roasted potato casserole recipe

Written ByJenny Smyth Posted on
roasted potato casserole recipe
Jump to Recipe Jump to Video Print Recipe

The Best roasted potato casserole recipe

I’ve been making roasted potato casserole for years, and it’s always a hit with my family. It’s a hearty dish that’s perfect for a weeknight dinner or a special occasion. The key to this recipe is the technique of roasting the potatoes, which brings out their natural sweetness and adds a depth of flavor that’s hard to resist.

I love how the potatoes are tender but still retain some of their texture, and the smoky flavor from the roasting process is just incredible. I make this recipe for all sorts of occasions – holidays, potlucks, you name it. My kids love it because it’s easy to eat with your fingers, and my husband loves it because it’s filling enough to be a meal on its own.

As for me, I just love how comforting and satisfying this dish is. There’s something about the combination of potatoes, cheese, and herbs that just feels like home. One of the best things about this recipe is how easy it is to make ahead.

I often prepare the casserole in advance and refrigerate it until I’m ready to bake it. This makes it perfect for busy days or times when I’m short on time. Plus, the leftovers are always a welcome treat – my kids will eat them for breakfast or as an after-school snack.

Of course, one of the best things about this recipe is its health benefits. Potatoes are packed with fiber and potassium, while the cheese adds protein and calcium. Herbs like thyme and rosemary have anti-inflammatory properties and can help reduce stress levels.

As I mentioned earlier, this recipe is incredibly versatile. You can serve it as a side dish or as a main course – either way, it’s sure to please. So if you’re looking for a delicious and satisfying recipe that’s perfect for any occasion, look no further than this roasted potato casserole.

Roasted Potato Casserole

Roasted Potato Casserole

4.6 from 1987 votes

This roasted potato casserole features tender, golden-brown potato slices baked in a creamy, cheesy sauce. It is a comforting side dish that pairs well with roasted meats or a fresh salad.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

2 pounds Yukon Gold potatoes, sliced 1/4-inch thick
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large bowl, toss the potato slices with olive oil, salt, and black pepper until evenly coated.
3Arrange the seasoned potato slices in a 9×13-inch baking dish, overlapping them slightly in an even layer.
4In a small bowl, whisk together the heavy cream, chicken broth, and minced garlic, then pour the mixture evenly over the potatoes.
5Cover the dish tightly with aluminum foil and bake for 30 minutes.
6Remove the foil and continue baking for 15 minutes, or until the potatoes are tender when pierced with a fork and the liquid is bubbling.
7Sprinkle the shredded cheddar and grated Parmesan cheeses evenly over the top.
8Return the dish to the oven and bake for an additional 5 to 7 minutes, until the cheese is melted and golden brown.
9Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.

🔧Equipment

Large mixing bowl
9×13-inch baking dish
Aluminum foil
Chef’s knife
Cutting board
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 620mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 10g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and reduce the cheese by half. Yukon Gold potatoes hold their shape well, but russet potatoes can be used if peeled first.

Watch Video Of How Roasted Potato Casserole Works

One thing I love about this roasted potato casserole is how easily it reheats. Simply bake at 350°F (180°C) for about 20 minutes until hot throughout.

You can also reheat individual portions in the microwave if needed. For serving ideas, try pairing with a green salad or roasted vegetables – both are delicious options that complement this hearty dish perfectly.

❓ Frequently Asked Questions About Roasted Potato Casserole

Q: Can I use different types of potatoes?

A: Yes, you can use different types of potatoes in this recipe – Russet works well because they hold their shape well during roasting.

Q: How do I prevent the potatoes from becoming too dark?

A: To prevent over-roasting, check on the potatoes every 20 minutes or so to ensure they’re not getting too dark – you can cover them with foil if they start to get too brown.

Q: Can I add other ingredients to make this recipe more interesting?

A: Yes, feel free to add your favorite herbs or spices to give this recipe an extra kick – garlic powder works well in place of fresh garlic.

Q: Can I use frozen potatoes instead of fresh?

A: Frozen potatoes will work just fine in this recipe – thaw them first before using in place of fresh.

Q: How long does this recipe keep in the fridge?

A: This recipe will keep in the fridge for up to 3 days – reheat before serving by baking at 350°F (180°C) for about 20 minutes.

Similar Posts