Potato Casserole

Potato Casserole

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Kitty Miller


This recipe came about as a result of having some boiled potatoes left over from an earlier meal. Sometimes as a quick potato dish, I just peel and boil potatoes and serve them with our meal. I had done this but had a lot of boiled potatoes left and decided to "create" a casserole using these leftover potatoes. It's turned out to be one of our favorites.


☆☆☆☆☆ 0 votes

2-4, depending on number of potatoes you use
30 Min
35 Min


  • 6-8
    red potatoes, peeled and quartered
  • 1/2 tsp
  • 1/4 c
    butter or margarine, cubed
  • 1/3 c
    heavy whipping cream
  • 1/4 c
    sour cream
  • 2 c
    shredded cheddar cheese
  • 4-6 slice
    cooked, crumbled bacon
  • 2
    green onions, chopped

How to Make Potato Casserole


  1. Peel, quarter and cook til tender potatoes. Once cooked, I use a potato masher and mash them. I do this rather than using my hand mixer since we like the potatoes somewhat chunky in this casserole.
  2. In a small saucepan melt butter over medium heat. Whisk in whipping cream and sour cream. Add salt and pepper; mix well. Add this butter, cream and sour cream to the mashed potatoes. Stir in cheese, bacon and onion and mix well.
  3. Put potato mixture in a 1 1/2 qt. baking dish. Bake 30-35 min. Until heated through and lightly browned. Serve with additional sour cream if desired.

Printable Recipe Card

About Potato Casserole

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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