Cheesy Baked Potato Casserole

This comforting Baked Potato Casserole is simple, hearty, cheesy, and incredibly satisfying! Made with tender potatoes, creamy cheese, savory seasonings, and fresh herbs, it’s baked until golden and bubbly. Perfect for family dinners, potlucks, or a cozy weekend meal.
# Cheesy Baked Potato Casserole

**Prep Time:** 20 minutes
**Cook Time:** 40–50 minutes
**Total Time:** 1 hour 10 minutes
**Servings:** 8

## Ingredients

### For the Casserole
– 4 medium potatoes, peeled and grated
– 1 small onion, finely chopped
– 2 large eggs
– ½ cup sour cream
– ½ cup milk
– 1 cup shredded mozzarella cheese
– ½ cup shredded cheddar cheese
– ½ cup crumbled feta cheese (optional)
– 2 tablespoons all-purpose flour
– 2 cloves garlic, minced
– 2 tablespoons olive oil or melted butter
– ½ teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon paprika
– ½ teaspoon dried oregano

### For the Topping
– ½ cup shredded mozzarella cheese
– ¼ cup grated cheddar cheese
– 2 tablespoons fresh chopped dill
– 1 tablespoon fresh parsley

## Instructions

**1. Prepare the potatoes**

Preheat the oven to 375°F (190°C).

Peel and grate the potatoes using a box grater. Place them in a clean kitchen towel and squeeze out as much excess moisture as possible.

**2. Prepare the creamy mixture**

In a large bowl, whisk together eggs, sour cream, milk, olive oil, garlic, salt, black pepper, paprika, and oregano.

**3. Combine the ingredients**

Add grated potatoes, chopped onion, mozzarella, cheddar, feta, and flour.

Mix everything thoroughly until the ingredients are evenly combined.

**4. Prepare the baking dish**

Grease a 9 × 13-inch baking dish with butter or cooking spray.

Transfer the potato mixture into the dish and spread it evenly.

**5. Add the cheese topping**

Sprinkle mozzarella and cheddar cheese evenly over the casserole.

**6. Bake**

Bake uncovered for 40–50 minutes, or until the potatoes are tender, the center is fully cooked, and the top is golden brown and bubbly.

If the cheese browns too quickly, loosely cover with foil.

**7. Rest and serve**

Remove from the oven and allow the casserole to rest for 10–15 minutes.

Sprinkle with fresh dill and parsley. Cut into squares and serve warm.

## Nutrition Information (Estimated Per Serving)

– Calories: 285
– Protein: 12 g
– Total Carbohydrates: 28 g
– Fiber: 3 g
– Net Carbs: 25 g
– Fat: 14 g
– Sugar: 3 g

*Nutrition estimates depend on the cheese and dairy products used.*

## Nut Information

– Almonds: Not required.
– Almond flour: Not required.
– Walnuts: Not required.
– Pecans: Not required.
– Cashews: Not required.
– Peanuts: Not required.
– Pistachios: Not required.
– Hazelnuts: Not required.

**Nut Allergy Information:** This recipe is naturally nut-free when prepared with suitable ingredients. Check packaged cheese, seasonings, and other ingredients for possible nut cross-contact.

## Helpful Tips

– Squeeze the grated potatoes thoroughly to avoid a watery casserole.
– Use freshly grated cheese for better melting.
– Add cooked bacon or shredded chicken for extra protein.
– Add chopped spinach for extra vegetables.
– For a crispier top, broil for 2–3 minutes at the end.
– Let the casserole rest before cutting so the squares hold their shape.
– Fresh dill gives this dish a wonderful flavor.

## Storage Instructions

– **Refrigerator:** Store leftovers in an airtight container for up to 4 days.
– **Freezer:** Freeze individual portions for up to 2 months.
– **Reheating:** Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
– **Make Ahead:** Assemble the casserole, cover, and refrigerate overnight. Bake when ready, allowing extra cooking time if chilled.

## Frequently Asked Questions (Q&A)

**Q1: Can I use frozen shredded potatoes?**
Yes! Thaw completely and squeeze out excess moisture before using.

**Q2: What potatoes work best?**
Russet potatoes are excellent because they provide a fluffy interior and a delicious golden crust.

**Q3: Can I make this casserole without sour cream?**
Yes. Plain Greek yogurt works as a substitute.

**Q4: Can I add chicken?**
Absolutely! Add 1–2 cups of cooked shredded chicken for a heartier, protein-rich meal.

**Q5: Can I add bacon?**
Yes! Crispy cooked bacon adds a delicious smoky flavor.

**Q6: Why is my potato casserole watery?**
The potatoes may contain too much moisture. Always squeeze grated potatoes thoroughly before mixing.

**Q7: Can I prepare it ahead of time?**
Yes! Assemble everything the night before and refrigerate until ready to bake.

**Q8: How do I get a crispy golden top?**
Use freshly grated cheese and broil briefly after baking.

**Q9: Can I make this recipe gluten-free?**
Yes. Replace regular flour with a gluten-free flour blend or cornstarch.

**Q10: Can I add other vegetables?**
Yes! Mushrooms, spinach, bell peppers, broccoli, and zucchini are delicious additions. Cook vegetables with excess moisture before adding.

**Q11: Is this casserole suitable for meal prep?**
Yes! Cut into individual portions and refrigerate for convenient lunches and dinners.

**Q12: Can I freeze the casserole?**
Yes. Allow it to cool completely, portion it, and freeze in airtight containers.

**Q13: What cheese is best for this recipe?**
Mozzarella provides a stretchy texture, cheddar adds flavor, and feta gives a delicious salty touch.

**Q14: What can I serve with baked potato casserole?**
Serve with grilled chicken, roasted vegetables, fresh cucumber salad, coleslaw, or garlic yogurt sauce.

## Final Note

This Cheesy Baked Potato Casserole is golden on the outside, soft and creamy inside, and loaded with delicious melted cheese. It’s an easy, budget-friendly comfort food that the whole family will love!