Cookin' with Chris 👨‍🍳

Sour Cream & Onion Layered Potatoes

This recipe is a winner. New weekly staple. Takes a little prep time, but the results are worth it. I recommend doing the prep work while enjoying a nice small-batch whisky.

Ingredients

• 2 Russet potatoes
• Sour cream (full-fat organic or fat-free, your choice)
• Chives (I use dehydrated)
• Grated cheese of choice (I used provolone)
• Onion powder, salt & pepper
• Spray avocado oil

Instructions

  1. Preheat oven to 385 degrees F.

  2. Using either a mandolin or your knife skills, thinly slice the potatoes.

  3. Place a slice of potato in a muffin pan sprayed with oil. Add a tiny bit of sour cream, plus onion, salt, and pepper. Now add a little cheese. Repeat this layering until you have a muffin-sized portion. You don’t have to add cheese every layer. I skipped layers and added chives instead of cheese. This can be random. It all turns out good. Hard to mess up.

  4. Repeat the above. I got 6 portions using two potatoes.

  5. Bake for about 60 minutes. Turn up the heat to 400 at the very end and add more cheese to the top if you want.

Options

I bet we can make this work with Mexican flavors, too. Or how about adding some crumbled bacon? Or using sweet potatoes and cinnamon? Yeah, lots of fun stuff to try with this one, and none of them involve counting calories and macros.

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