Cheesy Potato Casserole

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Cheesy Potato Casserole

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Cheesy potato casserole with a spatula taking out a piece

Prep

15 minutes

Cook

1 hour 15 minutes

Yield

8 -12

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.

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.

❤️ Why You’ll Love This Cheesy Potato Casserole

  • 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
  • Versatile: Serve this for a weekday dinner, for a side dish at the holiday season, or at a potluck

🍲 Ingredients

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

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, and cheese pulls you want in a cheesy potato casserole

Cheesy potato casserole with a spatula taking out a piece

👩‍🍳 How to Make a Cheesy Potato Casserole

  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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Top with fresh minced chives and fresh minced oregano and enjoy.
Cheesy potato casserole

🪄 Tips and Tricks

  • 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
  • The thinner the potato slice the better, use the attachment that comes with more food processors or a mandoline for the best slices

🗒 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:


🗒 Best served with

👝 How to Store Leftovers

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

🤔 Common Questions

How do you keep scalloped potatoes from being watery?

To thicken them up, keep cooking the sauce longer than directed before adding the cheese in.

How do you keep scalloped potatoes from curdling?

High heat is what makes the milk curdle. Use milk or cream with higher fat content to combat this.

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.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American-Inspired
Servings 8 -12
Calories 740 kcal

Ingredients
  

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

For the cheese sauce

For the topping

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

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.

Video

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
Review This Recipe Let us know how it was!
Patrick Enderton

5 stars
Making this for the second time tonight, we love it. Thank you for sharing this recipe.

Maria Koutsogiannis

You are so welcome, thanks Patrick!

Linda Gingrich

can you sub feta for goat cheese

Maria Koutsogiannis

Yes, you can!

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