Sour Cream And Onion Smashed Potato Casserole

December 11, 2019
This cream and Onion Smashed Potato Casserole is one in all those recipes you’ll reach for over and once more. The chunky texture together with the cream and onion flavor combination is bound to enhance a spread of homestyle main dish entrees.

Sour Cream And Onion Smashed Potato Casserole
It simply goes with everything thus well and rounds out most any meal. It form of celebrates the flavour jazz band of creamy cream with the sour style of onion and smothered potatoes. What might probably be wrong with that? I significantly love this dish as a result of it may be created earlier and chilled till I’m able to bake it. There’s no meat thus, I will simply serve this once vegetarians square measure eating at my table and apprehend they’ll be glad, too.

Sour Cream And Onion Smashed Potato Casserole
Sour Cream And Onion Smashed Potato Casserole

Tips for creating Potato Casserole

  • If this potato casserole is assembled earlier, you’ll have to be compelled to bring it to temperature before baking. If you’re during a hurry, add ten minutes approximately to the baking time. celebrate with the cheese victimisation white or yellow cheese, Swiss, Gruyere, Muenster or no matter you have got handy. This dish is low stress all the approach around. At our house there’s no wrong cheese. Ever.
  • Keep in mind once smashing the potatoes you’ll have to be compelled to leave some bite size chunks behind for the tasteful texture it offers to those smashed potatoes.
  • When I wish to prime these with a crisp topping, I sprinkle crushed crush cream and onion potato chips over the cheese on prime.  So simple, tasty and tummy filling it’s secured there won’t be a spoon left over.
  • If you’re a spud fan, checkout this formula for observance Potatoes from The Country Cook, too.

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 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 onion thinly sliced


  1. Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  2. 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.
  3. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
  4. Add the melted butter, light cream, sour cream and seasonings. Mix well.
  5. Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing.
  6. Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
  7. Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.

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