Description
Party Potatoes is a comforting and flavorful baked side dish featuring tender baby potatoes coated in a creamy mixture of sour cream, mayonnaise, and spices, then mixed with sharp cheddar cheese, bacon, and green onions. Baked until bubbly and golden, this dish is perfect for gatherings and family meals.
Ingredients
Scale
Potatoes
- 3 lbs baby potatoes (or russet potatoes, cut into 1-inch cubes)
Creamy Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Mix-Ins
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional, for extra flavor)
- 1/2 cup chopped green onions or chives
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the Potatoes: If using baby potatoes, wash them thoroughly and cut them in half. If using russet potatoes, peel them if desired, and cut into 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the potatoes and cook for 10-12 minutes until they are fork-tender but not falling apart. Drain well and set aside to cool slightly so they hold their shape better in the casserole.
- Make the Creamy Sauce: In a large mixing bowl, combine sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until the mixture is smooth and well blended, creating a flavorful creamy base for the potatoes.
- Combine Potatoes and Sauce: Add the slightly cooled potatoes to the creamy mixture. Gently fold them together, taking care not to break the potatoes, until they are evenly coated with the sauce.
- Add Cheese and Bacon: Stir in shredded cheddar cheese, crumbled cooked bacon if using, and chopped green onions or chives. This adds flavor layers and texture to the dish.
- Assemble the Casserole: Transfer the potato mixture into a greased 9×13-inch baking dish. If desired, sprinkle additional shredded cheddar cheese on top for an extra cheesy crust.
- Bake: Place the dish into a preheated oven at 375°F (190°C) and bake for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley if desired. Serve warm as a delicious side dish perfect for any party or family meal.
Notes
- Russet potatoes can be used as an alternative to baby potatoes; peeling is optional but can affect texture.
- For a vegetarian version, omit bacon or use a meat substitute.
- Cheddar cheese can be substituted with other melting cheeses like Monterey Jack or mozzarella.
- Ensure potatoes are slightly cooled before mixing to prevent the sour cream mixture from becoming too runny.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
