Description
A comforting casserole made with smashed potatoes, sour cream, and onions for a creamy side dish.
Ingredients
Scale
- 4 pounds Yukon gold potatoes, washed and quartered
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 large onions, thinly sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup chopped chives
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Boil the quartered potatoes in a large pot of salted water until tender, about 15-20 minutes; drain and return to the pot.
- Mash the potatoes roughly with a potato masher, leaving some chunks for texture.
- In a skillet, melt 2 tablespoons of butter over medium heat and sauté the sliced onions until caramelized, about 10 minutes.
- Stir the sour cream, remaining butter, garlic powder, salt, and pepper into the mashed potatoes until well combined.
- Fold in the caramelized onions and half of the chives.
- Spread the mixture evenly into the prepared baking dish and top with shredded cheddar cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for 5 minutes; garnish with the remaining chives before serving.
Notes
This casserole can be made ahead and refrigerated; bake before serving for best results. Pairs well with grilled meats.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g