Potato casseroles work well for potlucks because they stay warm and taste good even after sitting out for a while. The recipes in this list use everyday ingredients and require basic kitchen tools. You can prepare most of them the night before to save time on the day of the event. Each one serves a good number of people so no one goes home hungry. Try a few and see which ones become your go to options for future gatherings.
Helpful Tips Before You Start
These tips will help your potato casseroles travel well and taste fresh at the potluck.
Assemble the Night Before
Mix and layer the ingredients in the baking dish the evening prior. Cover and refrigerate so you only need to bake or reheat on the day of the event.
Keep It Warm in a Slow Cooker
Transfer the finished casserole to a slow cooker set on low for transport. This holds the temperature steady without drying out the potatoes.
Add Crunchy Toppings Last
Sprinkle fried onions or crushed crackers on top right before serving. Doing this early makes them lose their crisp texture during travel.
Cut Into Squares at Home
Slice the baked casserole into portions before you leave. It speeds up serving and prevents the dish from getting messy at the table.
Ask About Oven Access
Check with the host if an oven will be available for reheating. Some potato casseroles need a quick warm-up to restore the creamy texture.
Classic Cheddar Hash Brown Potato Casserole
This casserole combines thawed hash browns with sharp cheddar and a creamy binder for a dish that holds up well at gatherings. It works especially well for potlucks because it travels in the pan and stays satisfying even after sitting out for a while.
The finished dish has a golden, slightly crisp top over a soft, cheesy potato center. The flavor stays simple and familiar, with the cheddar providing the main taste.
Serves 4 people.
Ingredients
- 4 cups frozen hash brown potatoes, thawed
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/2 cup cream of chicken soup
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed corn flakes
Instructions
- Preheat the oven to 350 degrees F and lightly grease a small baking dish.
- In a large bowl, stir together the thawed hash browns, sour cream, cream of chicken soup, melted butter, garlic powder, salt, and black pepper until evenly combined.
- Fold in 3/4 cup of the shredded cheddar cheese.
- Spread the mixture into the prepared baking dish and sprinkle the remaining 1/4 cup cheddar cheese over the top.
- Scatter the crushed corn flakes evenly across the surface.
- Bake for 35 to 40 minutes until the top is golden and the edges bubble.
Extra Tips
Make this the night before and cover it unbaked in the refrigerator, then add the corn flake topping right before it goes into the oven so they stay crisp. If the top browns too quickly, loosely tent the dish with foil for the last 10 minutes. Leftovers reheat well in a 300-degree oven to restore some texture without drying out the cheese layer.Course: Side Dish Cuisine: American Equipment: Mixing Bowl, Baking Dish, Oven
Bacon and Caramelized Onion Loaded Potato Casserole
This casserole brings together creamy potatoes, sweet caramelized onions, and smoky bacon in one dish that travels well to any gathering. The mix of tender potatoes and crispy bacon bits gives it a hearty texture that holds up on a buffet table. It works especially well for potlucks because the flavors taste even better after sitting for a bit.
The caramelized onions add a gentle sweetness that balances the saltiness of the bacon and cheese. Each bite feels rich without being heavy, and the golden cheese topping makes it look inviting when uncovered.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, cubed
- 6 slices bacon, chopped
- 2 large yellow onions, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, chopped
Instructions
- Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, then drain and return them to the pot.
- While the potatoes cook, fry the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the skillet.
- Add the sliced onions and butter to the skillet with the bacon drippings. Cook over medium-low heat, stirring often, until the onions turn deep golden and soft.
- Mash the drained potatoes with the sour cream, salt, and black pepper until mostly smooth but still a little chunky.
- Stir half the cheddar cheese, the cooked bacon, and the caramelized onions into the mashed potatoes.
- Spread the mixture into a baking dish and sprinkle the remaining cheddar cheese on top. Bake at 375 degrees until the cheese melts and bubbles.
- Remove from the oven and scatter the chopped green onions over the surface before serving.
