Sour Cream and Chive Potato Bake
Creamy, cheesy, and irresistibly savory, this Sour Cream and Chive Potato Bake is the ultimate comfort food for any occasion. Made with tender Yukon Gold potatoes, a velvety blend of sour cream, melted cheddar, and fragrant chives, this dish offers layers of rich flavor in every bite. A hint of garlic enhances the creamy sauce, while an optional breadcrumb topping adds a golden, crunchy finish. Whether served as a hearty side dish for a family meal or a standout addition to your dinner spread, this easy-to-make casserole is sure to impress. Ready in just over an hour, it’s the perfect recipe for when you need something warm, satisfying, and absolutely delicious!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 1.5 cups Sour cream
- 1.5 cups Cheddar cheese, shredded
- 3 tablespoons Butter
- 0.25 cups Milk
- 0.25 cups Chives, finely chopped
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Peel the Yukon Gold potatoes and slice them into thin, even rounds, approximately 1/8-inch thick. This ensures even cooking.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the sliced potatoes. Parboil the potatoes for 5-6 minutes until they are slightly tender but not fully cooked. Drain and set aside.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, whisk in the milk, sour cream, garlic powder, remaining salt, and black pepper. Stir well to combine.
Remove the saucepan from heat and fold in 1 cup of shredded cheddar cheese and the chopped chives. Stir until the cheese is melted and the sauce is smooth.
Layer half of the parboiled potato slices evenly in the prepared baking dish. Pour half of the cheese and sour cream mixture over the potatoes and spread evenly.
Repeat with the remaining potato slices and pour the remaining cheese mixture on top, spreading it evenly again.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top. For an optional crunch, sprinkle breadcrumbs evenly over the cheese layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly.
Let the potato bake rest for 5-10 minutes before serving. Garnish with extra chopped chives if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 37.4 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 2005 mg | 154% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5569 mg | 118% | |
*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.
