Description
Rich, creamy potato casserole with sour cream, cream cheese, and melted cheddar that recreates the steakhouse experience at home.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1½ cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 4 green onions, chopped
- 3 cloves garlic, minced
- ¼ cup fresh chives, chopped
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- â…› teaspoon cayenne pepper
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
- 1. Preheat oven to 350°F and butter a 9×13-inch baking dish.
- 2. Boil cubed potatoes in salted water for 12-15 minutes until tender but firm.
- 3. Mix cream cheese, sour cream, garlic, white parts of onions, and seasonings in large bowl.
- 4. Drain potatoes and let cool 5 minutes.
- 5. Fold potatoes into cream mixture with 1 cup cheddar and half the chives.
- 6. Transfer to baking dish and top with remaining cheeses.
- 7. Mix panko with olive oil and sprinkle over cheese.
- 8. Bake 25-30 minutes until golden and bubbling.
- 9. Rest 10 minutes, then garnish with remaining chives and green onions.
Notes
Store covered in refrigerator up to 4 days. Can be assembled 24 hours ahead. Reheat gently to prevent dairy separation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g