Sour Cream and Onion Potato Casserole

Potato Casserole

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Prep Time:
15 mins

Cook Time:
45 mins

Total Time:
1 hr

Servings:
8

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Ingredients

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Original recipe (1X) yields 8 servings

  • 3 pounds russet potatoes, peeled and quartered

  • 1 1/2 teaspoons salt, divided

  • 1 teaspoon olive oil

  • 2 cups chopped onions

  • 3 cloves garlic, minced

  • 1 tablespoon sugar

  • 1 tablespoon white vinegar

  • 1 1/2 cups sour cream

  • 1 cup buttermilk

  • 1/4 cup salted butter

  • 1/2 teaspoon freshly ground black pepper

  • 4 green onions, chopped

  • 1 bunch green chives, chopped, plus more for garnish

  • 1/2 cup shredded white Cheddar cheese

  • 1/2 cup crushed sour cream and onion potato chips

Directions

  • Gather all ingredients. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Preheat the oven to 375 degrees F (190 degrees C). Combine potatoes and 1 tablespoon salt in a 6 to 8-quart pot; cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer for 25 minutes, or until very tender. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Meanwhile, heat olive oil in a large skillet over medium heat.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Add onions, garlic, sugar, and vinegar to the skillet. Cook onion mixture 20 minutes, stirring occasionally, or until onions are tender and caramelized, adding water 1 tablespoon at a time, as needed to prevent sticking. Reserve.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Once potatoes are cooked; drain and return to the pot. Turn heat to high; cook and stir potatoes for 30 seconds to help remove extra cooking liquid from potatoes. Remove from heat. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Add remaining 1 1/2 teaspoon salt, sour cream, buttermilk, butter, and black pepper to the potatoes. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Mash with a potato masher until smooth and fluffy. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Add cooked onion mixture, green onions, and chives to the potato mixture; stir to combine. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Spread in a 2-quart baking dish. Sprinkle with cheese and potato chips. 

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Bake until cheese is melted, about 20 minutes.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell


  • Garnish with additional chopped fresh chives.

    Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell

  • I Made It

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    Nutrition Facts (per serving)

    402
    Calories

    19g
    Fat

    50g
    Carbs

    10g
    Protein

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    Nutrition Facts

    Servings Per Recipe
    8

    Calories
    402

    % Daily Value *

    Total Fat
    19g

    24%

    Saturated Fat
    10g

    50%

    Cholesterol
    49mg

    16%

    Sodium
    606mg

    26%

    Total Carbohydrate
    50g

    18%

    Dietary Fiber
    5g

    18%

    Total Sugars
    9g

    Protein
    10g

    19%

    Vitamin C
    22mg

    24%

    Calcium
    186mg

    14%

    Iron
    2mg

    12%

    Potassium
    1215mg

    26%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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