Sour Cream Potato Casserole
Creamy, comforting, and packed with flavor, this Sour Cream Potato Casserole is the ultimate side dish for any occasion. Perfectly mashed Russet potatoes are blended with sour cream, cheddar cheese, butter, and a hint of garlic for a rich and velvety texture, then baked to golden perfection. With an optional crunchy topping of panko breadcrumbs and Parmesan cheese and a sprinkle of fresh green onions for garnish, this casserole offers delightful layers of taste and texture. Ready in just an hour and serving up to six, it’s a crowd-pleaser perfect for holidays, potlucks, or weeknight dinners. Add this irresistible, cheesy potato casserole to your table and watch it disappear in no time!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1.5 cups Sour cream
- 2 cups Shredded cheddar cheese
- 0.5 cup Unsalted butter
- 0.25 cup Milk
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Green onions (optional, for garnish)
- 0.5 cup Panko breadcrumbs (optional, for topping)
- 0.25 cup Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and cut them into 1-inch cubes. Rinse them under cold water to remove excess starch.
Place the potato cubes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes well and return them to the pot. Mash the potatoes until smooth using a potato masher or hand mixer.
Stir in the sour cream, 1.5 cups of shredded cheddar cheese, butter, milk, remaining 0.5 teaspoon of salt, black pepper, and garlic powder. Mix until everything is combined and creamy.
Transfer the potato mixture to the prepared baking dish and smooth the top evenly.
If using, combine the panko breadcrumbs and Parmesan cheese in a small bowl and sprinkle the mixture over the top of the potatoes.
Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped green onions, if desired, before serving.
Serve warm and enjoy this rich and flavorful dish!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.7 g | 269% | |
| Saturated Fat | 133.7 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 312.2 g | 114% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 40.4 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3015 mg | 232% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6114 mg | 130% | |
*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.