Extra Tips
Caramelize the onions slowly over low heat to bring out their sweetness without burning them. If you make the casserole ahead, assemble everything up to the baking step and refrigerate it, then add a few extra minutes to the bake time when ready to heat. Leftovers reheat well in the oven to keep the cheese topping from turning soggy.Course: Side Dish Cuisine: American Equipment: Large Skillet, Medium Pot, Baking Dish, Mixing Bowl
Tex-Mex Chorizo and Pepper Jack Potato Casserole
This casserole brings bold Tex-Mex flavors to any potluck table. Spicy chorizo, melty pepper jack, and tender potatoes create a hearty dish that stands out without much effort. It travels well and reheats nicely, making it a reliable choice when you need something filling that still feels special.
The mix of smoky sausage and creamy cheese gives each bite a nice balance of heat and richness. Sliced potatoes soak up the flavors while the top browns slightly for added texture.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 8 ounces Mexican chorizo, casings removed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cups shredded pepper jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish.
- In a large skillet over medium heat, cook the chorizo until browned and crumbled, about 5 minutes. Add the onion and red bell pepper and cook until softened.
- Stir in the cumin, chili powder, salt, and black pepper. Remove the skillet from heat.
- Layer half the sliced potatoes in the baking dish. Spread half the chorizo mixture over the potatoes and sprinkle with 1 cup of pepper jack cheese. Repeat the layers with the remaining potatoes, chorizo mixture, and cheese.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the cheese is bubbly.
- Let the casserole rest for 5 minutes. Dollop sour cream on top and sprinkle with cilantro before serving.
Extra Tips
Brown the chorizo well before adding the vegetables so the flavors stay concentrated. If you want less spice, swap half the pepper jack for a milder cheese. Leftovers keep in the fridge for three days and reheat best in a 350-degree oven to keep the texture from getting soggy.Course: Side Dish Cuisine: Mexican Equipment: Large skillet, Medium baking dish, Foil
Creamy Garlic Parmesan Scalloped Potatoes
This creamy garlic Parmesan scalloped potatoes dish layers thin potato slices in a rich sauce made with garlic, cream, and plenty of Parmesan. The result is a casserole with tender potatoes and a thick, savory coating that holds up well when served from a shared table.
It fits potlucks because it travels in one dish and stays creamy after reheating. The flavor stays balanced with garlic and cheese without needing extra toppings at the event.
Serves 4 people.
Ingredients
- 1.5 pounds Yukon gold potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup milk
- 3/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish.
- Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for one minute until fragrant.
- Stir in the flour and cook for another minute to form a roux.
- Slowly whisk in the heavy cream and milk. Continue stirring until the mixture thickens slightly.
- Remove the saucepan from heat and stir in the Parmesan cheese, salt, and black pepper until the cheese melts into the sauce.
- Arrange half the sliced potatoes in the baking dish. Pour half the sauce over them. Repeat with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for 15 more minutes until the top is golden and the potatoes are tender.
- Sprinkle with chopped fresh parsley before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate and stay creamy throughout. This casserole can be assembled the night before and baked the next day for potluck prep. Leftovers reheat best in a covered dish at 350 degrees to keep the sauce from separating.Course: Side Dish Cuisine: American Equipment: 8×8 baking dish, Saucepan, Whisk
Twice-Baked Potato Casserole with Sour Cream and Chives
This casserole brings the flavors of a classic twice-baked potato into an easy dish to share. It works well for potlucks because it travels well and stays creamy after reheating. The texture is fluffy inside with a lightly browned top, while the sour cream adds tang and the chives bring a fresh note.
Serves 4 people.
Ingredients
- 4 large russet potatoes
- 2 tablespoons unsalted butter
- 1/2 cup milk
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup chopped fresh chives, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Place the potatoes on a baking sheet and bake for about 50 minutes until they are tender when pierced with a fork. Let them cool slightly.
- Cut each potato in half lengthwise and scoop the flesh into a mixing bowl. Discard the skins or save them for another use.
- Add the butter, milk, sour cream, salt, and pepper to the bowl. Mash until the mixture is smooth but still slightly chunky.
- Stir in 1 cup of the cheddar cheese and 3 tablespoons of the chives until evenly combined.
