Potato casseroles make a reliable choice when you need a filling side or main for family meals. These recipes stick to common ingredients and straightforward steps that fit into a regular week. You will see variations with cheese, vegetables, and different proteins to match what you have on hand. Each one aims for that soft texture and savory taste without extra fuss. Here are 13 options to consider for your next meal plan.
Helpful Tips Before You Start
These tips will help your potato casseroles bake evenly with the right texture and flavor.
Slice Potatoes Evenly
Cut potatoes to the same thickness using a mandoline or sharp knife. Even slices cook through at the same time and prevent underdone or mushy spots.
Grate Your Own Cheese
Buy blocks of cheese and grate them yourself right before assembling. Pre shredded cheese has coatings that keep sauces from turning creamy.
Choose the Right Baking Dish
Use a 9 by 13 inch dish for most of these recipes. A smaller pan can cause spills while a larger one leaves the casserole too thin and dry.
Assemble in Advance
Put the casserole together up to one day ahead and keep it covered in the fridge. Add ten extra minutes to the bake time if starting from cold.
Classic Loaded Bacon Cheese Potato Casserole
This casserole brings together tender potatoes, crispy bacon, and plenty of melted cheese in one baking dish. It works well for weeknight dinners or weekend gatherings when you want something hearty and filling. The result is a creamy base with smoky bacon pieces and a golden cheese topping.
The flavor stays savory and balanced, with the bacon adding crunch against the soft potatoes. It feels like a loaded baked potato turned into a shareable casserole.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/2 cup milk
- 3 green onions, sliced
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a baking dish.
- Place the cubed potatoes in a pot of salted water and boil for 10 minutes until just tender. Drain well.
- In a large bowl, stir together the sour cream, milk, melted butter, garlic powder, salt, and black pepper.
- Add the drained potatoes, half the crumbled bacon, and 1 1/2 cups of the cheddar cheese to the bowl. Mix gently to coat.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining cheddar cheese and remaining bacon over the top.
- Bake for 20 minutes until the cheese is melted and the edges start to bubble.
- Remove from the oven and scatter the sliced green onions over the surface before serving.
Extra Tips
Cook the bacon until quite crisp so it stays crunchy after baking. If you prefer a less tangy taste, swap half the sour cream for plain Greek yogurt. Leftovers reheat well in the oven at 350 degrees with a splash of milk stirred in to loosen the texture.Course: Side Dish Cuisine: American Equipment: Baking Dish, Large Pot, Mixing Bowl, Skillet
Scalloped Ham and Pea Potato Casserole
This scalloped casserole layers thin potato slices with diced ham and sweet peas in a creamy cheese sauce. The result is a hearty dish that balances savory meat with tender vegetables and a golden top. It makes a reliable choice for family meals when you want something filling without much fuss.
The potatoes soften during baking while the peas add a light texture and the ham brings saltiness throughout. Serve it as a main dish with a simple green salad on the side.
Serves 4 people.
Ingredients
- 4 medium Yukon gold potatoes, thinly sliced
- 8 ounces diced ham
- 1 cup frozen peas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Melt the butter in a saucepan over medium heat. Add the diced onion and cook until softened.
- Stir in the flour, salt, pepper, and garlic powder. Cook for one minute, then slowly whisk in the milk until the sauce thickens.
- Remove the sauce from heat and stir in half of the shredded cheddar cheese until melted.
- Spread a thin layer of sauce in the bottom of the baking dish. Add half the potato slices, followed by half the diced ham and half the frozen peas.
- Pour half the remaining sauce over the layers. Repeat with the rest of the potatoes, ham, peas, and sauce.
- Sprinkle the remaining cheese on top. Cover with foil and bake for 45 minutes.
