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Sour Cream'n Onion Potato Casserole Recipe

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This recipe for Sour Cream'n Onion Potato Casserole, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ann Chandler

Category:
Category:

Ingredients:  
Ingredients:  
2 Pounds Yukon Gold potatoes, peeled, cut into 1 inch chunks
2 Tablespoons butter
of medium onion, grated, about 2 tablespoons
1 Cup milk
Teaspoon dried poultry seasoning
Teaspoon salt
Teaspoon pepper
Cup Sour Cream
Scallion, optional

Directions:
Directions:
1. In large pot, combine potatoes with enough salted water to cover. Over high heat, bring to boil; reduce heat to medium and cook until potatoes are tender, 15-20 minutes. Drain.

2. Meanwhile, preheat oven to 400. Lightly coat 1 quart baking dish with cooking spray. Transfer hot potatoes to large bowl; mash.

3. While potatoes are cooking, in skillet, melt butter over medium heat. Add onion; cook stirring occasionally, until golden, 5 minutes. Add milk, seasoning, salt and pepper. Bring to simmer and cook stirring often, until hot and fragrant, 2-3 minutes. Cover and remove from heat if mashed potatoes are not ready.

4. Pour hot milk mixture into mashed potatoes; stir until combined. Fold in sour cream. Transfer to baking dish. Bake 20 minutes or until heated through. Turn oven to broil; broil 2-3 minutes or until top is lightly golden. If desired, cut scallion into long thin slices and sprinkle over potatoes just before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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