Sour Cream and Onion Potato Bake
Servings: 8
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 9x13-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
Calories: 273kcal | Carbohydrates: 37g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 844mg | Potassium: 856mg | Fiber: 3g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 2mg