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This crowd-friendly side dish combines two of my favorite things — mashed potatoes and sour cream and onion flavor. The end result, Sour Cream and Onion Potato Bake, will take your next holiday or dinner party menu to the next level.
Growing up in the South, everything (and I mean EVERYTHING!) was served in a casserole dish, especially when the weather cooled off during the fall and winter. I couldn’t resist doing the same to mashed potatoes. They’re a classic for a reason and one of my favorite side dishes, but I wanted to think outside of the box for this recipe. I decided to amp them up with sour cream, caramelized onions, garlic, and lots of cheddar cheese for a fun and flavorful riff. That said, they’re still versatile enough to serve with any main course and sides that you like for a memorable holiday meal. They won’t overpower your other dishes, but they will pleasantly surprise everyone with their sharp, tangy flavor.
ingredients:
- Russet Potatoes
- Kosher Salt
- Salted Butter
- Yellow Onions
- Garlic Cloves
- Light Sour Cream
- Fresh Chives
- Low-Sodium Chicken Broth
- White Wine Vinegar
- Freshly Ground Black Pepper
- Mild Cheddar Cheese
step-by-step:
step one: preheat the oven
Preheat the oven to 375℉.
step two: cook the potatoes
Place the potatoes in a large pot and fill with water to cover the potatoes by 2 inches. Bring to a boil. Once boiling, add 1 tablespoon salt and continue to boil until potatoes are fork-tender, about 10 minutes.
step three: sauté the onions and garlic
Meanwhile, heat a large skillet over medium heat with 2 tablespoons butter. Add the onions and garlic and cook, stirring, until the onions are tender, 4 to 6 minutes. Set aside.
step four: strain the potatoes
When potatoes are tender, strain and let the steam escape from the colander, about 5 minutes.
step five: make them creamy
In a large mixing bowl, add the sour cream, chives, chicken broth, vinegar, black pepper, and remaining 2 tablespoons butter. Add the potatoes and mash to your desired consistency.
step six: add the onion and garlic mixture
Add the onions, garlic, black pepper, and remaining 2 teaspoons salt. Stir to combine.
step seven: bake the potatoes
Transfer the potatoes to an oven-safe dish, spread into an even layer, and sprinkle with cheddar cheese. Bake, uncovered, until the cheese is lightly browned, 10 to 15 minutes.
step eight: garnish and serve
Top with remaining chives, serve, and enjoy!
recipe faqs:
Yes, definitely! Follow steps 1 through 6, then cover and store the potatoes in the fridge until you’re ready to bake. You might just need to bake them a little longer so that they’re warmed all the way through.
Yes! Feel free to use dairy-free sour cream, shredded cheese, and plant-based butter.
This Sour Cream and Onion Potato Bake will complete your holiday feast! Leave a comment below once you’ve tried it and let me know what you think!
looking for more potato side dishes? try these!
Sour Cream and Onion Potato Bake
Ingredients
- 3 pounds russet potatoes, peeled and quarted
- 1 tablespoons plus 2 teaspoons kosher salt, divided
- 4 tablespoons salted butter, divided
- 2 cups thinly sliced yellow onions (from about 1 medium onion)
- 3 garlic cloves, minced
- 1 cup light sour cream
- 1/2 cup freshly chopped chives, divided
- 1/4 cup low-sodium chicken broth
- 2 teaspoons white vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded mild cheddar cheese
Instructions
- Preheat the oven to 375℉.
- Place the potatoes in a large pot and fill with water to cover the potatoes by 2 inches. Bring to a boil. Once boiling, add 1 tablespoon salt and continue to boil until potatoes are fork-tender, about 10 minutes.
- Meanwhile, heat a large skillet over medium heat with 2 tablespoons butter. Add the onions and garlic and cook, stirring, until the onions are tender, 4 to 6 minutes. Set aside.
- When potatoes are tender, strain and let the steam escape from the colander, about 5 minutes.
- In a large mixing bowl, add the sour cream, chives, chicken broth, vinegar, black pepper, and remaining 2 tablespoons butter. Add the potatoes and mash to your desired consistency.
- Add the onions, garlic, black pepper, and remaining 2 teaspoons salt. Stir to combine.
- Transfer the potatoes to an oven-safe 9×13-inch baking dish, spread into an even layer, and sprinkle with cheddar cheese. Bake, uncovered, until the cheese is lightly browned, 10 to 15 minutes.
- Top with remaining chives, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! If I have to bake at 350 how long would you recommend? Until the cheese looks good on top?
it should be close to same time, around 20 mins.
WOW! Alex, I love all of your recipes and this one did not disappoint. I don’t think I will be able to eat mashed potatoes any other way now.
haha, I am so glad.
Hi Alex! What size baking dish do you recommend? Can’t wait to try for thanksgiving!
9x 13! enjoy!
I made this a little early and had to sample. WOW! Another one knocked out of the park, you never steer us wrong! Thanks Alex, your work is very appreciated!
Alex – this looks amazing and easy to add to the Thanksgiving table!! Thanks for sharing. 😊 What are your thoughts on subbing sour cream for plain Greek yogurt. Do you think it would turn out about the same?
I don’t think it will be the ‘same’ but I think it’d still be delicious!!
Would these still taste good with gravy all over them? Might be a a loaded question cause what isn’t good with gravy all over it.
Okay, this looks divine and I’ll definitely be making this for the “mashed potatoes” side this thanksgiving. I looked but didn’t see how many people this should serve?
If you have a huge feast? this could easily serve 12. But if you don’t have as much, 8.
Sounds amazing and can’t wait to make it for Thanksgiving! You mentioned it’s a good recipe to make ahead…could you tell us the steps?
I would make it all (minus the baking part) and place it in a baking dish, cover and just keep refrigerated until ready to bake!
Hi – could you make this 1 – 2 days before Thanksgivings? Wondering if I could have it ready to go then pop it in the oven before dinner time? Thank you!
yes for sure!
For about how long/temp if you were reheating right before dinner?
Id do close to 350, for about 20 mins.
Looks amazing!! Do you recommend substitutions for making this dairy free? Or would it be better to pick a different recipe?
I’d likely go for a different recipe; however, you could definitely use a DF Sour Cream, DF Shredded cheese, and Vegan butter.
This looks so good. When cooking for my vegetarian kids I’m wondering if you could recommend a substitute for the chicken broth. If it needs more liquid could you add milk or would you go with a veggie broth.
Thanks.
I would sub vegetable broth for the chicken broth. Enjoy!
Veggie broth is totally fine!