Cheesy Sour Cream Onion Potato Bake is the ultimate comfort food side dish you’ll want to make again and again. With creamy mashed potatoes as the base, tangy sour cream for richness, plenty of green onions for a fresh bite, and a golden cracker topping for crunch, this casserole delivers both flavor and texture in every spoonful. It’s a dish that feels nostalgic yet modern, making it perfect for family dinners or holiday gatherings.
What makes this recipe so special is the balance of creamy and crunchy. The cheddar melts into the potatoes, while the buttery cracker crust bakes to a crisp golden finish. Every bite has the comforting flavor of classic mashed potatoes but with a fun twist that sets it apart.
Interestingly, potato casseroles became popular in the U.S. during the mid-20th century, when home cooks looked for creative ways to stretch simple ingredients into hearty family meals. Today, this recipe still carries that timeless, cozy charm.
Recipe Yield: 6 servings
INGREDIENTS
3 lb Yukon Gold potatoes, peeled and cut into chunks
4 tbsp unsalted butter
1 cup sour cream
1 cup whole milk, warmed
1 tsp garlic powder
1 ½ tsp kosher salt, divided
½ tsp black pepper
1 cup shredded sharp white cheddar cheese
1 cup sliced green onions (reserve a few for garnish)
½ cup crushed buttery crackers (like Ritz)
2 tbsp melted butter
INSTRUCTIONS
1. Boil potatoes:
Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–18 minutes, until fork tender. Drain well.
2. Mash and mix:
Return potatoes to the pot. Mash until smooth with butter, warm milk, sour cream, garlic powder, 1 teaspoon salt, and black pepper. Stir in half of the green onions and half of the cheddar.
3. Layer and top:
Spread mashed potatoes evenly into a buttered 9×13-inch baking dish. Sprinkle with the remaining cheddar cheese and green onions.
4. Add crunchy topping:
In a small bowl, combine crushed crackers with melted butter and ½ teaspoon salt. Sprinkle mixture evenly over the casserole.
5. Bake until golden:
Bake uncovered at 375°F (190°C) for 25–30 minutes, until the topping is golden and the cheese is bubbling. Garnish with reserved green onions before serving.
Helpful Tips to Perfect This Recipe
- Choose the Right Potatoes: Yukon Golds create naturally creamy mashed potatoes, but Russets will work if you prefer a fluffier texture.
- Warm Your Dairy: Adding warm milk keeps the mashed potatoes silky smooth and prevents them from turning gummy.
- Crunch Factor Matters: The buttery cracker topping adds texture—don’t skip it! For variation, try crushed potato chips or panko breadcrumbs.
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