This Sour Cream and Onion Potato Casserole is a go-to recipe you’ll turn to time and again. With its hearty potato chunks and rich sour cream and onion flavor, it pairs perfectly with a wide range of your favorite main dishes.

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Ingredients to Make Sour Cream and Onion Potato Casserole Recipe

This easy potato casserole really goes with just about everything and adds the perfect finishing touch to almost any meal. It’s a celebration of that classic combo, creamy sour cream, tangy onion, and hearty, smothered potatoes. What’s not to love?

I especially like that I can make it ahead of time and keep it in the fridge until I’m ready to bake. Plus, it’s meat-free, so it’s a great option when I’ve got vegetarians at the table, I know they’ll be just as satisfied. Pack it up and share at potlucks, when entertaining or add it to your holiday table.

Checkout this quick list of key ingredients you’ll need to make easy Sour Cream and Onion Smashed Potato Casserole Recipe: (Scroll down for full printable recipe card.)

Potatoes – Russet potatoes or red potatoes form the base of the casserole.
Butter – Salted or unsalted butter for richness.
Cheese – Shredded white cheddar cheese adds a melty texture.
Liquid – Light cream or half and half to thin the potato mixture.
Sour Cream – Full fat sour cream gives the casserole its signature flavor.
Seasonings – Garlic salt, black pepper, granulated garlic, onion powder and paprika.
Onion – Green onions for a hint of onion flavor.

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How to Make the BEST Sour Cream and Onion Potato Casserole

Heat Oven and Prepare Casserole Dish – Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray. Set aside.
Cook Potatoes – Place potatoes in a large pot cover the potatoes with water. Season the water with with salt. Bring to a boil cooking until fork tender. Drain well.
Mash the Potatoes – Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving some chunky.
Mix-Ins – To the potatoes add the melted butter, light cream, sour cream, garlic salt, black pepper, granulated garlic, onion powder and paprika. Mix well.
Add the Cheddar Cheese – Fold in shredded white cheddar cheese and sliced green onions. Reserve some green onion for garnishing.
Transfer Potato Mixture to the Dish – Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
Oven – Bake per the cook time in the recipe until the top is golden brown.
Serve – Garnish with reserved chopped green onion just before serving.

Kitchen Equipment to Make Sour Cream Onion Potato Casserole

Large saucepan for cooking the potatoes. Make an effort not to overcook the potatoes and cook them just until fork tender, prior to assembling with the remaining ingredients.
Measuring cups and spoons
One 13×9-inch casserole dish for baking the casserole.
Cheese grater for prepping the cheese.
Potato masher and large spoon for stirring everything together.
Sharp knife and chopping board.

Recipe Variations and Substitutions

Potatoes – You could use russet potatoes or Yukon gold potatoes in this casserole. Each variety of potatoes will cook slightly differently, so keep an eye on them when initially boiling them and check for tenderness using the tip of a knife or a fork. When the potatoes are easily pierced, they’re done.
Cheese – You can get creative with the flavor of cheese used. You could use white or classic sharp cheddar cheese, Swiss cheese, Gruyere, colby-jack cheese or pepper jack cheese for spice.
Protein – You could add diced ham, crispy bacon or chopped chicken to the potato mixture.
Fresh Herbs – You can garnish this potato casserole with fresh parsley or chives.
Texture – Keep in mind when mashing the potatoes you’ll need to leave some bite size chunks behind for the scrumptious texture it gives to them.
Alternate Topping – If you’d like to add a crunchy topping, you can sprinkle the top with 1 cup of crushed crush sour cream and onion potato chips. It’s a simple way to add crunch and flavor to the topping.
When to Serve – Serve this potato casserole for Thanksgiving, Christmas or Easter dinner, when you’re entertaining friends, or pack it up for your next potluck, it’s always a hit.

Storage and Leftovers

Make Ahead Tip – You can assemble this potato casserole one day in advance and store it chilled in the refrigerator until you want to bake it. Allow 15-20 minutes on the counter to bring it to room temperature prior to baking. You may need to add a few minutes to the baking time.
Leftovers – Store baked Sour Cream Onion Potato Casserole covered with aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat in single servings in the microwave or in a preheated 350°F oven for 10-15 minutes or until heated through.
Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Potato Recipes to Make

Au Gratin Ranch Potatoes feature cubed frozen hash browns for easy preparation.
Classic Twice Baked Potatoes are always a winning side dish to make.
Make ahead Cheesy Mashed Potato Casserole.
Streusel topped Sweet Potato Casserole is a holiday must-make.
Slow Cooked Scalloped Potatoes with Ham is a one dish meal.
Twice Baked Smashed Potatoes feature bacaon and plenty of cheddar cheese.
Gooey and delicious Green Chile Queso Potatoes.
Grilled Steak and Potato Kabobs from Moore or Less Cooking.

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