About This Recipe
This recipe transforms classic mashed potatoes into a baked casserole. The dish incorporates cheese and onion for a savory flavor profile. It is designed to be served as a side dish.
Why You’ll Love This Recipe
This casserole is a practical option for preparing in advance. The baking process creates a textured top layer while maintaining a soft interior. The combination of cheese and onion provides a consistent flavor.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and quartered
- 4 tablespoons unsalted butter, divided
- 1 cup whole milk, warmed
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup finely chopped yellow onion
- 1/4 cup chopped fresh chives (for garnish)
Step by Step Instructions
- Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
- Place the peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Drain the potatoes thoroughly and return them to the warm pot.
- Mash the potatoes until no large lumps remain.
- Add 2 tablespoons of butter, warm milk, sour cream, salt, and pepper. Continue mashing until smooth and well combined.
- In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Fold the cooked onions and 1 cup of shredded cheddar cheese into the mashed potato mixture until evenly distributed.
- Transfer the potato mixture to the prepared baking dish. Spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese on top is melted and lightly browned.
- Remove from oven and let stand for 5 minutes before serving. Garnish with chopped fresh chives.
FAQ
Can I make this casserole ahead of time?
Yes. Prepare the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
Can I use a different type of cheese?
Yes. Gruyère, Monterey Jack, or a Colby cheese blend can be used as substitutes for cheddar.
Can I use pre-made mashed potatoes?
Yes, approximately 8 cups of pre-made mashed potatoes can be used as a base for this recipe.
You Must Know
Thoroughly draining the cooked potatoes is essential to prevent a watery casserole. Allowing the casserole to rest for a few minutes after baking makes it easier to portion and serve.
Storage Tips
Refrigeration: Cool leftovers completely. Store in an airtight container in the refrigerator for up to 4 days.
Freezing: This casserole can be frozen before or after baking. Wrap the assembled, unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
Reheating: Reheat portions in the microwave or reheat the entire casserole, covered, in a 350°F (175°C) oven until warmed through.