Baked Potato Casserole

    9 hours 45 minutes

    This recipe is for a deliciously rich and creamy potato side dish with a sour cream sauce. Perfect for evenings when you need warming up!

    38 people made this

    Serves: 7 

    • 5 large potatoes
    • 2 teaspoons dried parsley
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 2 tablespoons minced onion
    • 90g butter
    • 250g sour cream
    • 1 1/2 cups (375ml) milk
    • 1 cup grated cheese

    Preparation:30min  ›  Cook:1hour15min  ›  Extra time:8hours chilling  ›  Ready in:9hours45min 

    1. Bring a large saucepan of salted water to boil and place potatoes in the boiling water. Let potatoes cook until they are just becoming tender; approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
    2. Preheat oven to 180 degrees C and grease a baking dish.
    3. Grate the potatoes. In a small bowl combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion and 1/2 of the butter. In a separate small bowl combine sour cream and milk.
    4. Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of cheese. Repeat the layering process one more time.
    5. Bake for one hour.

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    Reviews in English (30)


    Loved these!! I made half the recipe but cheated & used frozen shredded hashbrowns. I used 5 cups(frozen, NOT thawed) for 1/2 the recipe. I also halved the salt & pepper on top of halving the recipe(so actually quartered the salt & pepper, I suppose, just for personal taste. I didn't layer-just mixed everything up together. They were sooooo good!! Using the frozen hashbrowns, it looked very dry going into the oven but it baked up creamy & delicious!  -  11 Nov 2010  (Review from Allrecipes USA and Canada)


    Wonderful, I love it. One of my fave restaurants serves this as one of their potato choices. It works fine with frozen shredded hashbrowns or the ones from the refrigerator section. Less work and time. No need for layering this, I mix everything together, pour it in a baking dish, and stick it in the oven.  -  21 Jan 2010  (Review from Allrecipes USA and Canada)


    Oh, where do I begin with this recipe?! They are absolutely delicious, but I can't give it a full 5 stars because some of the ingredients in the ingredients list do not match up with the ingredients in the directions which made the recipe very unclear to me. First, it says butter...well, is it melted butter or softened or what? I used melted. Then it said to mix the butter with the spices, but then it says to sprinkle the 'dry' spices over the potatoes, so that's confusing. Then it says to grate the processed cheese, so I assumed Velveets(R), but in the directions it says to pour on the processed cheese sauce...huh???? What I ended up doing was taking all the ingredients and doing what I thought was right which was mixing the melted butter (I used light) with the spices (only using 1/2 of the salt) and onions. I also 1/2'd the sour cream/milk mixture (I used light sour cream and fat free milk) and was glad I did, as it would've been too much, IMO, and I used light Velveeta(R) that I shredded. The result was a fantastic potato dish that I will definately make again! Thanks for sharing.  -  02 Nov 2010  (Review from Allrecipes USA and Canada)