Real Recipes From Real Home Cooks ®

5 cheese russet potato casserole

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this recipe to go with my Spiral Ham Dinner a few days ago. I do make a similar version of this dish, but it uses Frozen Hash Browns. In keeping with my theme to clean out the pantry, I chose to use FRESH RUSSET POTATOES, since I had so many. I also had quite a few cheeses that I had bought on sale, & I always have canned soups & sour cream. I added fresh chopped celery & sweet Red & yellow Peppers, along with 2 types of onions, & this dish turned out quite tasty & filling. The crumbled Corn Flakes add extra crunch, & the butter gave it the flavor it needed. Good & Tasty.

(1 rating)
yield 8 -12 depending on portion size
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For 5 cheese russet potato casserole

  • 3 lb
    russet potatoes ( or your choice)
  • 2 sm
    cans cream of chicken soup
  • 1 sm
    can cream of mushroom soup
  • 2 c
    sour cream (i prefer daisy brand)
  • 6
    mini sweet peppers(assorted colors) chopped
  • 3 tsp
    kosher salt, divided
  • 11/2 tsp
    lemon pepper (no salt added)
  • 2 tsp
    coarse ground black pepper
  • 1 Tbsp
    each granulated garlic & granulated onion powder
  • 4 stalk
    celery chopped
  • 1 md
    yellow onion chopped
  • 4 sprig
    green onions chopped
  • 3 Tbsp
    chopped chives, divided
  • 2 c
    shredded sharp cheddar cheese
  • 1/2 c
    feta cheese crumbles
  • 1 c
    pepper jack cheese, cubed
  • 2 c
    kerry gold swiss cheese shredded
  • 1 c
    monterey jack cheese, shredded
  • 1 stick
    butter, melted plus 2 tablespoons (can use margarine)
  • 21/2 c
    corn flakes, crushed or panko bread crumbs

How To Make 5 cheese russet potato casserole

  • 1
    Please Note: As with most casserole dishes, you can add or delete the items you do not like. You CAN ALSO ONLY USE 2 CHEESES if you prefer, but I wanted to build on the flavors and used what I had in the fridge. PREHEAT OVEN TO 350 DEGREES F. This is the size dish I used for the casserole.
  • 2
    You will need about 3 pounds of Russet Potatoes.
  • 3
    Peel Potatoes.
  • 4
    Slice or cube potatoes into desired size pieces.Then wash thourgly.
  • 5
    Add potatoes to a large pot. Cover with water, add 2 teaspoons of kosher salt. Bring to a boil and boil for about 5 to 7 minutes. THIS REDUCES THE COOKING TIME IN THE OVEN.
  • 6
    Pour into colander to drain.
  • 7
    Chop peppers.
  • 8
    Chop celery and both onions and put into a microwaveable bowl. Add 2 tablespoons of butter, and microwave for about 5-6 minutes. This too minimizes the cooking time in the oven.
  • 9
    Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
  • 10
    Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
  • 11
    Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
  • 12
    Spray a 9X12X2 inch casserole dish with cooking spray.
  • 13
    Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
  • 14
    Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
  • 15
    Crumble corn Flakes in a zip lock bag.
  • 16
    Melt butter in microwave, then add melted butter to crumbled corn flake crumbs. Then sprinkle over top of potato casserole dish. Bake in preheated 350 degrees F. oven for approximately 1 hour, or until mixture is hot and bubbly.
  • 17
    Remove from oven and garnish with additional pepper rings if desired