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Home » Recipes » Main Dish Recipes » casseroles » Cheesy Potato Casserole Recipe

Cheesy Potato Casserole Recipe

By meredith on October 2, 2017 · 26 Comments

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cheesy potato casserole with sliced potatoes and side dish

Easy cheesy potato casserole made with Swiss cheese and sliced real potatoes. 🥔

potato casserole with dinner plate

Who says melted swiss cheese is best on a rueben? In my cheesy opinion, swiss is not given enough credit, especially good quality swiss cheese. It’s both sharp and sweet and melts beautifully on breads, meats and potatoes. Swiss cheese was created in Emmental, Switzerland umpteen years ago, but just about everyone now recognizes the pale yellow cheese with its infamous holes. With the cooler temperatures of autumn, it’s time to turn on the oven for some fantastic homemade real potato casserole made with…yep, swiss cheese!

Sliced Potato Casserole with Real Potatoes

This is not your conventional Easter side dish loaded with butter, canned soup and chips. Don’t get me wrong, I enjoy that rich cheesy potato casserole every once in awhile, but this recipe is different. Fresh, not frozen skin on gold potatoes take center stage. Other colorful ingredients like fresh carrots and parsley are added along with some smoked paprika, garlic and sour cream for that richness we love. A hearty helping of grated swiss cheese mixed in and you’ve got a simple, made from scratch casserole that serves as a wonderful side dish.

Are you ready to make some swiss easy cheese potato casserole with me?

Come on in to my kitchen!

boiling water and raw potatoes in dish

FYI: The quantity of ingredients for this recipe makes a smaller casserole. If you desire a 13×9 size, double all of the ingredients.

How Long To Boil The Potatoes

Start by boiling 2 pounds of yellow potatoes in salted water. That’s about 6 medium. Boil the potatoes for 15 minutes. We want them fork tender, but not mushy.

cutting board with chopped carrots, onion and garlic

Meanwhile, chop ½ cup onion, ⅓ cup shredded carrot and mince 2 large garlic cloves. Carrots in a potato casserole? Yep, those two root vegetables are made for each other.

carrots, onion and garlic in saute pan with butter

Using a large pan, saute the veggies in 2 T. of butter until they are fragrant and translucent.  Your kitchen will smell wonderful already!

cooked potatoes being sliced for pan

Slice Up The Cooked Potatoes

Drain your potatoes and chunk them up. Careful, they will be hot potatoes! Add them to your pan of veggies. From here on out, we will add everything to this pan so there are less dishes to clean (whoohoo!), but turn off the heat. We don’t want our potatoes to cook anymore.

guggisberg cheese

Now for the swiss cheese! If you can, get hold of a high quality cheese like Guggisberg here. Look for blocks, wedges, or wheels, rather than slices. You might pay a little more for quality, but it is worth it my friend!  Grate 1 ½ cups of cheese and add it to your pan.

cutting board with parsley, salt and other spices

Remember how I said this recipe doesn’t have any canned soups involved? Only fresh ingredients and spices. Gather 2 T. fresh chopped parsley, 1 tsp. salt, ¼ tsp. smoked paprika , ½ tsp. dried dill and a generous amount of cracked black pepper. Mix them into our pan along with 1 ½ cups of sour cream.

baked potato casserole with spoon stirring

Stir all the ingredients together.  Just look at how yummy that looks! Give in to the temptation to steal a bite or two. We have to see if it needs more salt or pepper, right? 🙂

Pour the creamy potatoes into a buttered 2 quart casserole dish. Bake at 350 degrees to 45 minutes or until bubbly and the top begins to brown.

cheesy potato casserole with side dish

Scoop out a hearty serving and enjoy next to your favorite meat or vegetable.

All I can say is…thank you people of Emmental, Switzerland!

🙂

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potato casserole with dinner plate

Cheesy Potato Casserole Recipe

★★★★★ 5 from 8 reviews
  • Author: Meredith
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8
  • Category: Side
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Description

Easy cheesy potato casserole made with sliced real potatoes and spices.  No canned soup!