- Remove the foil and bake for 15 more minutes until the top is golden and the potatoes are tender when pierced with a knife.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. If the sauce thickens too much while sitting, add a splash of milk before assembling. Leftovers reheat well in a covered dish with a little extra milk stirred in to restore creaminess.Course: Main Course Cuisine: American Equipment: Baking Dish, Saucepan, Knife
Cheesy Ground Beef and Corn Potato Casserole
This casserole layers sliced potatoes with a savory beef and corn filling, then tops everything with melted cheddar. It turns basic pantry staples into a hearty dish that feels like a warm hug on a cool night. The combination of tender potatoes, seasoned beef, and sweet corn makes it a reliable choice for family dinners.
The flavors stay balanced between the rich cheese sauce and the simple vegetable mix. Potatoes absorb the beef juices while the corn adds a bit of natural sweetness in every bite.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups corn kernels
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Set the sliced potatoes aside while you prepare the filling.
- In a large skillet over medium heat, cook the ground beef with the onion and garlic until the beef is browned and the onion is soft. Drain any excess fat.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to create a smooth sauce. Stir in the salt, pepper, and paprika.
- Add the corn to the skillet with the beef. Pour the sauce over the mixture and stir until everything is coated.
- Arrange half the potato slices in an even layer in the baking dish. Spoon half the beef and corn mixture over the potatoes. Repeat with the remaining potatoes and beef mixture. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the dish with foil and bake until the potatoes are tender when pierced with a fork. Remove the foil for the last portion of baking so the cheese turns golden.
Extra Tips
Slice the potatoes as evenly as possible so they cook at the same rate. If the top browns too quickly, loosely replace the foil. Leftovers reheat well in the oven at a lower temperature with a splash of milk stirred in to keep the potatoes creamy.Course: Main Course Cuisine: American Equipment: Large Skillet, Saucepan, 9×13 Baking Dish
Creamy Garlic Mushroom Potato Casserole
This casserole combines tender potatoes with a rich mushroom sauce that tastes like a warm hug in a dish. The garlic adds depth while the cream keeps everything smooth and satisfying. It works well for weeknight dinners when you want something hearty without much fuss.
Serve it as a main dish with a simple green salad or as a side for roasted meats. The texture stays soft with a lightly golden top from the cheese.
Serves 4 people.
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 4 garlic cloves, minced
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F and lightly grease a baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened.
- Stir in the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their liquid and start to brown.
- Remove the skillet from heat. Stir in the heavy cream, sour cream, salt, and pepper until smooth.
- Layer half the sliced potatoes in the baking dish. Pour half the mushroom mixture over them. Repeat with the remaining potatoes and mixture.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for 15 more minutes until the potatoes are tender and the cheese is bubbly.
- Let the casserole rest for 5 minutes, then sprinkle with chopped parsley before serving.
Extra Tips
For the creamiest results, slice the potatoes evenly so they cook at the same rate. If you want to make it ahead, assemble everything up to the baking step and refrigerate for up to one day before cooking. Leftovers reheat well in a 350 degree F oven with a splash of cream stirred in to loosen the sauce.Course: Side Dish Cuisine: American Equipment: Large skillet, Baking dish, Mixing bowl
Spicy Chorizo and Black Bean Potato Casserole
This casserole layers spicy chorizo with black beans and sliced potatoes for a hearty meal that stands out from milder potato bakes. The chorizo adds bold heat while the beans bring extra substance, and everything bakes together under a layer of melted cheese. It suits weeknight dinners when you want something filling without much fuss.
The finished dish has soft potato slices, crumbled chorizo, and a slight crunch from the beans. It works well for cooler weather or when feeding a small group that enjoys a bit of spice.
Serves 4 people.
Ingredients
- 4 large russet potatoes, thinly sliced
- 12 oz spicy chorizo, casing removed
- 1 (15 oz) can black beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish. Heat the olive oil in a large skillet over medium heat.
- Add the chorizo to the skillet and cook until it begins to brown, breaking it up with a spoon. Stir in the diced onion and minced garlic, then cook for another 3 minutes until the onion softens.
