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Sour Cream and Onion Potato Casserole

Side Dish 🥗Dinner 🍽️Lunch 🥪 Soul Food 🇺🇸Southern Recipes 🇺🇸American Low-SodiumVegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Sour Cream and Onion Potato Casserole layers fluffy mashed russets with sweet caramelized onions, tangy dairy, and sharp white Cheddar for a rich, savory bite. A crunchy sour cream–and–onion chip topping adds texture that contrasts the smooth interior. It’s a comforting, crowd-friendly bake perfect for weeknights or potlucks.

  • Prep15 mins
  • Cook45 mins
  • Serves8
  • DifficultyEasy
Sour Cream and Onion Potato Casserole
  1. 1

    Gather all the ingredients.

  2. 2

    Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, put the potatoes in a 6- to 8-quart pot and cover with salted water. Bring to a boil over high heat. Reduce to medium and simmer for 25 minutes, or until very tender.

  3. 3

    Meanwhile, heat the olive oil in a large skillet over medium heat.

  4. 4

    Add the onions, garlic, sugar, and vinegar to the skillet. Cook the onion mixture, stirring occasionally, until the onions are tender and caramelized, adding water 1 tablespoon at a time as needed to prevent sticking, about 20 minutes; set aside.

  5. 5

    Once the potatoes are done, drain them and return them to the pot. Turn the heat to high and cook, stirring the potatoes for 30 seconds to help remove excess cooking liquid. Remove from the heat.

  6. 6

    Add the sour cream, buttermilk, butter, salt, and black pepper to the potatoes.

  7. 7

    Mash with a potato masher until smooth and fluffy.

  8. 8

    Add the cooked onion mixture, green onions, and chives to the potato mixture; stir to combine.

  9. 9

    Spread in a 2-quart baking dish. Sprinkle with the cheese and potato chips.

  10. 10

    Bake until the cheese is melted, about 20 minutes.

  11. 11

    Garnish with additional chopped fresh chives.