Ingredients
- 4 large russet potatoes, peeled and grated
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped onions
- 1/4 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh chives (optional, for garnish)
- 1/4 cup grated Parmesan cheese (optional)
If you’re looking to switch things up, consider using Greek yogurt instead of sour cream for a lighter twist, or try a mix of different cheeses for a unique flavor profile. My grandmother always encouraged creativity in the kitchen, and it’s a tradition I continue to embrace.
Instructions
- Preheat your oven to 350°F (175°C). Grease a medium-sized casserole dish with butter or non-stick spray.
- In a large mixing bowl, combine the grated potatoes, sour cream, cheddar cheese, onions, melted butter, salt, pepper, and garlic powder. Mix until everything is well incorporated. This step always reminds me of helping my siblings mix ingredients for abuela, where even the chaos of flying flour was part of the fun!
- Transfer the mixture to the prepared casserole dish, spreading it evenly. If using, sprinkle the Parmesan cheese on top for an extra layer of cheesy goodness.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy. The aroma of baking cheese and potatoes will fill your kitchen, much like the comforting smells from my childhood home.
- Remove from the oven and let it cool for a few minutes before serving. Sprinkle with fresh chives before serving for a pop of color and freshness.
Remember, cooking is about connecting with the food and the process, so trust your senses as you bake this dish. If it smells ready, it probably is!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International