A gooey, comforting, potato and cheese casserole!

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 2-quart casserole dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a 2-quart casserole dish.

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  • Place potatoes, with their skin, into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and refrigerate until cold; peel and dice.

  • Combine Cheddar cheese and butter in a saucepan over medium heat. Stir until almost melted, 3 to 4 minutes. Remove from heat. Blend in sour cream and onions.

  • Fold mixture into potatoes. Place potato mixture in the prepared casserole dish.

  • Bake in the preheated oven, uncovered, until bubbling and browned on top, about 25 minutes.

Nutrition Facts

384 calories; protein 11.8g; carbohydrates 31.1g; fat 24.3g; cholesterol 63.9mg; sodium 249.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/28/2020
8.28.20 This is really quick and easy to make if you cook your potatoes the night before (or in the morning) and refrigerate. I had doubts about cooking this at 450ºF, but that timing was just about spot on. It was starting to brown and bubble at 18 minutes, so I took it out of the oven. Pretty good, just a bit on the dry side, but that wasn’t a major issue. The sour cream flavor overpowers the cheese a bit, and if I make this again, I’d probably cut the sour cream back a bit and add a little milk to get a creamier texture. As instructed, once the cheese-butter mixture was done, I removed the pan from the heat to add the sour cream and onions. The sour cream was cold and then the cheese mixture seized up, simply wouldn’t incorporate, so I just put it all back on the heat for a minute or so allowing the cheese to melt. Be gentle when folding in those cooked potatoes, otherwise, you’ll end up with mashed potatoes. IMO this really does need salt and pepper. Thanks for sharing your recipe. Read More
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