Sour Cream and Onion Smashed Potato Casserole

If you’re looking for a crowd-pleasing side dish that’s creamy, savory, and full of flavor, this Sour Cream and Onion Smashed Potato Casserole is just the ticket. It combines tender smashed potatoes, tangy sour cream, and oniony goodness into a delicious casserole that’s perfect for family dinners, potlucks, or holiday feasts. Topped with melty cheese, this casserole is sure to be a favorite.

Table of Contents

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Ingredients

For Sour Cream and Onion Smashed Potato Casserole

• 3 pounds baby potatoes (red or Yukon Gold)
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 1 packet (1 ounce) onion soup mix
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped green onions (optional, for garnish)

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Place the baby potatoes in a large pot and cover with water. Add a pinch of salt.
2. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.

Step 2: Smash the Potatoes

1. Preheat your oven to 375°F (190°C).
2. Transfer the drained potatoes to a large mixing bowl. Using a potato masher or a fork, gently smash the potatoes, leaving some chunks for texture.

Step 3: Mix in the Flavor

1. Add the melted butter, sour cream, onion soup mix, garlic powder, salt, and black pepper to the smashed potatoes. Mix until well combined.

Step 4: Assemble the Casserole

1. Transfer the potato mixture to a greased 9×13-inch baking dish. Spread it out evenly.
2. Sprinkle the shredded cheddar cheese over the top of the potatoes.

Step 5: Bake

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
2. Remove from the oven and let cool for a few minutes. Garnish with chopped green onions if desired.

Cook Notes & Tips

• Potatoes: Baby red or Yukon Gold potatoes work best for this recipe due to their creamy texture, but russet potatoes can also be used if preferred.
• Texture: For a creamier consistency, smash the potatoes thoroughly. If you prefer more texture, leave some larger chunks.
• Cheese: Feel free to use a combination of cheeses like Monterey Jack or Gruyere for added flavor.

Variations

• Bacon and Cheese: Add cooked, crumbled bacon to the potato mixture before baking for extra flavor.
• Herbed Potatoes: Mix in fresh chopped herbs like chives, thyme, or parsley for a fresh touch.
• Spicy Twist: Add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the potato mixture for a bit of heat.

Frequently Asked Questions (FAQs)

1. Can I Make This Casserole Ahead of Time?

Yes! You can prepare the casserole up to the point of baking, then cover it and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time.

2. How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

3. Can I Freeze This Casserole?

Yes, you can freeze this casserole. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

4. What Should I Serve with Sour Cream and Onion Smashed Potato Casserole?

This casserole pairs wonderfully with roasted chicken, grilled steak, or baked fish. It’s also a great addition to any holiday spread.

Sour Cream and Onion Smashed Potato Casserole is a comforting, flavorful side dish that’s perfect for any occasion. With its creamy texture, savory onion flavor, and melty cheese topping, it’s sure to be a hit with family and friends. Give this easy recipe a try, and enjoy a delicious twist on classic potatoes.

Happy cooking!