It appears the file you uploaded with the picture of the recipe is empty, so I cannot read the exact recipe you were viewing.
Based on your prompt for the “full recipe” after a picture of a baked dish topped with melted cheese and chives, this is most likely a recipe for a Cheesy Potato Casserole or a similar baked side dish.
Here is a popular and delicious recipe for a Sour Cream and Chive Potato Bake (or Casserole), which fits that description perfectly.
Cheesy Sour Cream and Chive Potato Bake
This recipe is rich, creamy, and topped with golden, melted cheese.
Ingredients
| Component | Quantity | Notes |
| Potatoes | 3 large | Russet or Yukon Gold, about $3.5\text{ lbs}$ total |
| Sour Cream | 1 cup | Full-fat for best flavor |
| Pouring Cream | $1\frac{1}{4}$ cups | Or heavy cream |
| Parmesan Cheese | $\frac{1}{2}$ cup | Freshly grated is best |
| Cheddar Cheese | 1 cup | Shredded, sharp or medium |
| Chives | 1 Tbsp | Fresh, finely chopped |
| Salt | To taste | |
| Black Pepper | To taste | Freshly ground is best |
Instructions
- Prep the Potatoes:
- Wash the potatoes and peel them, if desired (leaving the skin on gives a rustic flavor and texture).
- Cut the potatoes into $1\text{-inch}$ cubes or thick slices.
- Place the potatoes in a large pot, cover with water, and add a generous pinch of salt.
- Bring to a boil, then reduce heat and cook until the potatoes are just tender but not mushy (about 10-15 minutes). You should be able to pierce them with a fork, but they should hold their shape.
- Drain the potatoes well and set them aside.
- Make the Sauce:
- Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Lightly grease a $9\times 13\text{-inch}$ or similar sized baking dish.
- In a large bowl, whisk together the sour cream and pouring cream until smooth.
- Stir in the Parmesan cheese, $\frac{3}{4}$ cup of the Cheddar cheese, and the chopped chives.
- Season the sauce generously with salt and black pepper.
- Assemble and Bake:
- Gently fold the drained, warm potatoes into the cream and cheese mixture, making sure they are well coated.
- Pour the entire potato mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the remaining $\frac{1}{4}$ cup of Cheddar cheese over the top.
- Bake for 30–40 minutes, or until the sauce is bubbly and the top is golden brown and melted.
- Serve:
- Let the casserole rest for about 5-10 minutes before serving. This allows the sauce to set up slightly.
- You may garnish with a little extra fresh chives before serving.
