Sour Cream Potato Bake
30 min to prepare; 1 hour to cook; serves 6-8
INGREDIENTS
- 2 pounds small Yukon Gold potatoes, peeled and cut in half lengthwise
- 8 oz cremini mushrooms, thinly sliced
- 1 1/2 cups mild cheddar cheese, grated
- 1/2 cup sour cream
- 1/4 cup chicken or vegetable broth
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Butter, for greasing dish
- Kosher salt and freshly ground pepper, to taste
PREPARATION
- Preheat oven to 400°F and liberally grease an 8×12-inch baking dish with butter. Set aside.
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil and let cook 8 minutes.
- Meanwhile, in a large bowl, mix together sour cream, olive oil, garlic, 1/2 cup of the cheese, and season with salt and pepper. Drain potatoes and add them to this bowl, along with mushrooms. Toss to coat.
- Pour potato mixture into prepared baking dish and drizzle with broth. Bake until potatoes are tender, 20-30 minutes. Sprinkle with remaining cheese, and bake until cheese is melted and golden brown, 10-15 more minutes. Let sit 5 minutes before serving. Enjoy!
Adapted from Kayotic.
