This Sour Cream and Onion Smashed Potato Casserole is one of those recipes you'll reach for over and over again. The chunky texture along with the sour cream and onion flavor combination is sure to complement a variety of homestyle main dish entrees.
Sour Cream and Onion Smashed Potato Casserole
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.
Tips for Making Potato Casserole
- 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.
- 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. So simple, tasty and tummy filling it's guaranteed there won't be a spoonful left over.
- If you're a spud fan, checkout this recipe for Funeral Potatoes from The Country Cook, too.
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Helpful Kitchen Items:
Sour Cream and Onion Smashed Potato Casserole
Servings: 10 servings
Calories: 496kcal
Ingredients
- 16 medium red potatoes
- 1 teaspoon salt
- ½ cup butter melted
- 1 cup light cream
- 1 16 oz container sour cream
- 2 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ¼ teaspoon paprika plus additional for dusting
- 3 cup shredded sharp white cheddar cheese
- 6 green onion thinly sliced
Instructions
- 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 teaspoon 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 and seasonings. Mix well.
- Fold in 2 cups shredded white cheddar cheese and sliced green onion. 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..
Nutrition
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Fred
Awesome recipe! I used hellavagood French onion dip mixed with the sour cream. Also, do you have nutritional info for this recipe?
Melissa
Thank you, yes at the bottom of the recipe card.
Sharon
What do you mean by light cream?
Melissa
There is such a thing as light cream available in the dairy section with heavy cream and half and half.
Sherri
One word! DELICIOUS!
Melissa
Thanks so much!
blanche hillier
do you leave the skin on the potatoes
Melissa
I do but, you can peel them if you prefer them peeled.
Jacalyn
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
Crockett
That was a FEW changes? Why don’t you just start your own cooking web site?
Juliette
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!
Jeant
Can I use gold potatoes with this receipe instead of red ones?
Melissa
Yes, you can.
JOhn
This potato recipe is delicious! you just can't go wrong with it!
Melissa
Thanks John!
Diana Craig
Approximately how many cups of potatoes are we looking at?
Thanks!
Melissa
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.
Debbi Richardson
All of your recipes look so good. I definitely will be making one of your potato casseroles for our Easter dinner.
Thank you,
Debbi
Melissa
Thanks Debbi!
Patricia Clark
Drooling over recipe but lusting after the baking dish. Would you tell me the brand? Would love one like it.
Melissa
I got this dish at Sur la Table.
Purple
Don't have cream. Am wondering if almond cashew milk can be substituted? And can this dish be frozen?
Melissa
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.
Gail
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.
Melissa
Exactly Gail, it's a terrific way for serving a ready-made baked potato to a crowd.
Melissa
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!
Melissa
That's not silly at all. Yes, I leave them on.
Melissa
Thank you!! They were delish!!
Michele
I made this yesterday’s and have soo much left over! How long should I heat it today in oven and what degree?
Melissa
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.
Sharon
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
Melissa
Hi Sharon, it sure does complement so many meals. I sure hope they love it!
ANNETTE
Sounds like a nice idea for our small prayer group . Something so easy yet tasteful.
Melissa
Super easy and perfect potluck food. Hope they love it!
Liz
Sounds nice and special. Thank you.
Melissa
Thanks Liz!