Description
This ultra-creamy Cheesy Potato Casserole is loaded with tender potatoes, melted cheddar, and a rich blend of sour cream and cream cheese, all baked to golden perfection and topped with fresh chives.
Ingredients
Scale
- 6 medium russet potatoes, peeled and chopped
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 4 oz cream cheese, softened
- 4 tablespoons butter, melted
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons chopped chives
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cooked bacon bits (optional)
- 1/4 cup sliced green onions (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil the chopped potatoes until fork-tender, then drain and return to pot.
- Add sour cream, cream cheese, melted butter, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Mix in half of the shredded cheddar cheese.
- Transfer mixture to the baking dish and spread evenly.
- Top with remaining cheddar cheese.
- Bake uncovered for 25–30 minutes until golden and bubbly.
- Broil for 1–2 minutes if a crispier top is desired.
- Sprinkle with chopped chives and green onions before serving.
Notes
- Let casserole rest before slicing for cleaner servings.
- Use freshly grated cheddar for best melt and flavor.
- Freeze in portions for future quick meals.
- Add jalapeños or broccoli for extra variation.