Today we are sharing our recipe for easy cheesy chive potatoes. If you are looking for a healthy side dish, this isn’t it. We make this a couple times of year for big family get togethers–usually Easter and Christmas, so I am totally ok with it being a cheesy, creamy, delicious dish. Generally, we have it with ham and lots of other healthy (and not so healthy) family favorite dishes. Like our vegan cauliflower cream green bean casserole. And for dessert try our Instant Pot cheesecake or Hershey Bar Pie.
Cooking Tips for Easy Cheesy Chive Potatoes
I cooked the potatoes in our Instant Pot. You can also just cook the potatoes in the traditional way–boiling in a large pot of water on the stove. The potatoes end up tasting the same. However, for me, the Instant Pot is faster and there is no overflowing pot of starchy water all over the stove top–or sticky pots to clean up. Whichever way you choose, once the potatoes are cooked, let them cool enough to peel and cube them. 20 or 30 minutes is usually enough of a wait. Then, I just use a paring knife to peel the potatoes. Once they are all peeled, I chop them into approximately 1/2 inch cubes.
The potato cubes then get combined with the rest of the ingredients in a casserole pan. We tend to use a deep dish casserole container which takes close to an hour to cook evenly to the middle. But, I think they would fit in a 13 x 9-inch pan and would cook slightly faster so adjust your cook time and do a doneness check earlier if you use a wider/shallower pan. We also like to cover the dish for at least the first 30 minutes to help with cooking and then uncover it towards the end to get the top/edges to brown.
It’s no wonder this recipe is a favorite in our house, pretty much everyone loves cheesy potatoes. Isn’t that why twice baked potatoes are so good? You might even enjoy your twice baked potatoes with bacon . I can’t do that anymore thanks to my stupid alpha-gal allergy, but I do love cheesy potatoes and chives aren’t a bad consolation prize (I do miss bacon).
Chives are a spring herb that is easy to find at your local market and also easy to grow in your home garden. We live on the Eastern Shore of Maryland and we’ve had chives up in our garden since early March which makes them a perfect candidate for Easter and spring recipes. It’s a great flavor addition to so many additions and is a great match for these easy cheesy chive potatoes. Give them a try and we’re pretty sure you’ll agree.
- 3 lbs . yukon gold potatoes
- 2 c . grated cheddar cheese (we use a mix of white and orange extra sharp cheddar)
- 1/4 c . butter
- 1 1/2 c . sour cream
- 1-2 T . chopped chives
- 1 tsp . salt
Cook the potatoes:
- Clean and cut potatoes in half.
- Place on trivet in the Instant Pot.
- Pour 1 cup of water in the bottom of the pot.
- Make sure lid is closed and vent is in the sealed position.
- Cook on manual for approximately 8 minutes.
- When 8 minute cycle is over, hit cancel and let naturally release for 5 minutes.
- Quick release pressure and remove potatoes to a tray to cool.
- Peel potatoes once cooled enough to handle (I waited 20-30 minutes).
- Cube potatoes into small bite size pieces.
- Preheat oven to 350F.
- Melt butter in a large pot over low heat.
- Stir in sour cream.
- Turn heat off and add grated cheese.
- Once cheese is melted, stir in chives and salt.
- Add cubed potatoes and sitr.
- Pour potatoes into greased casserole pan--we used a 2.5 quart circular casserole pan.
- Cover with foil and cook covered for 30 minutes.
- Uncover and cook for another 15-30 minutes (should be bubbly in the middle).
- *The deeper your dish, the longer the potatoes will take to cook all the way in the middle.