Description
Creamy, rich steakhouse-style potato casserole with sour cream, cream cheese, and sharp cheddar topped with golden breadcrumbs.
Ingredients
Scale
- 3 pounds russet potatoes, peeled
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1½ cups sharp cheddar cheese, shredded and divided
- ¼ cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 3 tablespoons butter, melted
- ½ cup panko breadcrumbs
- 2 tablespoons fresh chives, chopped
- ½ cup whole milk or heavy cream
Instructions
- 1. Preheat oven to 350°F and butter a 9×13-inch baking dish. Boil potatoes in salted water for 15-18 minutes until tender but firm.
- 2. Drain potatoes and cool for 10 minutes. Combine cream cheese and sour cream until smooth.
- 3. Mix in garlic, green onions, salt, pepper, paprika, and 1 cup cheddar cheese.
- 4. Shred cooled potatoes and fold into cream mixture. Add milk if needed for consistency.
- 5. Transfer to baking dish and spread evenly.
- 6. Mix melted butter with breadcrumbs, sprinkle over potatoes with remaining cheese.
- 7. Bake 35-40 minutes until golden and bubbling.
- 8. Rest 10-15 minutes before serving. Garnish with chives.
Notes
Can be assembled 24 hours ahead. Store leftovers 4 days refrigerated. Reheat covered at 325°F.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g