- Sprinkle in the chili powder, cumin, salt, and pepper. Add the black beans and stir everything together for 2 minutes to combine the flavors.
- Arrange half the potato slices in an even layer in the baking dish. Spoon half the chorizo and bean mixture over the potatoes, then sprinkle with half the cheese. Repeat with the remaining potatoes, chorizo mixture, and cheese.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes until the cheese is bubbly and the potatoes are tender when pierced with a fork.
- Let the casserole rest for 5 minutes before serving. Top portions with chopped cilantro and a dollop of sour cream.
Extra Tips
Slice the potatoes evenly so they cook at the same rate and hold their shape. If the chorizo is very spicy, reduce the chili powder slightly. Leftovers reheat well in a 350°F oven for 15 minutes to keep the potatoes from drying out.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish
Broccoli Cheddar Potato Casserole
This broccoli cheddar potato casserole layers tender potatoes with fresh broccoli in a simple cheese sauce. It makes a reliable side for family dinners or a filling option when you want something warm and straightforward. The finished dish has soft potatoes, bright green broccoli, and a gooey cheddar layer that holds everything together.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 3 cups broccoli florets
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for 10 to 12 minutes until the potatoes are just tender, then drain.
- While the potatoes cook, steam the broccoli florets for 4 minutes until bright green and still crisp. Set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking until the mixture thickens.
- Stir in 1 1/2 cups of the cheddar cheese, garlic powder, salt, and pepper until the cheese melts into a smooth sauce.
- Combine the drained potatoes and steamed broccoli in a large bowl. Pour the cheese sauce over and stir gently to coat.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly on top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli briefly so it stays firm and keeps its color after baking. If the sauce thickens too much while sitting, add a splash of milk before mixing with the potatoes. Leftovers reheat well in a 350°F oven with a cover of foil to prevent the top from drying out.Course: Side Dish Cuisine: American Equipment: Baking Dish, Large Pot, Saucepan, Mixing Bowl
French Onion and Gruyère Potato Casserole
This casserole turns the classic flavors of French onion soup into a layered potato dish. Sweet caramelized onions sit between slices of tender potato, all held together with nutty Gruyère that melts into a golden top.
It works well for weeknight dinners or as a side for roast meats. The potatoes stay soft inside while the edges crisp slightly from the broth and cheese.
Serves 4 people.
Ingredients
- 4 large Yukon gold potatoes, thinly sliced
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 cups shredded Gruyère cheese, divided
- 1 1/2 cups beef broth
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Melt the butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt, then cook for 20 minutes, stirring often, until the onions turn deep golden brown.
- Stir in the minced garlic and thyme. Cook for 1 minute more.
- Pour in the beef broth and simmer for 3 minutes. Season with salt and pepper, then remove from heat.
- Preheat the oven to 375°F. Lightly grease an 8×8 inch baking dish.
- Arrange half the potato slices in an even layer in the dish. Spoon half the onion mixture over the potatoes and sprinkle with 1 cup of the Gruyère.
- Repeat with the remaining potatoes, onion mixture, and final cup of Gruyère.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake 15 minutes longer until the cheese is bubbly and browned on top.
Extra Tips
Caramelize the onions slowly over medium rather than high heat to develop deep flavor without burning. The dish reheats well in a 350°F oven with a splash of extra broth to keep the potatoes moist. For a make-ahead version, assemble everything up to the baking step, cover, and refrigerate overnight before cooking.Course: Side Dish Cuisine: French Equipment: Large skillet, 8×8 inch baking dish, Sharp knife
Italian Sausage and Roasted Pepper Potato Casserole
This casserole brings together tender potatoes with savory Italian sausage and sweet roasted peppers. The layers bake into a hearty dish with melted cheese on top and a bit of broth keeping everything moist. It works well for weeknight dinners or when you need something filling to share with family.
