Golden Potato Casserole
Posted: July 27, 2025
Updated: December 3, 2025
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
This has been my no-fail, go-to side for as long as I can remember – my mom and grandma both made this for holidays and family occasions. As I got older, I learned what twice-baked potatoes were and that this is essentially that dish in casserole form...creamy, cheesy potatoes with a hint of green onion that is easier to make, transport, and serve. If you use shortcuts (see the notes), this can be made with less than 10 minutes hands-on time and baked in 20 minutes!
servings - 1 cup per serving
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Hands-On Time: 20 minutes
Cooking Time: 45 to 55 minutes
Total Time: 1 hour and 20 minutes
Equipment
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Ingredients
Item
Quantity
Mise en Place / Notes
russet potatoes
4
pounds
4 pounds ≈ 10 potatoes. peel & boil, mash or shred
kosher salt (Morton)
2
tablespoons
sour cream
¾
cup
cheddar cheese
8
ounces
shredded (4 ounces cheddar ≈ 1 cup)
unsalted butter
½
stick
green onions (white & green parts)
3
stalks
sliced (3 stalks ≈ ½ cup)
unsalted butter
¼
stick
for dabbing on top
The Process
Mise en Place
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1.
Prepare the potatoes: Peel the potatoes. Cut 4 pounds potatoes into fourths (once lengthwise then once crosswise) and add the potatoes to a large bowl of ice water (cold water is fine) so that the potatoes are submerged entirely. Set aside for at least 10 minutes.
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2.
Boil the potatoes: Rinse the soaked potatoes until the water runs clear and add to a large stockpot filled with enough water to cover the potatoes by about 1 inch. Add 2 tablespoons of salt to the water. Place the pot on the stove, cover with a lid, and boil until potatoes are soft enough to be easily pierced by a fork (≈15 minutes).
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3.
Slice the onions and shred the cheese: While the potatoes are boiling. Rinse 3 stalks green onions and slice crosswise into pieces about ¼ inch thick. Shred 8 ounces cheddar cheese.
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4.
Shred/mash the potatoes: Once the potatoes have cooked enough to be fork tender, remove from heat, rinse briefly with cold water, and drain. Mash the potatoes thoroughly with a potato masher or hand mixer. Alternatively, shred with the cheese grater or food processor. Transfer the potatoes to a 13x9 casserole dish.
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Prepare
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5.
Pre-heat oven to 375°F. Ensure that the oven rack is in the middle of the oven.
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6.
Mix (almost) everything together: Add ¾ cup sour cream and ½ stick butter, shredded cheese, and onions to the potatoes. Mix until everything is evenly distributed and taste – add more ingredients, salt, and/or pepper if desired.
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Cook
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7.
Use a spatula or large spoon to lightly texture the top. Cut the remaining ¼ stick into about 10 pats of butter and distribute butter pats on top of the casserole. Place in the oven and cook until the top is golden and browned (if not adding additional cheese) – about 20 minutes.
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Serve
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8.
Remove from the oven, allow to cool slightly and serve. If not serving within ½ or so, cover and refrigerate.
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Notes
Meal Suggestions
This makes a great side for so many things – BBQs, brisket, chicken dishes, ham, potlucks, and the list goes on...really you can't go wrong.
Shortcuts
Use frozen hashbrowns: allow to thaw slightly, mix with the other ingredients, and bake as usual.
Instant potatoes can also be used by preparing according to the package directions, adding the other ingredients and then baking as usual. The final casserole might be a bit gluey compared to fresh, but it’ll still be yummy.
There is no shame in using pre-shredded cheddar cheese! Sometimes pre-shredded cheese has a chalky texture or flavor, but it is easily masked in this dish, especially if you don’t cover the top with additional cheese (it may melt a bit differently, consider adding earlier in the baking process if using as a topper).
Pre-cut green onions (even frozen) can be used for this recipe as well.
Make Ahead
This recipe is a great make-ahead dish for get-togethers. Prepare the casserole up to 2 days in advance and bake in the oven for 20 minutes when ready to serve.
The casserole can be made up to 3 months in advance then cooked. Prepare the recipe up to mixing all the ingredients together, transfer to a freezer-safe pan, top with butter, and freeze in a covered container. When ready to eat, heat in the oven for about ½ hour and serve.
Storage & Leftovers
Store leftover casserole covered in the refrigerator for up to 1 week. Reheat in the oven or microwave until warmed through.
Substitutions & Variations
This is such a versatile dish – add bacon, ham, broccoli, green beans, or anything else you want for additional protein/flavor. Precook bacon and add to the potato mixture at step 6. For veggies, you can precook or not, depending on how crunchy you want the vegetables to be.
