Homemade Betty Crocker Julienne Potatoes Recipe: Better Than The Original With Half The Sodium

Introduction

Betty Crocker Julienne Potatoes have been a staple in many households for decades, offering a convenient and flavorful side dish with minimal effort. The original product, introduced by the iconic Betty Crocker brand, is known for its creamy sauce, perfectly seasoned with a blend of herbs and spices. However, many home cooks are looking to recreate this beloved dish with a healthier twist, reducing sodium and using fresh ingredients while maintaining that signature taste.

This homemade version allows you to enjoy the same comforting flavors of Betty Crocker Julienne Potatoes but with the freedom to customize and enhance its nutritional profile. By using fresh potatoes, low-sodium ingredients, and optional additions like garlic or herbs, you can create a dish that tastes even better than the boxed version while being kinder to your health.

Why Make It at Home?

Making your own version of Betty Crocker Julienne Potatoes at home offers several advantages. For one, you can control the sodium content, which is significantly higher in the store-bought version. Additionally, you can customize the recipe to suit your dietary preferences, whether that means using gluten-free flour, dairy-free milk, or adding extra vegetables for more nutrients.

Another benefit is cost-effectiveness. A box of Betty Crocker Julienne Potatoes typically serves four, but with this homemade recipe, you can make a larger batch for a fraction of the cost. Plus, you can avoid preservatives and artificial additives found in processed foods.

Personal Anecdote

I remember growing up, my mom would often make Betty Crocker Julienne Potatoes as a quick side for family dinners. While we all loved the creamy, slightly salty flavor, I always felt it was missing something—maybe a bit more freshness or depth. When I decided to create my own version, I started by deconstructing the ingredients list on the box. I realized that by using fresh potatoes and a homemade sauce, I could achieve that same comforting taste but with better-quality ingredients.

The first time I made this homemade version, my family couldn’t believe it wasn’t from a box! The potatoes were tender, the sauce was rich and flavorful, and the fresh herbs added a brightness that the boxed version lacked. It’s since become a staple in my kitchen, and I love how easily I can tweak it to suit different meals.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:25 minutes
• **Total Time:45 minutes
• **Yield:4-6 servings

Ingredients

Dry Ingredients:

• 4 cups (500g) julienned potatoes (about 3-4 large potatoes)
• 2 tbsp (30g) all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 tsp (5g) onion powder
• 1 tsp (5g) garlic powder
• 1 tsp (5g) paprika
• 1/2 tsp (2g) salt (or to taste)
• 1/4 tsp (1g) black pepper

Wet Ingredients:

• 2 cups (480ml) milk (dairy or non-dairy, such as almond or oat milk)
• 4 tbsp (55g) unsalted butter (or vegan butter alternative)
• 2 tbsp (30g) grated cheddar cheese (optional, for extra creaminess)
• 2 tbsp (30g) chopped fresh parsley or chives (optional, for garnish)

Instructions

• Prep the Potatoes: Scrub the potatoes clean and julienne them using a mandoline or sharp knife. Place the julienned potatoes in a large bowl of cold water to prevent browning.

• Cook the Potatoes: Drain the potatoes and transfer them to a large saucepan. Add enough cold water to cover them, bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until slightly tender but still crisp. Drain well and set aside.

• Make the Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux, cooking for 1-2 minutes until lightly golden and free of raw flour taste.

• Add Milk Gradually: Slowly pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-5 minutes, until thickened.

• Season the Sauce: Stir in the onion powder, garlic powder, paprika, salt, and pepper. Taste and adjust seasoning as needed.

• Combine Potatoes and Sauce: Add the cooked potatoes to the saucepan with the sauce. Toss gently to coat the potatoes evenly. If using cheddar cheese, stir it in until melted and well combined.

• Serve: Transfer the potatoes to a serving dish, garnish with fresh parsley or chives, and serve hot.

Variations

• Cheesy Version: Add 1/2 cup (120g) of shredded cheddar or your favorite cheese to the sauce for an extra creamy texture.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the sauce for a spicy twist.
• Herby Flavor: Mix in some chopped fresh herbs like parsley, dill, or thyme into the sauce for added freshness.
• Bacon Lover’s Edition: Crumble 4-6 slices of cooked bacon into the potatoes for a smoky, savory flavor.

Pro Tips

• Prevent Lumps: When making the sauce, it’s crucial to whisk continuously as you add the milk to the roux. This ensures a smooth, lump-free texture. If lumps do form, remove the saucepan from the heat and whisk vigorously until smooth before returning to heat.
• Enhance Flavor: Sauté minced garlic or onions before making the roux for an extra depth of flavor.
• Fresh Herbs Make a Difference: Don’t skip the fresh parsley or chives at the end—they add a bright, fresh note that balances the richness of the dish.

Nutritional Comparison

FAQ

• Can I use frozen julienned potatoes?
  Yes, you can use frozen julienned potatoes as a time-saver. Simply thaw them according to package instructions and pat dry before using.

• What if I don’t have fresh herbs?
  You can substitute dried herbs, but use about half the amount called for fresh herbs.

• Can I make this gluten-free?
  Absolutely! Use gluten-free flour for the roux, and ensure your seasonings are free from gluten.

• How do I store leftovers?
  Cool the potatoes completely, then refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.

• Can I scale this recipe?
  Yes, this recipe is easily scalable. For larger batches, simply multiply the ingredients proportionally.

Serving Suggestions

• Classic Pairing: Serve alongside roasted chicken, grilled steak, or pan-seared fish for a well-rounded meal.
• Brunch Idea: Add a fried egg on top for a hearty breakfast or brunch dish.
• Vegetarian Delight: Pair with a fresh green salad or steamed vegetables for a satisfying vegetarian meal.
• Casserole Addition: Mix in some cooked ground beef or turkey for a hearty casserole.

Conclusion

This homemade version of Betty Crocker Julienne Potatoes offers all the creamy, savory goodness of the original but with the added benefits of fresh ingredients, lower sodium, and endless customization. Whether you’re looking to elevate a weeknight dinner or impress guests at your next gathering, this recipe is sure to become a new favorite.

We’d love to hear how you make this recipe your own! Share your creations and tag us in your cooking adventures. Happy cooking!