This little oven-baked cheesy potato casserole is the kind of comfort food I make without even thinking, the way my mother and grandmother did before me out here in the Midwest. It starts with raw shredded potatoes and a big spoonful of sour cream, then just three more pantry staples to bring it all together. Everything is mixed right in the baking dish, so there’s hardly any fuss or cleanup—just simple, honest food that fills the kitchen with the kind of smell that makes folks wander in asking when supper will be ready.
Serve this casserole hot, scooped straight from the glass baking dish while the cheese is still melty and the edges are golden. It’s right at home next to meatloaf, baked ham, or a skillet of pork chops, and it makes a cozy base for roasted chicken or grilled sausages. Add a simple green side—steamed green beans, a tossed salad, or buttered peas—to balance the richness. For breakfast or brunch, pair it with scrambled eggs and crisp bacon or sausage links, and pass a jar of hot sauce for anyone who likes a little kick.
5-Ingredient Cheesy Sour Cream Potato CasseroleServings: 6
Ingredients
2 pounds russet potatoes, peeled and coarsely shredded
1 1/2 cups sour cream
2 cups shredded cheddar cheese, divided
1/2 cup finely chopped yellow onion
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon butter, for greasing the baking dish (optional but helpful)
Directions
Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch glass baking dish, making sure to grease the bottom and sides so the potatoes don’t stick.
Peel the potatoes and shred them on the large holes of a box grater. If they seem very wet, gather them in a clean kitchen towel and give a gentle squeeze over the sink to remove just a bit of excess moisture, but don’t wring them dry—you still want them moist so they bake up tender.
Spread the shredded raw potatoes evenly in the bottom of the greased glass baking dish. Sprinkle the chopped onion over the potatoes and toss lightly with your hands to distribute it through the shreds.
Dollop the sour cream over the potatoes in several spoonfuls. Sprinkle the salt and black pepper evenly over the top. Using clean hands or a sturdy spoon, mix everything together right in the baking dish until the sour cream coats the shredded potatoes and onion as evenly as you can manage. It will look a little rustic, and that’s just fine.
Sprinkle 1 1/2 cups of the shredded cheddar cheese over the potato mixture and gently fold it in with your hands or spoon so the cheese is tucked throughout the potatoes. Pat the mixture down lightly into an even layer in the dish.
Scatter the remaining 1/2 cup shredded cheddar cheese evenly over the top for a nice cheesy crust.
Cover the baking dish loosely with foil, tenting it slightly so the cheese doesn’t stick. Bake in the preheated oven for 35 minutes, until the potatoes begin to soften and the mixture is bubbling around the edges.
Remove the foil and continue baking for another 20–25 minutes, or until the top is golden in spots and the potatoes are tender all the way through when you poke the center with a fork or knife.
Let the casserole rest for about 10 minutes before serving. This gives it time to set up a bit so it scoops more neatly, and the flavors have a moment to settle in together.
Variations & Tips
For a little extra richness, you can replace 1/2 cup of the sour cream with heavy cream or whole milk, especially if your potatoes seem on the dry side. If you like a bit of color and sweetness, stir in 1/2 cup of finely diced red or green bell pepper along with the onion. To turn this into a heartier main dish, fold in 1 to 1 1/2 cups of cooked, crumbled bacon, diced ham, or browned breakfast sausage before baking. A handful of sliced green onions or chives sprinkled over the top after baking adds a fresh bite that plays nicely against the creamy potatoes. If you prefer a different cheese, try half cheddar and half Monterey Jack or Colby for a milder, extra-melty casserole. You can also prep the dish a few hours ahead, cover, and refrigerate; add an extra 5–10 minutes to the baking time if it goes into the oven cold. If your oven tends to brown quickly, keep the foil on a bit longer, then uncover just for the last 10–15 minutes to finish the top.
