Ingredients for Desert Sour Cream Potatoes
- 2 lbs Yukon Gold potatoes
- As needed for greasing dish
- 1/2 cup shredded cheddar cheese
- Monterey Jack Cheese
- 1/4 cup chopped green onions
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
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How to Make Desert Sour Cream Potatoes
- Wash and scrub 2 lbs Yukon Gold potatoes. Cut into 1-inch pieces.
- Parboil potatoes in salted water for 10-12 minutes, or until a fork easily pierces them.
- Drain potatoes and let them cool completely. This prevents a watery final dish.
- Preheat oven to 350°F (175°C).
- Grate the cooled potatoes using a box grater.
- In a large bowl, combine the grated potatoes with 1 cup sour cream, 1/2 cup shredded cheddar cheese, 1/4 cup chopped green onions, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Stir until well combined.
- Transfer the mixture to a greased 8x8 inch baking dish.
- Bake for 45-55 minutes, or until golden brown and heated through. Baking time may vary depending on the size of your baking dish.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
82g
Carbs
10g