The flavors lean toward classic Italian comfort with a touch of spice from the sausage. Potatoes turn soft inside while the edges crisp slightly. Cheese pulls it all together into one warm pan.
Serves 4 people.
Ingredients
- 4 large russet potatoes, thinly sliced
- 1 pound Italian sausage, casings removed
- 2 roasted red peppers, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup chicken broth
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks.
- Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Add the sliced roasted red peppers, Italian seasoning, salt, and black pepper. Stir everything together and remove the skillet from heat.
- Layer half the sliced potatoes in the bottom of the baking dish. Spoon half the sausage mixture over the potatoes. Repeat with the remaining potatoes and sausage mixture.
- Pour the chicken broth evenly over the layers. Sprinkle the mozzarella and Parmesan cheeses across the top.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake 15 more minutes until the cheese is golden and the potatoes are tender when pierced with a fork.
Extra Tips
Let the casserole rest for 10 minutes after baking so the layers hold together when served. Hot Italian sausage adds extra heat if you prefer a spicier version. Leftovers reheat well in a 350°F oven with a splash of broth to restore moisture.Course: Main Course Cuisine: Italian Equipment: Large Skillet, 9×13 Baking Dish, Knife
Spinach Artichoke Potato Casserole
This casserole brings together tender potatoes with the creamy, savory flavors of spinach artichoke dip. It works well for weeknight dinners or weekend gatherings when you want something filling and familiar. The texture stays soft in the center with a lightly browned cheese top.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, roughly chopped
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and grease a 9×9 inch baking dish.
- Melt the butter in a skillet over medium heat. Add the garlic and cook for one minute until fragrant.
- Stir in the spinach and cook until it wilts, about two minutes. Add the artichoke hearts and cook for another minute.
- Reduce the heat to low and mix in the cream cheese until it melts and combines with the vegetables. Pour in the milk, salt, and pepper. Stir until the sauce is smooth.
- Layer half the potato slices in the baking dish. Spread half the spinach artichoke sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes until the cheese is golden and the potatoes are tender when pierced with a fork.
Extra Tips
Let the casserole rest for 10 minutes after baking so the layers set and slice more cleanly. If you want a stronger artichoke taste, drain the hearts well before chopping to avoid extra liquid in the sauce. Leftovers reheat well in a 350 degree oven with a splash of milk stirred in to keep the texture creamy.Course: Side Dish Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl
Barbecue Pulled Chicken Potato Casserole
This casserole layers sliced potatoes with saucy pulled chicken for a filling dish that brings together creamy and savory elements. It works well on busy evenings when you want a one-pan meal that feels hearty and satisfying. The barbecue sauce adds a tangy note that pairs nicely with the melted cheese on top.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 2 cups cooked shredded chicken
- 1 cup barbecue sauce
- 1 medium yellow onion, diced
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Heat the olive oil in a skillet over medium heat and cook the diced onion until softened.
- Stir the shredded chicken and barbecue sauce into the skillet and heat through for a few minutes.
- Arrange half the potato slices in the bottom of the baking dish and sprinkle with half the salt and pepper.
- Spread the chicken mixture evenly over the potatoes and top with half the shredded cheddar cheese.
- Layer the remaining potato slices on top and season with the rest of the salt and pepper.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for 15 more minutes until the cheese melts and the potatoes are tender.
- Let the casserole rest for 5 minutes, then sprinkle with chopped green onions before serving.
Extra Tips
Use a thicker barbecue sauce so it clings well to the chicken and does not make the potato layers too wet. If the potatoes seem very starchy, rinse the slices briefly under cold water and pat them dry before layering. Leftovers reheat well in a 350-degree oven with a splash of water to keep the potatoes moist.Course: Main Course Cuisine: American Equipment: 9×13 Baking Dish, Skillet, Mixing Bowl
Three-Cheese Crispy Onion Potato Casserole
This casserole layers thin potato slices with cheddar, Monterey Jack, and Parmesan for a creamy, cheesy bake that feels hearty without much effort. The French fried onions on top create a golden, crunchy finish that sets it apart from softer potato dishes.
