This Cheesy Potato Casserole is everything you need and more in a comforting side dish for the holiday season or just for a dinner party any time of year. I love a good casserole that I can prep ahead and doesn’t take forever to make, and this is it. This easy casserole is baked until it’s bubbly and golden, and it’s so hearty, cheesy, and it’ll please even the pickiest eaters around your table. The best part? It’s so easy to make and goes well with everything.

❤️ Why This Cheesy Potato Casserole is a Must-Make

• Unique: This isn’t your average scalloped potato recipe; the cheese sauce has goat cheese, a combination of delicious spices, and even a little lemon for some special magic.
• Comforting: There is nothing like cheesy potatoes to warm my soul right up. This dish is so comforting, and it’s perfect for a side dish with any main you’re making.
• Versatile: Serve this for a weekday dinner, for a side dish during the holiday season, or at a potluck. This is one of my go-to recipes during the holiday season because it’s so easy and impressive to serve to a crowd.

🍲 Ingredients You’ll Need

Russet Potatoes – For this recipe, I used russet potatoes. I find they hold their shape and are the perfect potato for scalloped potato recipes, and more specifically, they are great for casseroles as they hold their shape well.

Goat Cheese – The secret ingredient in this cheesy recipe is the goat cheese. Goat cheese adds extra creaminess, and when paired with the mozzarella cheese, you get the creamy cheese pulls you want in a cheesy potato casserole.

👩‍🍳 How to Make a Cheesy Potato Casserole

Preparing Your Potatoes:

1. Butter or use a cooking spray to grease an 8×12 baking dish and set aside.
2. Bring a large pot of salted water to a boil. Once boiling, add the thinly sliced potatoes and cook for 3 minutes. Drain the water and set aside the potato slices for a few minutes to cool. Layer the potatoes lengthwise in the greased baking dish and set aside.
3. Preheat the oven to 375F.

Make the Cheese Sauce:

1. To a frying pan add 2 tbsp olive oil over medium heat. Add the sliced onions and saute until softened, about 5-6 minutes. Set aside in a bowl.
2. To the same pan melt 2 tbsp butter and once melted add minced garlic. Cook for 1-2 minutes until fragrant. Add the 2 tbsp flour, stir to create a paste.
3. Slowly pour in the cream and whisk until smooth. Once smooth, cook at a simmer for a few minutes, whisking fairly frequently to get a thicker consistency.
4. Add all of the spices, cream cheese, and goat cheese crumbles. Whisk to combine until smooth. Squeeze in the lemon juice and stir constantly to combine (don’t fret if it makes the sauce lumpy for a minute or so, just keep stirring). Once combined and the sauce is mostly smooth, remove the sauce from the heat.

Assembling the Casserole:

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1. Tuck the cooked onions in between the potatoes that are layered in the baking dish. Pour the cream sauce over the potatoes and use a spoon to smooth out the sauce. Top with 1/2 cup goat cheese crumbles and 1 cup shredded mozzarella cheese.
2. Cover with foil and bake on the middle rack of the oven for 45 minutes. Remove foil and bake for another 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
3. Top with fresh minced chives and fresh minced oregano, and enjoy.

🪄 Tips and Tricks

• Prepping Ahead: Don’t prep this recipe too far in advance because a sliced potato is kind of like an apple; it’ll get all yucky sitting out.
• Cutting Potatoes: The thinner the potato slice, the better. Use the attachment that comes with more food processors or a mandoline for the best slices.
• Don’t rinse after slicing (usually): The starch helps thicken the sauce. However, if you prefer a less starchy result, a quick rinse is okay, but pat them very dry.
• Use good quality cheese: If you’re using cheese other than goat cheese, use freshly grated cheese melts much smoother than pre-shredded. Sharp cheddar, Gruyere, Monterey Jack, and a touch of Parmesan are excellent choices.
• Layer tightly: Arrange the potato slices in overlapping layers in the dish.
• Let it rest: Allow the casserole to rest for 10-15 minutes after baking. This helps the sauce set and makes it easier to serve.
• Include ham or bacon: Cubed cooked ham or crumbled bacon can be layered with the potatoes for a heartier dish.

🗒 Variations

There are hundreds of ways to make scalloped potatoes. You can use different cheeses, different types of potatoes, different spices and herbs, and add bread crumbs on top, the options are endless. Here are a couple of different potato casseroles you can also try:

• Sweet Potato Casserole

🗒 Best served with

• Vegan-Friendly Cranberry Stuffing
• Stovetop Stuffing Recipe
• Roasted Brussel Sprouts
• Crunchy Green Bean Casserole

👝 How to Store Leftovers

Store leftovers in an airtight container for up to 3 days in the fridge.

🤔 Common Questions

Cheesy Potato Casserole

5 from 3 votes

This delicious and creamy cheesy potato casserole is the perfect dish to make for a potluck or as a side dish for the holiday season.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine American-Inspired

Servings 8 -12

Calories 740 kcal

Ingredients

  

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• 4 large russet potatoes, sliced in 1/8 inch slices

For the cheese sauce

• 2 tbsp olive oil
• 1 yellow onion, sliced thin
• 2 tbsp butter
• 2 tbsp flour
• 3 garlic cloves, minced
• 2 cups light or 10% cream
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tbsp dried oregano
• 1/4 tsp paprika
• 1/4 tsp chili flakes
• 1/4 tsp nutmeg
• 225 g (8oz) cream cheese
• 225 g (8oz) goat cheese crumbles
• juice from half a lemon

For the topping

• 1/2 cup goat cheese crumbles
• 1 cup shredded mozzarella cheese
• fresh minced chives and fresh minced oregano for garnish

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Instructions

 

• Butter or use a cooking spray to grease an 8×12 baking dish and set aside.
• Bring a large pot of salted water to a boil. Once boiling, add the thinly sliced potatoes and cook for 3 minutes. Drain the water and set aside the potato slices for a few minutes to cool. Layer the potatoes lengthwise in the greased baking dish and set aside.
• Preheat the oven to 375F.
• Make the cheese sauce: to a frying pan add 2 tbsp olive oil over medium heat. Add the sliced onions and saute until softened, about 5-6 minutes, set aside in a bowl.
• To the same pan melt 2 tbsp butter and once melted add minced garlic. Cook for 1-2 minutes until fragrant. Add the 2 tbsp flour, stir to create a paste.
• Slowly pour in the cream and whisk until smooth. Once smooth, cook at a simmer for a few minutes, whisking fairly frequently to get a thicker consistency.
• Add all of the spices, cream cheese and goat cheese crumbles. Whisk to combine until smooth. Squeeze in the lemon juice and stir constantly to combine (don't fret if it makes the sauce lumpy for a minute or so, just keep stirring). Once combined and the sauce is mostly smooth, remove the sauce from the heat.
• Tuck the cooked onions in between the potatoes that are layered in the baking dish. Pour the cream sauce over the potatoes and use a spoon to smooth out the sauce. Top with 1/2 cup goat cheese crumbles and 1 cup shredded mozzarella cheese.
• Cover with foil and bake on the middle rack of the oven for 45 minutes. Remove foil and bake for another 30 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
• Top with fresh minced chives and fresh minced oregano and enjoy.

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Nutrition

Calories: 740kcal | Carbohydrates: 32.6g | Protein: 13.5g | Fat: 64.6g | Saturated Fat: 17.5g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 38.2g | Cholesterol: 48.6mg | Sodium: 605.7mg | Fiber: 2.6g | Sugar: 3g

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