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Sour Cream'n Onion Potato Casserole Recipe

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This recipe for Sour Cream'n Onion Potato Casserole 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 Pounds Yukon Gold potatoes, peeled, cut into 1 inch chunks
2 Tablespoons butter
¼ of medium onion, grated, about 2 tablespoons
1 Cup milk
¼ Teaspoon dried poultry seasoning
½ Teaspoon salt
¼ Teaspoon pepper
¼ 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 400º. 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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