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Here 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.
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
Ingredients
- 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
Instructions
- 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!
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!