Sour Cream Potato Bake Recipe (Cheesy Casserole!)

Upclose view of spuds in a baking dish with cheddar, sour cream, and green onions.

5 from 1 vote

Sour Cream Potato Bake Recipe (Cheesy Casserole!)

This Sour Cream Potato Bake Recipe is the ultimate comfort food, perfect for potlucks and Sunday dinners. Made with russet potatoes, creamy sour cream, sharp cheddar cheese, and fresh green onions, it's a side dish that'll be gone in no time. Plus, you can make it ahead and bake when ready!

Prep Time1

Cook Time30

Total Time1 30

Course: Side Dish

Cuisine: American

Servings: - 8 people

Calories: 446kcal

Author: Danielle

Equipment

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

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.

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.

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