Cheesy Potato Casserole
This recipe for cheesy potato casserole is quick, easy, and packed with flavor thanks to the addition of parmesan and mozzarella cheese.
This recipe is inspired by my recent trip to Prince Edward Island (PEI), where @canadasfoodisland and @foodislandpartnership invited me, along with other bloggers, to explore the island’s rich culinary flavors. During the trip, we visited mussel and oyster farms, learning how these delicious shellfish are harvested. We also explored a beef farm and a potato farm. Did you know that farms make up 42.5% of PEI’s total land area, earning the island the nickname “the 1 million-acre farm”?
PEI is a powerhouse in seafood and agriculture:
- Oysters: PEI produces 30% of Canada’s oysters, with 26 million oysters annually shipped to Ontario and Quebec.
- Mussels: The island supplies a staggering 80% of North America’s mussels.
- Beef: multigenerational farmers.
- Potatoes: With over 200 years of potato farming history, PEI benefits from iron-rich soil that provides ideal growing conditions. Of the annual potato crop, 10% is used for seed, 30% is sold as table potatoes, and 60% goes to processing. The island produces an impressive 2.5 billion pounds of potatoes each year!
This trip gave me a newfound respect for the hard work and dedication of the people who bring PEI’s incredible flavors to life. From the farmers cultivating the rich soil to grow world-class potatoes to the harvesters who carefully gather mussels and oysters from the pristine waters, every step is a testament to their passion and expertise. It was inspiring to see how much care goes into producing these exceptional ingredients, and it made me appreciate the island’s vibrant culinary heritage even more.
Cheesy Potato Casserole Recipe
Texture: soft.
Taste: cheesy and salty with green onion and garlic flavors.
Simplicity: very easy to make, just make the cheesy sauce and combine with potatoes.
Meal Type: dinner, side dish, meal prep.
Ingredients Needed
- Potatoes – russet potatoes work well for their fluffiness, but yellow or white potatoes are also excellent for a creamier texture.
- Unsalted Butter – essential for making the sauce rich and velvety.
- All-Purpose Flour – acts as a thickening agent for the sauce, ensuring a smooth consistency.
- Milk – the base of the sauce, adding creaminess and balancing flavors.
- Green Onion – adds a fresh, mild onion flavor and a pop of color. Use both the green and white parts for variety.
- Mozzarella Cheese – provides a stretchy, melty texture and a mild flavor to complement the dish.
- Parmesan Cheese – adds a salty, nutty flavor to enhance the depth of the sauce.
- Sour Cream – contributes a tangy creaminess and helps to create a luscious texture.
- Garlic Powder – adds a savory and aromatic note, boosting the overall flavor profile of the dish.
- Salt – enhances all the other flavors in the dish. Adjust to taste.
- Green Bell Pepper – provides a sweet, slightly crunchy texture to contrast with the creamy elements.
How to make Cheesy Potato Casserole
- (Full recipe below with ingredients). Peel and dice the potatoes. Add them to a saucepan filled with water and 1/4 tsp of salt. Bring the water to a boil, then reduce to low-medium heat. Cook for 7–10 minutes, or until the potatoes are soft. Drain the potatoes and transfer them to a 8″ x 8″ baking pan.
- Melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth. Gradually stir in the milk and about 1/3 cup of the green onion. Cook, stirring frequently, until the mixture becomes bubbly and thick.
- Remove the saucepan from heat and stir in 1 cup of mozzarella cheese, half of the Parmesan cheese (reserve the rest for topping), sour cream, garlic powder, and the remaining salt. Pour the sauce evenly over the potatoes in the baking pan.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake at 350°F for 10 minutes. If a crunchy topping is desired, broil for an additional 2 minutes (optional).
- After baking, sprinkle the diced bell pepper and the remaining green onion on top before serving.
Potato Casserole Tips
- Any type of potato works well for this recipe—white, russet, or yellow potatoes are all great choices. Each variety brings a slightly different texture and flavor.
- When boiling the potatoes, be cautious not to overcook them. You want them tender but not mushy, as they will continue to cook slightly in the oven. Boiling them for approximately 7–10 minutes is ideal, but keep an eye on them to ensure they don’t become too soft.