It suits weeknight dinners when you want something filling or weekend meals with family. The inside stays tender and rich while the surface delivers contrast through the crisp onions and melted cheese.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups French fried onions
- 1 cup heavy cream
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the sliced potatoes with garlic powder, salt, and black pepper. Add half of the cheddar, half of the Monterey Jack, and all of the Parmesan. Toss to coat the potatoes evenly.
- Spread the potato mixture into the prepared baking dish. Pour the heavy cream evenly over the top and drizzle with the melted butter.
- Cover with foil and bake for 40 minutes.
- Remove the foil, sprinkle the remaining cheddar and Monterey Jack over the surface, then scatter the French fried onions on top. Bake uncovered for 15 more minutes until the cheese melts and the onions turn golden.
Extra Tips
Slice the potatoes to a consistent thickness so they soften evenly under the cream. If you prepare the dish ahead, add the French fried onions only after the first bake to keep them crisp. Leftovers reheat best in a 350°F oven for 10 minutes rather than the microwave.Course: Side Dish Cuisine: American Equipment: Baking dish, Mixing bowl, Knife
Ranch-Seasoned Potato Casserole with Crispy Bacon
This casserole combines creamy potatoes with bold ranch seasoning and plenty of crispy bacon. It works well for weeknight dinners or casual gatherings when you want something hearty and easy to share. The texture stays soft inside with a golden cheese top and crunchy bacon bits throughout.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, diced into 1-inch pieces
- 8 slices bacon
- 1 packet (1 oz) ranch seasoning mix
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 2 green onions, sliced
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Cook the bacon in a skillet over medium heat until crisp. Remove the bacon, drain on paper towels, and crumble it into pieces.
- Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 8 to 10 minutes until just tender, then drain well.
- In a large bowl, stir together the sour cream, milk, ranch seasoning mix, and 1 cup of the cheddar cheese. Add the drained potatoes and most of the crumbled bacon. Mix until the potatoes are coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cup of cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly. Remove from the oven and top with the sliced green onions and remaining bacon before serving.
Extra Tips
Cook the bacon until very crisp so it keeps its crunch after mixing with the creamy potatoes. You can assemble the casserole up to a day ahead and refrigerate it, then add a few extra minutes to the bake time. Leftovers reheat well in the microwave or oven with a splash of milk to loosen the sauce.Course: Side Dish Cuisine: American Equipment: Baking dish, Skillet, Large pot, Mixing bowl
Herbed Root Vegetable Potato Casserole
This casserole blends sliced potatoes with carrots, parsnips, and onion for a hearty side that highlights seasonal root vegetables. Fresh rosemary and thyme add earthy notes that pair well with the natural sweetness of the roots. It suits weeknight meals or holiday tables when comfort food is needed without much fuss.
The finished dish has soft, tender vegetables and a lightly browned cheese topping. The herbs stay prominent after baking, giving each bite a clean, savory taste.
Serves 4 people.
Ingredients
- 4 large potatoes, thinly sliced
- 3 carrots, peeled and sliced into rounds
- 2 parsnips, peeled and sliced
- 1 onion, thinly sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Place the sliced potatoes, carrots, parsnips, and onion in a large mixing bowl.
- Add the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to the bowl.
- Toss everything until the vegetables are evenly coated with the oil and herbs.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil, sprinkle the mozzarella cheese evenly over the top, and bake uncovered for another 15 minutes until the cheese melts and the edges turn golden.
Extra Tips
Slice the vegetables to similar thickness so they cook evenly. The mozzarella can be swapped for Parmesan if a sharper flavor is preferred. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crisp edges on the cheese.Course: Side Dish Cuisine: American Equipment: Large mixing bowl, 9×13 baking dish, Oven