Substitutions & Variations – Shelf-Stable & Frozen Ingredients
Use instant potatoes or frozen hashbrowns (see shortcuts). Sour cream can be frozen for baking (freeze in 1 cup increments or thaw the container overnight in the refrigerator). Cheese can be frozen either pre-shredded or as a block, thawed overnight, then shredded. Green onions can be pre-sliced, frozen, and used for this recipe straight from the freezer.
Substitutions & Variations – Keto-Friendly
Use 6 cups mashed cauliflower instead – use frozen or fresh cut cauliflower to roast in the oven until soft. Use a food processer to puree the cauliflower with a bit of cream or milk until it has the consistency of mashed potatoes. Mix with the other ingredients and bake for 20 minutes until warmed through and slightly crispy on top.
Substitutions & Variations – Lactose-Free, Dairy-Free, and/or Vegan
Replace the cheddar cheese with dairy-free cheddar or nutritional yeast and cashews. For the sour cream, replace with dairy-free sour cream.
Use vegan butter to replace butter at a 1:1 ratio.
FAQs
Q: What kind of potatoes work best for this recipe?
A: Russet potatoes are ideal because their high starch content creates a fluffy, creamy texture when mashed or shredded.
Waxy potatoes like red or Yukon Gold will be denser and can work, but the texture will be less light and more casserole-like.
Q: Can the potatoes be made ahead of time?
A: Yes, you can fully assemble the potato mixture in the casserole dish, cover, and refrigerate for up to 24 hours before baking.developers.
When ready to serve, let it sit at room temperature for about 20 to 30 minutes, then bake, adding a few extra minutes if needed until heated through and browned on top.
Q: How do I avoid gluey or gummy potatoes?
A: Avoid using a blender or food processor for mashing; these tools overwork the starch and make potatoes gluey. Instead, mash by hand with a potato masher or a hand mixer and be careful not to overmix.
Rinsing/soaking cut potatoes before boiling to remove excess surface starch.
Cost
10 servings
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| potatoes (russet) | $ | 0.80 | $ | 7.96 | |
| salt | 0.02 | 0.24 | |||
| sour cream | 0.04 | 0.38 | |||
| cheese (cheddar) | 0.40 | 4.00 | |||
| butter | 0.06 | 0.56 | |||
| green onions | 0.10 | 1.05 | |||
| butter2 | 0.00 | 0.03 | |||
| Total | $ | 1.42 | $ | 14.21 |
The most expensive aspects are the potatoes and cheese – buying on sale (cheese can be frozen) will help reduce the cost.
Nutrition Facts
serving size: 1 cup
| calories | 383 |
% daily value*
| total fat | 15.9 g | 20% |
| saturated fat | 9.9 g | 49% |
| trans fat | 0.6 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 44.0 mg | 15% |
| sodium | 848.9 mg | 37% |
| total carbohydrates | 49.8 g | 18% |
| dietary fiber | 3.3 g | 12% |
| sugars | 0.0 g | 0% |
| protein | 11.9 g | 24% |
micronutrients
| vitamin a | 143.9 mcg | 16% |
| vitamin c | 15.3 mg | 17% |
| calcium | 204.7 mg | 16% |
| iron | 2.3 mg | 13% |
| vitamin d | 6.5 mcg | 32% |
| magnesium | 64.2 mg | 15% |
| potassium | 1006.0 mg | 21% |
| zinc | 1.5 mg | 14% |
| phosphorus | 262.3 mg | 21% |
| thiamin (b1) | 0.2 mg | 18% |
| riboflavin (b2) | 0.2 mg | 14% |
| niacin (b3) | 3.0 mg | 19% |
| vitamin b6 | 0.7 mg | 41% |
| folic acid (b9) | 44.9 mcg | 11% |
| vitamin b12 | 0.2 mcg | 9% |
| vitamin e | 0.3 mg | 2% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
Need to look something up?
Slice
Slicing creates uniform, thin pieces by cutting straight down through food with a smooth, rocking motion from knife tip to heel. This fundamental technique forms the basis for most knife work, requiring proper blade angle and consistent thickness for even cooking. Good slicing technique involves moving the knife, not the food, while maintaining the claw grip for safety.
Shred
Shredding creates long, thin strips of food using a grater, food processor, or knife, producing pieces larger and more distinct than grating. The technique works best on semi-firm foods like cheese, vegetables, and meats, creating texture that's ideal for melting, mixing into dishes, or adding visual appeal. Shredded pieces typically measure 1/8 to 1/4 inch wide.
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