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.
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.
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.
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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Helpful Kitchen Items:
Sour Cream and Onion Smashed Potato Casserole
- 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.