This cheesy potato casserole has been a mainstay on our holiday table for many years now. It comes together quickly with just a few simple ingredients and can be prepped beforehand then heated in the oven when you’re 30 minutes away from sitting down to dinner. As Ina Garten would say, “how easy is that?”
Nope, cheesy potato casserole isn’t Paleo or whole30, so here I am on my apology tour for posting something delicious, full of dairy, and totally worth it. Sigh. More coming on that later (spoiler: I’m rebranding this site to not be so strictly Paleo in name because, well, I don’t eat strictly Paleo, not even close). If the holidays aren’t a time to unshackle ourselves from the restrictive diet norms that usually follow us around all year then I don’t know what is. I say enjoy it, and ditch the guilt. We’ll all be better for it.
This dish is so simple and that’s what I love about it. That, and the fact that it has sharp cheddar cheese and sour cream, two parts of the holy trinity that are completed by the carby goodness the potatoes bring to the table. Yum.
It’s so simple I don’t even need to drone on about technique or how to cook it. There’s no nuance. Though, if you’ve never melted cheese into butter then folded in sour cream, you are in for a visual treat. It’s really delightful to see the sour cream take on this light and fluffy texture when mixed in to the liquid gold that is the melted cheese and butter. I’m giving myself the vapors!
If cheese and potatoes are one of your favorite combinations, too, I recommend checking out my sweet potato and sharp cheddar gratin. It’s beyonnnnnnd good – a tasty twist on a classic using sweet potatoes.Print
Simple, tasty, and full of cheesy deliciousness, this cheesy potato casserole is a holiday favorite in my home – but I love to sneak it year round!
- 6 medium russet potatoes
- 1/2 cup sliced green onion
- 1/4 cup butter
- 2 cups sharp cheddar cheese, grated
- 2 cups sour cream
- Salt and pepper to taste
- Chives for garnish (optional)
- Boil the potatoes for 10-15 minutes, until soft on the outside but still a tiny bit al dente on the inside. You don’t want them completely falling apart, remove from boiling water and wait until they are cool enough to handle
- Once cooled, peel and coarsely grate the potatoes on a box grater using the large holes
- On the stovetop in a large skillet melt the butter and briefly sauté the green onions
- Add cheese and stir until melted and incorporated
- Fold in the sour cream and stir until well blended with the cheese and onion mixture
- Add the potatoes and gently mix until evenly combined. Add salt (I use about a teaspoon)
- Turn into a well-greased baking dish
- Bake at 350 until heated through and lightly browned on top, about 30 minutes. Garnish with fresh chives
Keywords: Cheesy potatoes, casserole, potato, potato casserole, cheddar cheese, holiday, hot dish