Sour Cream Potatoes Recipe

Name: Sour Cream Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs potatoes, peeled and cubed; ½ cup finely chopped celery; ¼ cup finely chopped onion; 2 tablespoons butter; ¼ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon ground celery seed; ¼ teaspoon pepper; 1 cup nonfat milk; 1 ½ cups reduced-fat sour cream; 4 ounces cheddar cheese, divided (1 cup); 2 ounces cubed Velveeta reduced fat cheese product; 4 tablespoons minced chives, divided

Servings: persons

2 12 lbs potatoes, peeled and cubed
½ cup finely chopped celery
¼ cup finely chopped onion
2 tablespoons butter
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground celery seed
¼ teaspoon pepper
1 cup nonfat milk
1 ½ cups reduced-fat sour cream
4 ounces cheddar cheese, divided (1 cup)
2 ounces cubed Velveeta reduced fat cheese product
4 tablespoons minced chives, divided

1
Place potatoes, celery and onion in a large saucepan; cover with water.
2
Cover and bring to a boil; cook until just tender, about 5 minutes.
3
Drain well.
4
Meanwhile, melt butter in a small saucepan.
5
Stir in the flour, salt, ground celery seed and pepper until smooth.
6
Gradually stir in milk.
7
Bring to a boil; cook and stir for 2 minute or until thickened.
8
Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, velveeta and 3 tablespoons chives.
9
Add potato mixture; stir gently until coated.
10
Transfer to a 2.5 quart baking dish coated with nonstick cooking spray.
11
Cover and bake at 350 for 35-40 minute or until heated through.
12
Sprinkle with remaining cheese; cover and let stand for 5 minute or until cheese is melted.
13
Sprinkle with remaining chives.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 12 lbs potatoes, peeled and cubed, ½ cup finely chopped celery, ¼ cup finely chopped onion, 2 tablespoons butter, and more.

Yes, Sour Cream Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cream Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions