Instructions:
- Preheat oven to 350°F.
- Butter a 1 1/2 to 2-quart baking dish using Kerrygold Unsalted Butter.
- Boil potatoes with skin on and 1 bay leaf for about 20 minutes. Peel and cut potatoes into cubes.
- Over medium-high heat, melt 8 tablespoons of Kerrygold Unsalted Butter. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 but don’t let it get too dark. Whisk in the milk, getting out all the lumps. Add the broth (whisk again if there are still lumps). Bring to a simmer and allow it to thicken, about 3-5 minutes. Season with salt and pepper. Turn off the heat and stir in Kerrygold Aged Cheddar Cheese and sour cream. Stir in potato cubes.
- Cover with foil and bake in preheated oven 30 minutes. Mix breadcrumbs with 3 tablespoons butter and 1/2 cup Kerrygold Aged Cheddar Cheese. Remove foil and top potatoes with breadcrumb mixture another 15 minutes.
Optional: Top with a sprinkle of paprika or canned fried onions.