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+ servings

Sour Cream and Onion Potato Bake

Serves: 8 people
5 from 6 votes
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!