Gouda and Dill Mashed Potato Casserole
Elevate your comfort food game with this Gouda and Dill Mashed Potato Casserole, the perfect blend of creamy mashed potatoes, rich shredded Gouda cheese, and fresh dill for a burst of herby freshness. This hearty casserole features a buttery, garlicky potato base enhanced with sour cream for extra tang, finished with a golden, crispy panko breadcrumb topping that adds a delightful crunch. Easy to prepare and baked to perfection in just under an hour, it’s a crowd-pleasing side dish ideal for holiday dinners, potlucks, or weeknight meals. With its velvety texture, savory flavor, and hint of dill, this recipe redefines mashed potatoes in the most satisfying way. Don’t forget the optional garnish of parsley for a touch of color and freshness!
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Recipe Information
Ingredients
- 3 pounds russet potatoes
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cloves garlic
- 2 cups shredded Gouda cheese
- 2 tablespoons fresh dill
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup sour cream
- 0.5 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Peel and chop the russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat. Reduce to medium heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are boiling, finely mince the garlic and chop the fresh dill.
Drain the potatoes and return them to the pot. Over low heat, mash the potatoes until smooth to allow excess moisture to evaporate.
Mix the butter and heavy cream into the mashed potatoes until fully incorporated and creamy.
Stir in the garlic, shredded Gouda cheese, sour cream, chopped dill, remaining 0.5 teaspoon of salt, and black pepper. Mix until well combined.
Transfer the mashed potato mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs and olive oil, stirring until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the casserole for a golden, crispy crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.7 g | 350% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 25.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2123 mg | 163% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7708 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
