This Sour Cream Potato Casserole has tangy twist with a garlicy bread crumb topping, sure to be a great compliment to any meal you serve!
I love mashed potatoes all ways but this is by far my favorite! This Sour Cream Potato Casserole has been passed down to me from my grandmother (as most of my recipe’s) and all of my family expect them to be served over the holidays! There’s just something about sour cream and potatoes that pairs so well together and makes you want more! And then you add in some green onions and topped with a garlicy, buttery, bread crumb topping and well, my mouth is watering, is yours?
I could eat this Sour Cream Potato Casserole by itself and not even feel bad about it. But my favorite companion for this casserole, has to be with An Easy And Delicious Beef Stew – Belgian Stew. These two together just go hand in hand and compliment each other so well.
It’s also a classic paired with turkey dinner, or even as a mashed potato gravy. So many ways this easy dish can be the star of the show.
And the best part ! It can be made in advance. Whenever I am making a big meal, I like to make this dish the day before and tuck it into the fridge and pop in the oven, about a half hour before serving. One less component to worry about on a busy day!
Just like any classic mashed potato, start by peeling your potatoes. For this dish I use about 10-12 medium size potato’s. And slice into quarters to shorten your boiling time.
Add a little salt to your water and let these babies roll until fork tender.
Once the potato’s are cooked, drain and add back into your pot.
Grab your masher and mash them up, adding in your sour cream, green onions and salt and pepper to taste.
Once everything is mixed together, it should have a whipped like consistency and not dry. If it seems a little dry add more sour cream.
Transfer to a baking dish. I use a 9×14 glass dish so there’s lots of potato to be covered with the breadcrumb topping.
Smooth and level out the potato’s in the dish.
Now you can finely chop your garlic.
Heat a larger sized frypan and melt your butter.
Add the garlic into the melted butter and cook for 1 minute, until the garlic is fragrant.
Mix in your breadcrumbs and stir to coat them in the garlic butter deliciousness.
Let them toast until golden brown and remove from heat.
Sprinkle on top of your mashed potatoes evenly and voila! You have your Sour Cream Potato Casserole!
You can now bake for 20 minutes to let the flavors get to know one another and serve, or let cool and tuck in the fridge for the next day! If you are serving the next day be sure to take them out while your oven is preheating, so they can warm up a bit before heating. Bake at 350 degrees for 20-30 minutes or until the center is warm.
Sour Cream Potato Casserole - An Easy Way to Elevate Your Mashed Potato's and Make Ahead of Time
These tangy, mashed potatoes with green onions and a garlicy bread crumb topping are sure to be a great compliment to any meal you serve!
Ingredients
- 10-12 White Potatoes or Potatoes of Choice
- 500ML Sour Cream (14%)
- 2 Green Onions Diced
- Salt and Pepper to taste
- 2 Cups of Bread Crumbs
- 2-4 Cloves of Garlic finely chopped (depends on how garlicy you like it)
- 1/4 Cup Butter
Instructions
- Peel potatoes and cut into smaller pieces to shorten cook time.
- Boil potato's until fork tender.
- Drain and mash with sour cream, green onions, salt and pepper.
- Spoon into baking dish. Even out and smooth top with back of spoon.
- Heat frypan with butter and add garlic once melted.
- Cook for 1 minute until garlic fragrant.
- Add bread Crumbs and mix until coated.
- Leave crumbs in the pan until lightly toasted.
- Remove from heat and sprinkle evenly on top of smoothed out potatoes
- Bake in oven at 350 for 20 minutes to let flavurs mix together or let cool and refrigerate.
- If you are baking the next day cook at 350 for 20 minutes or until center is warm.
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