Description
Creamy, cheesy potatoes baked to perfection with a crisp topping. A comforting side dish that’s perfect for any meal.
Ingredients
Scale
- 1,500 g (3.3 lb) small Yukon Gold or red potatoes
- 113 g (½ cup) unsalted butter
- 240 g (1 cup) sour cream
- 120 ml (½ cup) heavy cream
- 225 g (2 cups shredded sharp cheddar cheese
- 1 medium onion (about 100 g), finely diced
- 3 cloves garlic, minced
- 1½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- 30 g (⅓ cup) panko breadcrumbs or crushed crackers (optional)
- 2 tbsp fresh chives or parsley, chopped (for garnish)
Instructions
- Par-cook the potatoes: Place the potatoes in a large pot, cover with cold water, and add 1 tsp kosher salt. Bring to a boil and simmer until slightly tender, about 10–12 minutes. Drain and cool for 5 minutes.
- Prepare the creamy base: Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 30 more seconds. Remove from heat and whisk in sour cream, heavy cream, salt, and pepper.
- Assemble the casserole: Preheat oven to 180°C (350°F). Cut the par-cooked potatoes and place them in a baking dish. Pour the cream mixture over them and sprinkle cheese on top. Toss gently to coat without mashing the potatoes.
- Add topping and bake: Sprinkle breadcrumbs over the cheese and dot with butter. Bake for 25–30 minutes until golden brown and bubbly.
- Rest and finish: Remove from the oven and let rest for 5 minutes. Garnish with chives or parsley and serve warm.
Notes
Best if assembled up to step 3 and refrigerated overnight; add 5–10 minutes to baking time when chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 3g
- Sodium: 560mg
- Fat: 71g
- Saturated Fat: 34g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 160mg