shredded potato casserole recipe

Written BySheba G Updated On
shredded potato casserole recipe
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The Best shredded potato casserole recipe

I’ve been making shredded potato casserole for years, and it’s still a family favorite. This dish originated in the Southern United States, where it was popularized by home cooks who wanted a comforting, easy-to-make meal that could feed a crowd.

The key to this recipe is the way the shredded potatoes are cooked until they’re tender but not mushy, then mixed with a blend of cheeses and spices that add depth and richness. When I make this casserole, I love how the aromas of baking potatoes and cheese fill the kitchen, making everyone’s stomach growl with anticipation.

My kids love it because it’s a fun twist on regular mashed potatoes, and they enjoy helping me mix the ingredients together. This casserole is perfect for potlucks, family gatherings, or just a weeknight dinner when you want something hearty and satisfying.

Plus, it’s incredibly versatile – you can add diced ham or bacon for added protein, or use different types of cheese to change up the flavor profile. As an added bonus, shredded potato casserole is relatively healthy compared to other comfort foods, thanks to the high fiber content from the potatoes and the nutritious benefits of dairy products like milk and cheese.

My family loves this recipe so much that we’ve even started serving it at our holiday gatherings. The best part?

It’s incredibly easy to make – just mix all the ingredients together and bake until golden brown. Whether you’re cooking for a crowd or just want a delicious meal for yourself, shredded potato casserole is sure to please.

Shredded Potato Casserole

Shredded Potato Casserole

4.7 from 1870 votes

A comforting and hearty casserole featuring layers of tender shredded potatoes, a creamy cheese sauce, and a crispy topping of breadcrumbs. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potato Layer

4 medium potatoes
1 onion
2 cloves garlic
2 tbsp olive oil

For the Sauce

2 cups milk
2 cups shredded cheddar cheese
2 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp black pepper

For the Topping

1 cup breadcrumbs
2 tbsp grated Parmesan cheese
1 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 375°F.
2Peel and shred the potatoes using a box grater.
3Place the shredded potatoes in a large mixing bowl.
4Peel and finely chop the onion and garlic and add to the bowl.
5Add 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to the bowl and toss to combine.
6In a large pot, over medium heat, melt 2 tbsp butter.
7Add 2 tbsp flour and stir to form a roux.
8Cook for 1-2 minutes, stirring constantly until the mixture turns golden brown.
9Gradually whisk in 2 cups milk, stirring continuously to prevent lumps from forming.
10Bring the sauce to a simmer, then reduce the heat to low.
11Add 2 cups shredded cheddar cheese to the sauce and stir until the cheese is fully melted and the sauce is smooth.
12Season with 1 tsp salt and 1/2 tsp black pepper.
13Remove from heat.
14In a 9×13 inch baking dish, spread the shredded potato mixture evenly across the bottom.
15Pour the cheese sauce over the potatoes, spreading it out to ensure the potatoes are evenly coated.
16Sprinkle 1 cup breadcrumbs and 2 tbsp grated Parmesan cheese evenly over the top of the casserole.
17Drizzle 1 tbsp olive oil over the breadcrumbs and cheese.
18Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the potatoes are tender when poked with a fork.
19Remove from the oven and let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Box grater
Large mixing bowl
9×13 inch baking dish
Oven
Spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 45mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For extra flavor, add cooked bacon or cooked vegetables like bell peppers or mushrooms to the potato layer.

Watch Video Of How Shredded Potato Casserole Works

This shredded potato casserole recipe has been a staple in my household for years – it’s easy to make, deliciously comforting, and perfect for any occasion. The best part?

It freezes beautifully, so you can prep it ahead of time and thaw as needed. Whether you’re hosting a holiday gathering or just need a satisfying meal after work, shredded potato casserole is always a good idea.

❓ Frequently Asked Questions About Shredded Potato Casserole

Q: What type of potatoes are best for this recipe?

The best type of potatoes to use for this recipe are high-starch Russet or Idaho potatoes.

Q: Can I use pre-shredded cheese instead of shredding my own?

While pre-shredded cheese will work in a pinch, using whole blocks of cheddar and mozzarella will give you a more even distribution of flavor throughout the casserole.

Q: How do I prevent the top layer from burning?

To prevent the top layer from burning, cover the dish with foil during baking until about 20 minutes before serving.

Q: Can I make this recipe ahead of time?

You can assemble the casserole up to 24 hours in advance – simply refrigerate overnight and bake as directed in the morning.

Q: Is there a vegetarian alternative to using bacon?

A vegetarian alternative is sautéed mushrooms or chopped bell peppers added to the potato mixture for extra flavor and moisture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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