Holiday Potato Casserole
Celebrate the season with this decadent Holiday Potato Casserole, a crowd-pleasing side dish that’s destined to become the star of your festive table. This recipe combines creamy mashed russet potatoes with tangy sour cream, velvety cream cheese, and sharp cheddar for a luscious, comforting base. Sautéed onions and garlic add a savory depth, while a golden topping of buttery panko breadcrumbs, Parmesan, and melted cheddar delivers the perfect crunch. Finished with a hint of paprika and optional fresh parsley, this make-ahead-friendly casserole is baked to bubbly perfection in just under an hour. Perfect for Thanksgiving, Christmas, or any holiday gathering, this dish pairs beautifully with roasted meats or a fresh green salad, making it the ultimate indulgent addition to your seasonal menu. Keywords: holiday potato casserole, cheesy casserole, festive side dish, holiday mashed potato recipe, make-ahead holiday recipes.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups sour cream
- 8 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 0.5 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and cut them into chunks. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well.
While the potatoes are cooking, melt 2 tablespoons of the butter in a skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 30 seconds. Remove from heat and set aside.
In a large mixing bowl, combine the cooked potatoes, sour cream, cream cheese, 1 cup of shredded cheddar cheese, and milk. Mash the mixture until creamy and smooth.
Stir the sautéed onion and garlic into the potato mixture, then add salt, black pepper, and paprika. Mix until evenly combined.
Transfer the potato mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
In a separate small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the breadcrumb topping.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 769 mg | 16% | |
*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.