Ingredients

Scale
  • 2 pounds yellow potatoes
  • ½ cup onion, chopped
  • ⅓ cup carrot, shredded
  • 2 large garlic cloves, minced
  • 2 T. butter (plus more for the casserole dish)
  • 1 ½ cups fresh grated swiss cheese
  • 1 ½ cups sour cream,
  • 2 T. chopped parsley
  • 1 tsp. salt
  • ¼ tsp. smoked paprika
  • ½ tsp. dried dill
  • cracked black pepper

Instructions

  1. Boil 2 pounds of yellow potatoes in salted water for 15 minutes.
  2. Meanwhile, chop ½ cup onion, shred ⅓ cup carrot and mince 2 large garlic cloves.
  3. In a large pan, saute the veggies in 2 T. of butter until they are fragrant and translucent.
  4. Drain the potatoes, chunk them up and add them to the pan with the veggies. Turn off the heat.
  5. Grate 1 ½ cups of high quality swiss cheese and add it to the pan.
  6. Add 2 T. fresh chopped parsley, 1 tsp. salt, ¼ tsp. smoked paprika, ½ tsp. dried dill, generous amount of cracked black pepper and 1 ½ cups of sour cream.
  7. Stir it all together and spread into a buttered 2 quart casserole dish. Bake at 350 degrees for 45 minutes or until bubbly and the top begins to brown.

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cheesy potato casserole made with homemade spices
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About meredith

Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice.

Reader Interactions

Comments

  1. Renee Gardner

    October 06, 2017 at 8:51 pm

    This potato casserole looks delicious. Yukon golds are my favorite (because you don’t have to peel them) and I love that you included them here! Thank you for sharing.

    ★★★★★

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:52 am

      They are my favorite too!
      Thanks Renee!

      Reply
  2. Kathryn @ FoodieGirlChicago

    October 06, 2017 at 7:35 pm

    This sounds like perfect fall comfort food and I’m pretty sure I could eat the entire thing myself!!

    ★★★★★

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:53 am

      Thanks Kathryn! Hope you enjoy 🙂

      Reply
  3. Nicoletta @sugarlovespices

    October 06, 2017 at 11:53 am

    I agree with you, Swiss cheese is sooo good on many things! And in this potato casserole, it creates the perfect cheesy creaminess!

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:57 am

      Hope you enjoy it as much as we do Nicoletta!

      Reply
  4. Kate

    October 06, 2017 at 9:50 am

    This looks so indulgent! Great for a potluck.

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:56 am

      Great idea! Thanks Kate 🙂

      Reply
  5. Tatiana

    October 06, 2017 at 7:23 am

    Simple soul warming recipe with lots and lots of my favorite cheese? Yes please ! Perfect for my family next dinner!

    ★★★★★

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:56 am

      Thanks for your comment Tatiana!
      Hope your family enjoys it too!

      Reply
  6. Leslie

    October 04, 2017 at 12:39 pm

    Oh, man… I’m supposed to be following a paleo diet, and that means no potatoes. But for THIS? I think I’m gonna cheat!

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:55 am

      haha! I won’t tell 😉

      Reply
  7. Dominique | Perchance to Cook

    October 03, 2017 at 7:34 pm

    I love how you add carrots here for natural added sweetness. I’m literally drooling looking at these photos. This looks delicious!

    Reply
    • Meredith Edwards

      October 07, 2017 at 8:54 am

      I like how this recipe sneaks in not just one, but several vegetables! Thanks Dominique!

      Reply
  8. Elaine @ Dishes Delish

    October 03, 2017 at 9:52 am

    This potato casserole looks outstanding! I love that you didn’t use canned soup. I too try to make my own when adding it to casseroles like this one! This looks so delicious!

    ★★★★★

    Reply
    • Meredith Edwards

      October 03, 2017 at 10:47 am

      Thank you Elaine! I too like to make my own canned soups, but appreciate how this casserole doesn’t require that extra step. Enjoy 🙂

      Reply
  9. Gloria @ Homemade & Yummy

    October 02, 2017 at 5:36 pm

    With Canadian Thanksgiving happening this weekend (seriously I need another week)…this looks like the perfect side dish. I just happen to be a potato lover.

    ★★★★★

    Reply
    • Meredith Edwards

      October 03, 2017 at 10:45 am

      Thank you Gloria! Hope you enjoy…
      & Happy Thanksgiving to Canada!

      Reply
  10. Çitra Kale-MyhomeDiaryinTurkey

    October 02, 2017 at 10:30 am

    İt looks delicious and appetizing. The recipe seems easy to follow, and thx for sharing some tips as well.

    Reply
    • Meredith Edwards

      October 03, 2017 at 10:47 am

      Thank you Citra!
      Hope you enjoy it!

      ★★★★★

      Reply
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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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