Description
Description A warm, comforting casserole that tastes like a classic steakhouse side dish, combining creamy sour cream, sharp cheddar, and tender potato chunks.
Ingredients
- 3 large russet potatoes
- 1 medium onion, finely chopped
- 1 cup sour cream
- 2 cups sharp cheddar cheese, grated
- 1 tablespoon unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh chives or green onions, finely chopped (for garnish)
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Instructions
- Peel and cut the potatoes into chunks.
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and let the potatoes dry for a few minutes.
- In a mixing bowl, combine sour cream, melted butter, chopped onion, salt, and pepper.
- Gently fold in the boiled potatoes, ensuring some chunks remain.
- Transfer to a baking dish and top with grated cheddar cheese.
- Bake at 375°F (190°C) for 25–30 minutes until cheese is bubbly and golden.
- Garnish with chives or green onions before serving.
Notes
- Notes
- For a crunchier topping, consider adding breadcrumbs mixed with butter towards the end of baking.