Red Potato Casserole with Artichokes and Sun-Dried Tomatoes
These savory potatoes are so easy and versatile. Swap out the tomatoes and artichokes with bacon and chives. Or olives and ham!
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Servings: 6
Calories: 531kcal
Ingredients
- 10-12 baby red potatoes
- 3 tbsp olive oil
- 1/2 onion chopped
- Sprinkling of salt and pepper
- 1 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese shredded
- 14 oz. artichoke hearts drained and chopped
- 7 oz. sun-dried tomatoes drained and chopped
Instructions
- Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
- Boil potatoes in a large saucepan for 20 minutes, or until a fork can be easily inserted into the centers. Remove from pan and chop into cubes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion, salt and pepper, and cook for 3 minutes, or until the onion is soft and fragrant.
- Add the milk and sour cream to the skillet. Stir until heated through, about 3 minutes. Add the cheese and stir until melted. Remove skillet from heat and stir in the artichokes and tomatoes.
- Place the cubed potatoes on the bottom of the prepared baking dish and top with the cheese mixture. Spread evenly. Bake in the preheated oven for 25-30 minutes.
Notes
Top your casserole with chopped green onions.
If you prefer to mash potatoes for this dish, please use a kitchen mixer to mix them in step 1.
I'm thinking green olives and chunks of ham will be next on my list.
Nutrition
Calories: 531kcal | Carbohydrates: 60g | Protein: 18g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 331mg | Potassium: 1746mg | Fiber: 6g | Sugar: 8g | Vitamin A: 588IU | Vitamin C: 31mg | Calcium: 376mg | Iron: 3mg
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