Midas-Touched Potato Casserole

Midas-touched Potato Casserole

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Gilda Lester


My family loves this recipe because it takes potatoes to another level. I love it because I can control when it will be ready for the table. A great entertaining recipe!


★★★★★ 1 vote

25 Min
45 Min


  • 1 large
    onion, peeled , chopped
  • 1 Tbsp
    olive oil
  • 2-1/2 lb
    yukon gold potatoes
  • 1 tsp
  • 1-1/2 c
    ricotta cheese, low-fat
  • 1 c
    sour cream, lite
  • 1/3 c
    grated romano cheese
  • 3/4 c
    grated cheddar cheese

How to Make Midas-Touched Potato Casserole


  1. Heat oven to 350 degrees. Spray a 2-1/2 quart baking dish with non-stick cooking spray.
  2. In a large skillet saute onions in olive oil over medium heat until onions are tender and a light golden color. Set aside to cool.
  3. Place potatoes and salt into a large saucepan and add water to cover. Bring to boil, then reduce to simmer until potatoes are tender. Drain. When potatoes are easy to handle, peel, then cut across into 1/4-inch slices. Arrange slices in prepared dish in over-lapping layers.
  4. In a large bowl mix the ricotta cheese, sour cream, Romano cheese and the reserved onions. Spoon this mixture over the potatoes in an even layer. Top with the cheddar cheese. Bake in a 350 degrees oven 35-45 minutes, or until bubbly. Makes 8 servings.

Printable Recipe Card

About Midas-Touched Potato Casserole

Course/Dish: Potatoes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #ricotta #onions

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