- The broiling step is optional and perfect if you prefer a crispy, golden-brown topping. If you choose to broil, monitor it closely to prevent burning, as it only takes 1–2 minutes to achieve that crunchy texture.
- For an added burst of freshness and crunch, sprinkle diced green bell pepper over the dish after baking. The bell pepper adds a vibrant color and a satisfying contrast to the creamy potatoes and cheese.
Cheesy Potato Casserole FAQ’s
Yes, that’s a perfect meal prep. If you have leftover baked casserole, store it in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.
Cheesy potato casserole pairs well with a variety of sides. You can serve it with roasted or grilled proteins like chicken, turkey, pork chops, or ham. For vegetables, try steamed broccoli, roasted green beans, or sautéed spinach to add balance. A simple salad, like a garden or Caesar salad, provides freshness, while garlic bread or soft dinner rolls make a great side to soak up the cheesy sauce.
The best cheeses for potatoes are those that melt well and enhance the dish’s creamy texture. Cheddar provides a sharp, tangy flavor, while mozzarella offers a mild, stretchy texture that’s perfect for a gooey finish. Parmesan adds a nutty, salty flavor, and Gruyère gives a rich, slightly sweet taste with excellent meltability. Monterey Jack is another great choice for its mild, creamy texture. Combining these cheeses can create a balanced, flavorful result for any potato dish.
Other Dishes
- Cream Cheese Corn Dip
- Vegetarian Cheesy Cornbread Casserole
- Loaded Cheesy Cauliflower Casserole
- Zucchini Quinoa Taco Casserole
- Cranberry Vegetarian Stuffing Casserole
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Cheesy Potato Casserole
Ingredients
- 1 kg. potatoes 2.2 lb. russet, white or yellow (peeled)
- 1 1/2 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
- 1 1/2 cups milk 2% or whole milk
- 1/2 cup green onion chopped
- 1 3/4 cups mozzarella cheese divided
- 1/4 cup parmesan cheese
- 1/4 cup sour cream
- 1/2 tsp. salt divided
- 1/2 tsp. garlic powder
Instructions
- Preheat oven to 350 F. Prepare 8 x 8 baking pan.
- Peel and dice the potatoes. Add them to a saucepan filled with water and 1/4 teaspoon of salt. Bring the water to a boil, then reduce to low-medium heat. Cook for 7–10 minutes, or until the potatoes are soft. Drain the potatoes and transfer them to a 8″ x 8″ baking pan.1 kg. potatoes
- Melt the butter in a large saucepan over medium heat. Add the flour and whisk until smooth. Gradually stir in the milk and about 1/3 cup of the green onion. Cook, stirring frequently, until the mixture becomes bubbly and thick.1 1/2 Tbsp. unsalted butter, 1 Tbsp. all-purpose flour, 1 1/2 cups milk, 1/2 cup green onion
- Remove the saucepan from heat and stir in 1 cup of mozzarella cheese, half of the Parmesan cheese (reserve the rest for topping), sour cream, garlic powder, and the remaining 1/4 teaspoon salt. Pour the sauce evenly over the potatoes in the baking pan.1 3/4 cups mozzarella cheese, 1/4 cup parmesan cheese, 1/4 cup sour cream, 1/2 tsp. salt, 1/2 tsp. garlic powder
- Sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake at 350°F for 10 minutes. If a crunchy topping is desired, broil for an additional 2 minutes (optional).
- After baking, sprinkle the diced bell pepper and the remaining green onion on top before serving.
Equipment needed
Notes
- Any type of potato works well for this recipe—white, russet, or yellow potatoes are all great choices. Each variety brings a slightly different texture and flavor.
- When boiling the potatoes, be cautious not to overcook them. You want them tender but not mushy, as they will continue to cook slightly in the oven. Boiling them for approximately 7–10 minutes is ideal, but keep an eye on them to ensure they don’t become too soft.
- The broiling step is optional and perfect if you prefer a crispy, golden-brown topping. If you choose to broil, monitor it closely to prevent burning, as it only takes 1–2 minutes to achieve that crunchy texture.
- For an added burst of freshness and crunch, sprinkle diced green bell pepper over the dish after baking. The bell pepper adds a vibrant color and a satisfying contrast to the creamy potatoes and cheese.
Everything yum