This Sour Cream Potato Bake Recipe has been a favorite in my husband's family for over 30 years! It's the kind of recipe you want to serve at holiday dinners, potlucks, and special family meals. We've found the right balance of sour cream and sharp cheddar to potatoes, so every bite is creamy, cheesy, and satisfying. But best of all, it's make-ahead friendly, so there's one last thing to do at mealtime.
We've spent a lot of time perfecting potato recipes around here since they're a staple. From baked to grilled to roasted, we've clocked countless hours getting them just right.
Honestly, a casserole like this is just an excuse for potatoes to carry all the sour cream and cheese straight to your mouth. Potatoes are so good at soaking up all the flavors around them. They are basically a blank slate, which makes them perfect for a side dish like this.
This recipe is a regular at our holiday table every single year. It is especially popular for our Easter Recipes and Thanksgiving Recipes!
Recipe Notes from Danielle & Misty
After making these sour cream potatoes at least 100 times, we know exactly what makes them work. Our go-to's are russet potatoes because they soak up the sour cream and cheese while holding their shape. And while we love plenty of cheddar cheese, there's a point where adding more just makes them greasy. Lastly, the green onions give that much needed burst of freshness to balance the richness of the dish.
Ingredients for potato casserole with sour cream
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: Russet potatoes are perfect for this. They're easy to find and have the right texture.
- Cheese: Sharp cheddar is best, but mild cheddar cheese works if you want a softer flavor. Shredding from the block will mean a better melt on the cheese.
- Sour Cream: We always use full-fat sour cream. Lower-fat might work, but we haven't tried it.
- Green Onions: Don't skip the green onions. They add a great fresh flavor.
- Paprika: Sprinkle on top for color and flavor. We forgot to add it before baking-oops!
- Salt & Pepper: Potatoes need salt! We like kosher salt and freshly ground pepper for the best flavor.
How to make sour cream potato bake
Start by preheating the oven to 350º Farenheit. Then prep a 9x13 pan by spraying it with a non-stick cooking spray.
After scrubbing the skins, place potatoes in a large pot and cover with water. Bring potatoes to boil with the skins on until the inside is tender. Depending on the size of the potatoes that might take 45-60 minutes.
Use a sharp knife to test for doneness. It should go in and come out without any resistance.
Remove them from the water and allow to cool until they can be handled.
Remove the potato skins and cut potatoes into ¾-1 inch chunks.
Add the potato pieces to a large bowl. Add in the sour cream, cheese, salt, pepper, and green onions - reserving some for the top. Stir until well combined.
Spread mixture into the prepared casserole dish. Sprinkle with paprika over the top and then sprinkle on the remaining green onions.
Note: In the busyness of picture day, we forgot to sprinkle the paprika over the top.
Baking time is 30-40 minutes or until hot.
Hint: This casserole does not bubble. Bake until the edges just begin to turn golden brown. It should be hot all the way through but not too dark on the top.
Variations
- Cheese: Any melting cheese will work here. I would try pepper jack or colby.
- Herbs: Add in a couple tablespoons of fresh herbs like chives, rosemary, or thyme.
- Add-ins: Any of these would make a delicious addition - bacon, green chilis, or garlic.
- Paprika: Used smoked paprika instead of sweet.
What to serve with sour cream potatoes
- Try serving it with Smoked Tri-Tip for a hearty Game Day Recipes spread
- Best Ever Chicken Marinade
- Grilled Steak
- Cast Iron Pork Tenderloin
- Smoked Brisket or Ribs
- Ham In Roaster
- Turkey Breast In Roaster
Tips & Tricks
- The potatoes need to be really soft but not mushy. Use a sharp paring knife to insert into the thickest part - usually the center. It should slip out without any resistance.
- Shred the cheese from the block yourself. The kind that comes shredded in the bag does not melt as well and can affect the final product.
- Remove the jackets, or skins, while they are still warm, but not burning hot. It is harder to remove once they are cool.
More great recipes
Looking for other recipes like this? Try these:
- Twice Baked Potato Bake (Make Ahead!)
- Grilled Potatoes in Foil Recipe - Summer potato recipe!
- Crispy Hasselback Potatoes (with Yukon Gold Potatoes)
- Cheesy Scalloped Potatoes (Make Ahead!)
- Red Skin Mashed Potatoes - Simple ingredients!
- Crispy Smashed Potatoes - with olive oil!
- How To Make Brown Butter In the Instant Pot - Easy tutorial!
- Hash Browns In the Oven - 4 ingredients!
- Instant Pot Potato Salad - Simple and easy!
Recipe
Sour Cream Potato Bake Recipe (Cheesy Casserole!)
Equipment
- large pot or stock pot
Ingredients
- 3 lbs russet potatoes, scrubbed with skins on about 9 regular or 6 large
- 16 ounces sour cream
- 1 bunch green onions thinly sliced
- 1½ cups sharp cheddar cheese, shredded about 4 ounces
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash paprika
Instructions
- Preheat oven to 350℉. Spray 9 x 13 baking dish with cooking spray.
- While the oven is heating, place the potatoes with skins on in a large pat and cover with water by 1 inch. Bring pot to a boil and cook until the potatoes are very tender. Use a sharp knife to test for doneness. The thickest part should have no resistance. Depending on the size of potato this will be between 45-60 minutes.
- Once the potatoes are tender, remove from water and allow to cool until they can be handled. As soon as they can be handles, remove the skins and cut into ¾ - 1 inch pieces.
- Place in a bowl and add in the sour cream, cheese, salt, pepper and ¾ of the onions, reserving some for the top. Mix thoroughly. Spread mixture in prepared baking dish. Sprinkle with paprika and spread on the rest of the green onions.
- Bake for 30-40 minutes until hot and barley golden. It will not be bubbly.
Notes
-
- The potatoes need to be really soft but not mushy. Use a sharp paring knife to insert into the thickest part - usually the center. It should slip out without any resistance.
-
- Shred the cheese from the block yourself. The kind that comes shredded in the bag does not melt as well and can affect the final product.
-
- Remove the jackets, or skins, while they are still warm, but not burning hot. It is harder to remove once they are cool.
Make Ahead Instructions
This potato bake is perfect for making ahead. Follow the instructions through spreading the sour cream, cheese, and potato mixture into the prepared casserole dish. Cover tightly with plastic wrap and and store in the refrigerator for up to 3 days. When it is time to bake, remove it from the refrigerator and allow to sit at room temperature for an hour. Bake for 50-60 minutes or until hot and slightly golden on the edges. It might take a little extra time depending on how cold the side dish is before baking. Storage Once the potatoes with sour cream and cheese has cooled completely, place into an airtight container and refrigerate for up to 5 days.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mary says
I peel my potatoes and chunk. Always in a hurry and tastes the same.
Danielle says
So glad to hear!
PA says
This is similar to a 1977 recipe we used except 1/2 cup chicken soup and topped with 1/3 to 1/2 cup cornflakes and 2 tablespoons of melted butter (typical casserole style) . Billy Joel is singing. . . . "Heart attack, ack, ack, ack, ack, ack. You oughta know by now."
Judy says
I will definitely be adding crispy bacon and will saute diced onions in the bacon grease. Flavor the diced potatoes with the bacon grease too. That's how I do my Potato Soup. Lots of cheese. I have been married for 58 years and love how Pinterest has added recipes from so many great cooks. Thanks for sharing. ** One tip, if your potato soup is a bit thin, use just a bit of instant potatoes to thicken. Always use real potatoes for the soup. **
Misty says
Thanks for sharing!
Misty says
This potato casserole is so cheesy and delicious!