helping. And buy some sweatpants. Extra stretchy sweatpants.
You ready for this?
- 1 TBSP Extra Virgin Olive Oil
- 1 Clove Garlic, Minced
- 5 Medium Yellow Potatoes, Diced
- 2 Cups Vegetable Stock
- 2 TBSP Cornstarch
- 8 oz Shredded Sharp Cheddar Cheese
- Add oil, garlic, and potatoes to a large stock pot and heat over medium, stirring frequently, until it begins to sizzle.
- Reduce heat and continue to stir occasionally until potatoes begin to soften and brown, about 10 minutes.
- In the meantime, add cornstarch to a small dish and set aside.
- Once potatoes have begun to soften, remove them from the pot and set aside. Return pot to heat and deglaze with the vegetable stock.
- Bring stock to boil, and add ⅓ – ½ cup to the cornstarch, whisking well with a fork to create a slurry. Reduce heat slightly and add slurry back to pot, mixing to combine.
- Simmer until stock begins to thicken into a sauce and then add cheese, stirring constantly to combine. Once cheese is melted and combined, pour potatoes back into the pot and stir everything together well.
- Pour entire contents into an 8×8 baking dish and bake at 350 degrees for 20-30 minutes, until bubbly and it has begun to brown. Allow to cool 15 minutes before serving.