prep time: tbd
cook time: 50 minutes
servings: 8 - 12
2 chicken bouillon cubes
1 cup chicken broth - heated
3 tablespoon unsalted butter
1/2 large yellow onion - finely chopped
2 cloves garlic - coarsely chopped
2 tablespoons flour
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 cup sour cream
2 pounds russet potatoes - peeled & shredded
1 cup crushed tortilla chips
1. preheat oven to 350 degrees. grease a 9 x 13-inch baking dish.
2. place bouillon cubes in broth and stir until dissolved. melt butter in a medium saute pan over medium-high heat. add the onion and garlic. cook until softened. stirr in flour and pepper. add broth, stirring constantly. transfer to a large bowl and allow to cool.
3. add cheese and sour cream to onion mixture. add the potatoes. spread evenly in the baking dish. top with tortilla chips and bake for 50 minutes. allow to rest for 5 - 10 minutes before serving.
- the washington post, august 2012