Description
A creamy potato casserole with cheese and sour cream, inspired by classic steakhouse sides.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and shredded
- 2 cups sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated onion
- Salt and pepper to taste
- 1 cup shredded Gruyere cheese for topping
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded potatoes, sour cream, cheddar cheese, and grated onion. Season with salt and pepper.
- Spread the mixture evenly into the prepared baking dish. Top with shredded Gruyere cheese.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
Ensure potatoes are thoroughly drained to avoid a watery texture. This dish pairs well with grilled steaks.
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 12g