Cottage Potatoes
Turn your next meal into a comforting classic with these irresistibly creamy and cheesy Cottage Potatoes! Perfectly tender Russet potatoes are mashed and mixed with rich sour cream, sautéed onions, sharp cheddar cheese, and a hint of garlic, then baked to golden, bubbly perfection. This easy side dish comes together in just over an hour, making it a crowd-pleaser for family dinners, holiday feasts, or potlucks. Finished with a buttery drizzle and a sprinkle of fresh parsley, these oven-baked Cottage Potatoes are as visually stunning as they are delicious. With just the right balance of flavors and a luscious, melt-in-your-mouth texture, this recipe is destined to become a go-to staple in your kitchen.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion
- 1 cup Sour cream
- 1.5 cups Shredded sharp cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water to season the potatoes.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Drain the potatoes well and set aside.
While the potatoes are cooling slightly, finely dice the yellow onion. In a small skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened and translucent. Remove from heat.
In a large mixing bowl, mash the cooked potatoes using a potato masher or fork. Add the sautéed onion, sour cream, 1 cup of shredded cheddar cheese, garlic powder, salt, and black pepper. Stir everything together until well combined.
Lightly grease a 9x13-inch baking dish with cooking spray. Transfer the potato mixture into the dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the potatoes.
Melt the remaining 2 tablespoons of butter and drizzle it over the top of the cheese for added richness.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Remove the cottage potatoes from the oven and let them rest for about 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy this creamy, cheesy, and flavorful dish!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 3763 mg | 164% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 32.1 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1721 mg | 132% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 6033 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