- Transfer the mixture to a greased 8×8-inch casserole dish and spread it evenly. Sprinkle the remaining 1/2 cup cheddar cheese on top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly golden. Remove from the oven and sprinkle with the remaining 1 tablespoon of chives before serving.
Extra Tips
For the best texture, mash the potatoes by hand rather than using a mixer to avoid making them gluey. You can assemble the casserole up to a day ahead and keep it covered in the fridge, then add the top cheese layer right before baking. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the consistency.Course: Side Dish Cuisine: American Equipment: Baking sheet, Mixing bowl, Casserole dish, Potato masher
Ham and Swiss Cheese Potato Casserole
This ham and Swiss cheese potato casserole layers sliced potatoes with diced ham and plenty of melted Swiss cheese. It suits potlucks because the dish stays creamy after transport and holds up well on a buffet table. The flavor stays mild and savory, with a soft interior and lightly golden top.
The recipe uses everyday ingredients to create a balanced potato bake that feels familiar yet a little different from basic scalloped potatoes.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 8 oz diced ham
- 2 cups shredded Swiss cheese, divided
- 1 cup milk
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease an 8×8 baking dish.
- Melt the butter in a skillet over medium heat. Add the onion and cook until softened.
- Stir in the milk, salt, and pepper. Remove from heat and set aside.
- Layer half the potato slices in the baking dish. Top with half the ham and 3/4 cup Swiss cheese.
- Repeat with the remaining potatoes, ham, and another 3/4 cup Swiss cheese.
- Pour the milk mixture evenly over the layers. Sprinkle the remaining 1/2 cup Swiss cheese on top.
- Cover with foil and bake for 45 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the top is lightly browned.
Extra Tips
Shred the Swiss cheese from a block for the smoothest melt. If the top browns too quickly, loosely replace the foil for the final minutes. Leftovers reheat well in the microwave with a splash of milk to restore creaminess.Course: Side Dish Cuisine: American Equipment: Baking Dish, Skillet, Mixing Bowl
Spicy Buffalo Chicken Potato Casserole
This recipe turns classic buffalo wing flavors into an easy layered potato bake that travels well to any gathering. It fits potlucks because the spicy chicken and cheesy potatoes hold up after reheating and still taste fresh when served at room temperature. The texture stays creamy inside with a slight crisp on the edges, while the sauce gives a steady kick without overpowering the potatoes.
The combination of ranch and buffalo sauce keeps each bite balanced between heat and cool creaminess. It works especially well for groups that want something hearty yet different from plain scalloped potatoes.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 pound cooked shredded chicken
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 2 green onions, sliced
Instructions
- Preheat the oven to 375 degrees F and lightly grease an 8-inch square baking dish.
- In a mixing bowl, combine the cubed potatoes with 1/4 cup buffalo sauce and 1/4 cup ranch dressing until evenly coated.
- Spread the potatoes in the prepared baking dish and bake for 20 minutes.
- While the potatoes bake, toss the shredded chicken with the remaining 1/4 cup buffalo sauce in the same mixing bowl.
- Remove the dish from the oven, scatter the chicken mixture over the potatoes, and top with the shredded cheddar cheese.
- Return the dish to the oven and bake 15 minutes more until the cheese melts and the potatoes are fork-tender.
- Drizzle the remaining 1/4 cup ranch dressing over the top and sprinkle with the sliced green onions before serving.
Extra Tips
Cover the dish with foil for the first 20 minutes if your oven runs hot so the potatoes stay moist. Use pre-cooked rotisserie chicken to cut down on steps. Leftovers reheat best in a 350-degree oven for 10 minutes to restore the cheese texture rather than microwaving.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl
Broccoli Cheddar Potato Casserole with Crispy Topping
This casserole combines tender potatoes and broccoli in a creamy cheddar sauce, finished with a golden breadcrumb topping. It travels well to potlucks and holds up after reheating, making it a reliable choice when you need a dish that feeds a group without much fuss. The result gives soft, cheesy layers with a crunchy contrast on top.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 3 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish.
- Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for 8 minutes, then add the broccoli florets and cook 3 minutes more until both are just tender. Drain well.
- Return the drained potatoes and broccoli to the pot. Stir in the milk, 1 1/2 cups of the cheddar cheese, garlic powder, salt, and pepper until the cheese begins to melt and everything is coated.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle the mixture over the casserole, then top with the remaining 1/2 cup cheddar cheese.
- Bake for 20 to 25 minutes until the topping is golden and the cheese is bubbling at the edges. Let it rest 5 minutes before serving.
Extra Tips
For the crispiest topping, mix the panko and butter right before baking so the crumbs do not absorb moisture. Leftovers reheat well in a 350-degree oven for 10 minutes to restore crunch. If you want a milder flavor, swap half the cheddar for mozzarella. The dish can be assembled up to a day ahead and kept covered in the fridge; add 5 extra minutes to the bake time if starting from cold.Course: Side Dish Cuisine: American Equipment: Baking Dish, Large Pot, Mixing Bowl
Mushroom and Fresh Thyme Potato Gratin
This Mushroom and Fresh Thyme Potato Gratin layers tender potatoes with sautéed mushrooms and fresh thyme in a light cream sauce. It travels well to potlucks and holds its shape when sliced, making it easy to serve from a shared table.
The finished dish has a creamy center and a lightly browned cheese top. Earthy mushrooms and woodsy thyme keep the flavor balanced and savory.
Serves 4 people.
Ingredients
- 4 medium Yukon Gold potatoes, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 tbsp fresh thyme leaves
- 1 cup shredded Gruyere cheese
- Salt and black pepper
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic, then cook until the mushrooms soften and release their liquid, about 5 minutes. Season with salt and pepper, then stir in the thyme leaves and remove from heat.
- Arrange half the potato slices in an even layer in the prepared dish. Spoon the mushroom mixture over the potatoes, then sprinkle half the cheese on top.
- Layer the remaining potato slices over the cheese. Pour the heavy cream evenly across the top and finish with the rest of the cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake 15 to 20 minutes more until the potatoes are tender and the top is golden.
Extra Tips
Assemble the gratin up to a day ahead and keep it covered in the fridge, then bake just before heading to the potluck. If the top browns too quickly, loosely tent it with foil for the last part of baking. Fresh thyme gives the best aroma here, but dried thyme can stand in at half the amount if needed.Course: Side Dish Cuisine: French Equipment: Large skillet, 8×8 inch baking dish, sharp knife
Smoky Chipotle and Corn Potato Casserole
This potato casserole brings a gentle smoky heat balanced by sweet corn and creamy cheese. It travels well to potlucks and holds up nicely on a buffet table without drying out.
The finished dish has tender potato slices in a light cream sauce, pockets of corn, and a golden cheese topping that adds texture. It pairs easily with grilled meats or stands alone as a hearty side.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 cup frozen corn, thawed
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9-by-9-inch baking dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes.
- Stir in the minced garlic and chopped chipotle peppers. Cook for 1 minute until fragrant.
- Add the corn and cook for another 2 minutes. Season with salt and pepper, then remove the skillet from the heat.
- In a large bowl, combine the sliced potatoes with the heavy cream and the corn mixture. Toss gently to coat.
- Layer half the potato mixture in the baking dish. Sprinkle half the cheese over the top. Add the remaining potato mixture and finish with the rest of the cheese.
- Cover with foil and bake for 35 minutes. Remove the foil and bake 15 minutes more until the potatoes are tender and the cheese is golden.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For a milder version, use only one chipotle pepper and remove the seeds. Leftovers reheat well in a 350-degree oven for 15 minutes. You can assemble the dish up to a day ahead and keep it covered in the refrigerator until baking time.Course: Side Dish Cuisine: American Equipment: Baking dish, Skillet, Mixing bowl, Knife
Mediterranean Potato Casserole with Feta and Olives
This potato casserole brings bright Mediterranean flavors to any potluck table. Thin slices of potato bake with onions, tomatoes, and oregano until tender, then finish with salty feta and briny olives for a dish that stands out from heavier cream-based casseroles.
