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.
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
Ingredients
- 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
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 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.
If doing half the recipe, how long should it bake?
Check it around 30 minutes and add time from that point.
If using the potato chips, do you put them on before you bake the dish, or after?
Prior to baking.
Thank you! 😊
Awesome recipe! I used hellavagood French onion dip mixed with the sour cream. Also, do you have nutritional info for this recipe?
Thank you, yes at the bottom of the recipe card.
What do you mean by light cream?
There is such a thing as light cream available in the dairy section with heavy cream and half and half.
One word! DELICIOUS!
Thanks so much!
do you leave the skin on the potatoes
I do but, you can peel them if you prefer them peeled.
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
That was a FEW changes? Why don’t you just start your own cooking web site?
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!
Can I use gold potatoes with this receipe instead of red ones?
Yes, you can.
This potato recipe is delicious! you just can’t go wrong with it!
Thanks John!
Approximately how many cups of potatoes are we looking at?
Thanks!
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.
All of your recipes look so good. I definitely will be making one of your potato casseroles for our Easter dinner.
Thank you,
Debbi
Thanks Debbi!
Drooling over recipe but lusting after the baking dish. Would you tell me the brand? Would love one like it.
I got this dish at Sur la Table.
Don’t have cream. Am wondering if almond cashew milk can be substituted? And can this dish be frozen?
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.
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.
Exactly Gail, it’s a terrific way for serving a ready-made baked potato to a crowd.
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!
That’s not silly at all. Yes, I leave them on.
Thank you!! They were delish!!
I made this yesterday’s and have soo much left over! How long should I heat it today in oven and what degree?
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.
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
Hi Sharon, it sure does complement so many meals. I sure hope they love it!
Sounds like a nice idea for our small prayer group . Something so easy yet tasteful.
Super easy and perfect potluck food. Hope they love it!
Sounds nice and special. Thank you.
Thanks Liz!