I like this recipe because it turns simple ingredients into a rich and flavorful dish. The red potatoes create a soft and slightly chunky texture, while the sour cream adds creaminess and tang. The cheddar cheese melts beautifully and gives the casserole a delicious savory taste.
Another reason I enjoy this dish is that it works well for family dinners, gatherings, or holiday meals. I can even prepare it ahead of time and bake it later, which makes it very convenient when I have a busy cooking schedule.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 pounds red potatoes, washed and scrubbed 2 cups sour cream 1 bunch green onions, chopped including white and green parts 1 tablespoon fresh parsley, finely chopped 2 cups cheddar cheese, grated and divided 1 teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon paprika Kosher salt and freshly ground black pepper, to taste
Directions
I begin by preheating the oven to 350°F when I am ready to bake the dish.
First, I place the red potatoes in a large pot and cover them with cold water. I add a generous pinch of salt and bring the water to a boil. I cook the potatoes until they are tender and easily pierced with a knife.
Once the potatoes are cooked, I drain them and place them back into the pot or into a large bowl. I roughly mash the potatoes with a potato masher, leaving some texture so they are not completely smooth.
Next, I stir in the sour cream, chopped green onions, parsley, about 1½ cups of the grated cheddar cheese, garlic powder, and onion powder. I season the mixture with salt and black pepper to taste and mix everything together until well combined.
I transfer the potato mixture into a greased 9×13-inch baking dish and spread it evenly. Then I sprinkle the remaining cheddar cheese over the top and finish with a light dusting of paprika.
If I want to prepare the dish ahead of time, I cover it with foil and store it in the refrigerator for up to 24 hours before baking.
Finally, I bake the casserole uncovered for about 30 to 40 minutes, until the top becomes golden and the potatoes are heated through. I sometimes add a little extra chopped parsley on top before serving.
Servings And Timing
This recipe makes about 9 servings, which makes it ideal for feeding a group or serving alongside several main dishes.
Preparation time takes about 15 minutes, while cooking and baking take around 45 minutes.
I sometimes add crispy cooked bacon pieces to the potato mixture for extra flavor and texture. When I want a stronger cheese flavor, I replace part of the cheddar with sharp cheddar or a blend of cheeses.
For more herbs, I like adding chives or additional parsley. I also occasionally mix in sautéed onions or garlic to deepen the flavor of the potatoes.
Storage/Reheating
I store leftover potatoes in an airtight container in the refrigerator for up to 4 days. The flavors stay rich and comforting even after reheating.
To reheat, I place the casserole in the oven at a low temperature until warmed through. I can also reheat individual portions in the microwave for a quick serving.
If needed, I freeze the baked casserole for up to 2 months. When I am ready to use it, I thaw it in the refrigerator overnight and reheat it in the oven.
FAQs
Can I Use Other Types Of Potatoes?
Yes, I can use Yukon Gold or russet potatoes if red potatoes are not available. Each variety gives a slightly different texture, but they all work well in this recipe.
Can I Make This Dish Ahead Of Time?
Yes, I often assemble the casserole and refrigerate it before baking. It can be prepared up to 24 hours in advance.
Do I Need To Peel The Red Potatoes?
I usually leave the skins on because they add texture and flavor. However, I can peel them if I prefer a smoother casserole.
What Can I Serve With Red River Potatoes?
I like serving them with roasted chicken, grilled meats, or vegetable dishes. They work well as a hearty side for many meals.
How Do I Keep The Potatoes Creamy?
I make sure not to overbake them and mix the sour cream and cheese well into the potatoes. This helps maintain a rich and creamy texture.
Conclusion
Betty’s Red River potatoes are a comforting and flavorful side dish that I enjoy preparing for both everyday meals and special gatherings. The combination of tender potatoes, creamy sour cream, fresh herbs, and melted cheese creates a satisfying casserole that is simple to make and always appreciated at the table.
This rich and hearty potato bake combines sour cream, cheddar cheese, and green onions for a classic crowd-pleasing side.
Author:Ella
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:9 servings
Category:Side Dish
Method:Boiling, Mashing, Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 lbs red potatoes, washed and scrubbed
2 cups sour cream
1 bunch green onions, chopped (white and green parts)
1 tablespoon fresh parsley, finely chopped
2 cups cheddar cheese, grated and divided
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 350°F.
Place the red potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
Cook the potatoes until they are easily pierced with a butter knife.
Drain the potatoes, then roughly mash them in the same pot or in a large bowl.
Stir in the sour cream, chopped green onions, parsley, about 1 1/2 cups of the cheddar cheese, garlic powder, and onion powder. Season with salt and black pepper to taste.
Transfer the potato mixture to a greased 9×13-inch baking dish.
Top with the remaining cheddar cheese and sprinkle with paprika.
Bake uncovered for 30 to 40 minutes, or until the top is golden.
Garnish with additional parsley if desired, then serve warm.
Notes
You can assemble this dish ahead of time, cover it with foil, and refrigerate for up to 24 hours before baking.
For a smoother texture, mash the potatoes more thoroughly. For a chunkier casserole, leave some larger pieces.
Additional parsley can be added before serving for extra color and freshness.
This recipe contains milk due to the sour cream and cheddar cheese.