It works well for gatherings because it travels easily and tastes good warm or at room temperature. The result is soft potatoes with crisp edges, juicy tomatoes, and pockets of tangy cheese.
Serves 4 people.
Ingredients
- 4 medium Yukon gold potatoes, thinly sliced
- 3 tablespoons olive oil
- 1 small red onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup halved cherry tomatoes
- 1/2 cup pitted Kalamata olives, sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees and lightly grease a baking dish.
- In a large bowl, toss the sliced potatoes with olive oil, minced garlic, oregano, salt, and black pepper until evenly coated.
- Layer half the potatoes in the baking dish. Scatter half the red onion slices and half the cherry tomatoes over them.
- Add the remaining potatoes, then top with the rest of the onions and tomatoes.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil, sprinkle the sliced olives and crumbled feta evenly over the top, and bake uncovered for 15 more minutes until the potatoes are tender and the edges are golden.
- Remove from the oven and sprinkle with chopped parsley before serving.
Extra Tips
Slice the potatoes evenly so they cook at the same rate. The dish reheats well in a 350-degree oven if made a day ahead. Skip the parsley if you prefer a simpler finish, or add a pinch more oregano to the potatoes before baking for stronger herb flavor.Course: Side Dish Cuisine: Mediterranean Equipment: Baking dish, Large bowl, Foil
Ranch-Seasoned Potato Casserole with Green Onions
This casserole turns simple potatoes into a creamy, tangy dish that travels well to any gathering. The ranch seasoning gives it a familiar flavor that pairs nicely with the melted cheese, while the green onions add a fresh note at the end.
It works especially well for potlucks because it stays warm in a covered dish and holds up after sitting out for a while. The texture stays hearty without becoming dry, making it easy for guests to serve themselves.
Serves 4 people.
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1 packet (1 oz) ranch seasoning mix
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1 1/2 cups shredded cheddar cheese, divided
- 4 green onions, sliced
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 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 well.
- In a mixing bowl, stir together the ranch seasoning mix, sour cream, milk, and melted butter until smooth.
- Add the drained potatoes to the bowl along with 1 cup of the cheddar cheese and half of the sliced green onions. Gently fold everything together.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are lightly golden.
- Remove from the oven and scatter the remaining green onions over the surface before serving.
Extra Tips
Let the casserole rest for 5 minutes after baking so the cheese sets a bit and makes serving cleaner. If you prepare it ahead, wait to add the final green onions until right before you heat it again to keep their color bright. For a slightly lighter version, swap half the sour cream for plain Greek yogurt without changing the ranch flavor.Course: Side Dish Cuisine: American Equipment: Large pot, Mixing bowl, 8×8 baking dish
Pimento Cheese and Jalapeño Potato Casserole
This casserole combines creamy potatoes with the sharp, tangy taste of pimento cheese and a steady heat from fresh jalapeños. It travels well to potlucks and holds up during the drive without losing its texture or flavor.
The inside stays soft and rich while the top turns golden and crisp. It works as a side that stands out among other potato dishes without needing extra work at the event.
Serves 4 people.
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1 cup prepared pimento cheese
- 2 fresh jalapeños, seeded and diced
- 1/2 cup milk
- 4 tablespoons butter, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed Ritz crackers
Instructions
- Preheat the oven to 375 degrees and grease an 8×8 baking dish.
- Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add the milk and 2 tablespoons of butter. Mash until mostly smooth.
- Stir in the pimento cheese, diced jalapeños, salt, black pepper, and 1/2 cup of the shredded cheddar until evenly combined.
- Spread the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese and the crushed crackers over the top. Dot with the remaining 2 tablespoons of butter.
- Bake for 25 minutes until the topping is golden and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Make this the day before and reheat covered at 350 degrees for 20 minutes to restore the creamy texture. Reduce or add more jalapeños to control the spice level. Skip the crackers and use extra cheese on top if you prefer a fully cheesy crust instead of crunch.Course: Side Dish Cuisine: American Equipment: Large pot, 8×8 baking dish, mixing bowl, potato masher
