Spoon this 1 mix over potatoes into a casserole dish for a cozy bake that’s wildly satisfying
This Creamy Cheddar & Chive Oven-Baked Potatoes dish is the cozy, sophisticated cousin of a standard potato gratin. By using sour cream as the base instead of a traditional flour-thickened béchamel, you get a tangy richness that perfectly complements the bite of sharp cheddar and the oniony brightness of fresh chives. It’s a dense, indulgent side dish that feels like a hug on a plate.
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Creamy Cheddar & Chive Oven-Baked Potatoes
Ingredients:
| Ingredient | Amount |
| Russet or Yukon Gold potatoes (sliced 1/4-inch rounds) | 2 lbs |
| Sour cream | 1 1/2 cups |
| Sharp cheddar cheese, grated (divided) | 1 1/2 cups |
| Garlic, minced | 2 cloves |
| Fresh chives, chopped (plus extra for garnish) | 1/4 cup |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | 1/2 teaspoon |
| Butter, softened (for greasing and dotting) | 2 tablespoons |
| Milk or cream (optional, to thin mixture) | 2/3 tablespoons |
How To Make Creamy Cheddar & Chive Oven-Baked Potatoes:
Step 1: Prep the Dish: Preheat your oven to 375°F. Generously butter a 9×13-inch glass casserole dish, ensuring you coat the corners well to prevent the cheese from sticking.
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Step 2: Slice the Potatoes: Peel your potatoes (or leave the skins on for a rustic feel) and slice them into 1/4-inch rounds. Spread them evenly in the dish, making sure to separate any slices that are stuck together.
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Step 3: Mix the Creamy Base: In a medium bowl, stir together the sour cream, 1 cup of the cheddar, minced garlic, chives, salt, and pepper.
Tip: If the mixture feels too thick to spread, whisk in a splash of milk or cream. You want it to be “dollop-able” so it can sink between the potato layers.
Step 4: Layer and Dot: Spoon the mixture over the potatoes and spread it out gently. It doesn’t need to be perfectly smooth—the uneven pockets of sauce are the best part! Dot the top with small pieces of the remaining butter and sprinkle over the final 1/2 cup of cheese.
Step 5: The Two-Stage Bake: Cover the dish tightly with foil and bake for 45/55 minutes until the potatoes are tender. Remove the foil and bake for another 10/15 minutes until the cheese is golden and bubbling.
Step 6: Rest and Garnish: Let the casserole rest for about 10 minutes. This allows the sauce to thicken and “set” so it clings to the potatoes. Garnish with fresh chives and serve warm.
