Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Resting Time: 10 minutes
Servings: 8
Difficulty: Easy
Ingredients
- 2½ pounds Yukon Gold or russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup sour cream
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 3 tablespoons chopped fresh chives
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- Cooking spray or butter for greasing the baking dish
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Prepare the Cream Mixture
In a large mixing bowl, combine the sour cream, heavy cream, melted butter, garlic, onion powder, paprika, thyme, salt, black pepper, and half of the chopped chives. Stir until smooth and well blended.
Step 3: Layer the Potatoes
Arrange one-third of the sliced potatoes evenly across the bottom of the baking dish. Spread a portion of the cream mixture over the potatoes and sprinkle with a layer of cheddar cheese.
Repeat the layering process until all potatoes, cream mixture, and cheese have been used. Finish with the remaining cheddar cheese on top.
Step 4: Bake
Cover the dish tightly with aluminum foil.
Bake for 50 minutes.
Remove the foil and continue baking for another 20 minutes, or until the cheese becomes golden brown and the potatoes are fork tender.
Step 5: Rest
Remove the casserole from the oven and allow it to rest for 10 minutes. This helps the creamy sauce thicken slightly, making serving easier.
Step 6: Garnish and Serve
Sprinkle the remaining chopped fresh chives over the top before serving.
Enjoy warm with roasted chicken, steak, pork chops, grilled vegetables, or your favorite holiday meal.
Recipe Tips
- Slice the potatoes evenly to ensure consistent cooking.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Add cooked bacon pieces for extra flavor.
- Mix in sautéed onions for additional sweetness.
- For a crispier top, broil the casserole for 2–3 minutes after baking.
- Leftovers taste even better the next day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions for 2–3 minutes.
Serving Suggestions
This Potato Cheddar Chive Bake pairs wonderfully with:
- Roast chicken
- Grilled steak
- Baked ham
- Pork tenderloin
- Meatloaf
- Green beans
- Garden salad
- Roasted vegetables
Nutrition Information (Per Serving)
- Calories: 395
- Protein: 14g
- Carbohydrates: 30g
- Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 72mg
- Sodium: 470mg
- Potassium: 720mg
- Fiber: 3g
- Sugar: 3g
- Calcium: 310mg
- Iron: 1.4mg