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Sour Cream and Onion Smashed Potato Casserole

This Sour Cream and Onion Smashed Potato Casserole is one of those recipes you’ll reach for over and over again. The chunky texture of the potatoes along with the sour cream and onion flavor combination is sure to complement a variety of your favorite main dish entrees.

Sour Cream And Onion Smashed Potato Casserole

Easy Sour Cream and Onion Smashed Potato Casserole Recipe

It just goes with everything so well and rounds out most any meal. It sort of celebrates the flavor combo of creamy sour cream with the tangy taste of onion and smothered potatoes. What could possibly be wrong with that? I particularly love this dish because it can be made in advance and chilled until I’m ready to bake it. There’s no meat, so I can easily serve this when vegetarians are dining at my table and know they’ll be satisfied, too.

Sour Cream And Onion Smashed Potato Casserole

How to Make the BEST Sour Cream and Onion Smashed Potato Casserole

  • Ingredients you’ll need to make homemade Sour Cream and Onion Smashed Potato Casserole: Red potatoes, shredded white cheddar cheese, light cream, garlic salt, black pepper, granulated garlic, sour cream, onion powder, paprika and green onions.
  • Kitchen tools you’ll need: Large saucepan, measuring cups and spoons, 13 x 9 inch casserole dish, cheese grater, potato masher, large spoon and sharp knife and cutting board.
  • You could use russet potatoes or golden potatoes in this casserole if desired. Each variety of potato cook differently so watch when boiling them and check for tenderness using the tip of a knife or a fork. When the potatoes are easily pireced, they’re done.
  • Make an effort not to overcook the potatoes prior to assembling with the remaining ingredients.
  • If this potato casserole is assembled in advance, you’ll need to bring it to room temperature prior to baking. If you’re in a hurry, add 10 minutes or so to the baking time. Have fun with the cheese using white or yellow cheddar, Swiss, Gruyere, muenster or whatever you have handy. This dish is low stress all the way around. At our house there’s no wrong cheese. Ever.
  • Keep in mind when smashing the potatoes you’ll need to leave some bite size chunks behind for the scrumptious texture it gives to these smashed potatoes hence the name.
  • When I want to top these with a crispy topping, I sprinkle crushed crush sour cream and onion potato chips over the cheese on top.  It’s a simple way to ad crunch and flavor to the topping. Sprinkle 1 cup on top prior to baking.
  • Store baked Sour Cream and Onion Smashed Potato Casseole chilled in the refrigerator for up to 3 days.
  • Reheat in single servings in the microwave or in a preheated 350°F oven for 10-15 minutes or until heated through.
Sour Cream And Onion Smashed Potato Casserole

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Sour Cream and Onion Smashed Potato Casserole

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: easy-potato-casseroles, sour-cream-and-onion-smashed-potato-casserole
Servings: 10 servings
Calories: 496kcal
Author: Melissa Sperka


  • 16 medium red potatoes
  • 1 tsp salt
  • 1/2 cup butter melted
  • 1 cup light cream
  • 1 16 oz container sour cream
  • 2 tsp garlic salt
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1/4 tsp paprika plus additional for dusting
  • 3 cup shredded sharp white cheddar cheese
  • 6 green onions (1 bunch) thinly sliced


  • Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
  • Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
  • Add the melted butter, light cream, sour cream, garlic salt, black pepper, granulated garlic, onion powder and paprika. Mix well.
  • Fold in 2 cups shredded white cheddar cheese and sliced green onions. Reserve some green onion for garnishing.
  • Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
  • Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.


Serving: 1serving | Calories: 496kcal | Carbohydrates: 56g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1056mg | Potassium: 1627mg | Fiber: 6g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 31mg | Calcium: 297mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Awesome recipe! I used hellavagood French onion dip mixed with the sour cream. Also, do you have nutritional info for this recipe?

  2. Hi, This is such a delish side dish. I made a few changes and it turned out perfect.
    I used almond milk instead of light cream, mixed potatoes (red, white and yellow with the skins removed). Added bacon bits, white and purple onions and chopped garlic. I also used extra sharp cheddar cheese and Parmesan cheese and mixed in a few gf bread crumbs on the top with the cheese.
    This will be a family favorite for sure. I am going to add chicken instead of bacon bits next time and serve with a side salad.
    Stay Safe, Jacalyn

  3. 4 stars
    I prepared this dish for Easter and put my own spin on it because I needed my ingredients to do double-duty. I substituted white potatoes for red, used mild cheddar, and used heavy cream. And as always, I increased the measured ingredients. Turned out yummy -thanks Melissa!

    1. I’m not sure I understand, do you mean 1 cup servings or cooked potatoes? Use around 5 lbs of potatoes and you’ll be good to go.

  4. All of your recipes look so good. I definitely will be making one of your potato casseroles for our Easter dinner.

    Thank you,


  5. Drooling over recipe but lusting after the baking dish. Would you tell me the brand? Would love one like it.

    1. It can be frozen, sure. I make this recipe just as written. If you’ve had success substituting almond milk in other savory casseroles then it should work in this one.

  6. Ok, I just drooled on my laptop. I love a baked potato with sharp cheddar, green onion and sour cream. This looks like the family friendly version.

  7. Hello Melissa!

    I am sorry if this is a silly question – do I leave the skins on the potatoes? You didn’t mention peeling before boiling or after – so leave them on? I also have medium sized red potatoes – would I still use 16? Thanks so much!

    1. I made this yesterday’s and have soo much left over! How long should I heat it today in oven and what degree?

      1. For future reference this can be frozen after baking. You can reheat in a microwave or in a 325°F oven until heated through. time depends totally on amount.

  8. My son and his fiancé come for Sunday supper most every week. It will be on the menu this Sunday coming. Sounds like it would go with an early any entree! Thanks

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