Sour Cream and Onion Potato Bake

Sour Cream and Onion Potato BakeHere is a recipe that combines two of my favorite things: Sour cream and onion flavor + mashed potatoes. The end result, Sour Cream and Onion Potato Bake, is just heavenly.

Growing up in the south, I’ve been taught to put things in a casserole dish and serve it so that it is hot and bubbly. Especially when the fall/winter weather rolls around and you’re attending gatherings for Thanksgiving, Christmas, and the holiday season. Here is a great one to make ahead and just pop in the oven at whatever party you are going to. [Just do steps 1-9 and finish in the oven when you get there]. It takes everyone’s favorite side dish (mashed potatoes) and amps them up with a fantastic and fun flavor of sour cream and onion. 

Sour Cream and Onion Potato Bake

Even though this Sour Cream and Onion Potato Bake are a show stopper, they aren’t *so crazy* in flavor that you can’t serve them on your holiday table. They won’t overpower your other dishes and instead, they’ll just surprise everyone and get them excited about the new spin on potatoes this year. 

If you love this recipe, try these other potato recipes: Herbed Hassleback Potatoes, Whole30 Scalloped Potatoes, Greek-Style Potatoes.

Sour Cream and Onion Potato Bake

Serves: 8 people
Prep Time15 mins
Cook Time15 mins
Baking Time15 mins
Total Time45 mins


  • 3 lb russet potatoes, peeled and cut
  • 1 tbsp + 2 tsp kosher salt
  • 4 tbsp salted butter
  • 2 cups yellow onion, thinly sliced (or one medium onion)
  • 3 cloves garlic, minced
  • 2 tsp white vinegar
  • 1 cup low-fat sour cream
  • 1/4 cup low-sodium chicken broth
  • 1/2 tsp freshly cracked pepper
  • 1/2 cup freshly chopped chives (reserve 1/4 for topping)
  • 1/2 cup mild cheddar cheese


  • Preheat oven to 375 degrees.
  • Place cut potatoes into a large pot and fill with water so that it is just covering potatoes by 2 inches. Bring to a boil.
  • Once boiling, add 1 tbsp of the salt and continue to boil until potatoes are fork-tender, about 10 minutes.
  • Meanwhile, heat a large skillet over medium heat with 2 tbsp of the butter. Add onion and garlic then cook, stirring, until the onions are tender, 4 to 6 minutes.
  • When potatoes are tender, strain and let steam escape a the colander for about 5 minutes, allowing excess water to drain [this prevents the potatoes from not tasting watery].
  • Place potatoes in a large bowl and add the sour cream, white vinegar, chicken broth, pepper, 1/4 cup of the chives, and 2 tbsp of butter.
  • Using a potato masher, mash until potatoes are your desired consistency. [For this recipe, I prefer mine a little lumpy.]
  • Once mashed, stir in the onion mixture with black pepper and 2 tsp of kosher salt.
  • Add the potatoes into an oven-safe dish and sprinkle with cheese.
  • Place into the oven, uncovered until cheese is lightly browned, 10 to 15 minutes.
  • Once browned, top with remaining chives, serve and enjoy!

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