|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||9%|
|Total Sugars 4g|
|Vitamin C 11mg||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato casserole is a nice alternative to scalloped potatoes, potatoes gratin (dauphinoise), or plain boiled or mashed potatoes. The cream cheese and chives make this into a rich and delicious dish. It's an excellent potato side for a holiday or special occasion, or make it and take it to a potluck dinner.
The potatoes are briefly cooked in boiling water and then they're baked with the easy cream cheese and chive sauce. Add some diced cooked bacon to the cheese mixture or top the casserole with shredded cheese or buttered breadcrumbs just before it's done.
This casserole goes well with just about anything you want to serve it with for dinner. A few suggestions: Try enjoying it with some baked pork chops, sliced roast beef, chicken thighs, or hamburgers, and include a salad or a side dish of your favorite veggies.
4 cups cubed potatoes, from about 4 to 5 large potatoes
1 teaspoon salt
1 tablespoon unsalted butter, for greasing dish
1 cup milk
1 (8-ounce) package cream cheese, softened
1 tablespoon chopped fresh or frozen chives, plus more for garnish
1/4 teaspoon freshly ground black pepper
1 teaspoon dried minced onion
1 dash paprika
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F. Cook potatoes in a saucepan with 1 teaspoon salt in boiling water to cover for 15 minutes or until tender; and drain.
Place cooked potatoes in a shallow, lightly buttered 2-quart casserole dish.
In a medium saucepan, heat the milk and cream cheese, stirring until the cheese has melted.
Add the chives, salt, pepper, and dried onion.
Pour over potatoes.
Bake in the preheated oven for 30 minutes.
Sprinkle with paprika and more chives, if desired.
Serve and enjoy.
- If you like an added crunch, try making this delicious crumb topping. Combine 1 cup of fresh breadcrumbs with 2 tablespoons of melted butter. Toss to coat the crumbs thoroughly. Sprinkle the crumbs over the casserole just before it goes into the oven.
- If you like a little bit more cheese to your dishes, sprinkle with about 1 cup of shredded cheddar cheese about 10 minutes before the casserole is done.
- Add some diced cooked bacon, approximately 4 to 5 slices, and combine with the cheese mixture before putting on the potatoes.
- Omit the dried onions, if desired.
- If you want to save a little bit of time, go ahead and cube and boil the potatoes up the night before.
- Russet or Yukon Gold potatoes are good choices to use for this potato casserole dish.
How to Store and Freeze
Any leftovers of this potato casserole can be covered and kept in the refrigerator for two to three days. This casserole can also be put in airtight freezer-safe containers and frozen for up to one month. Freeze it all in one container or make single-serve portions.
To reheat, if casserole is still in a casserole dish, let it come to room temperature while you're preheating the oven to 350 F. Then cover and put in the oven for approximately 20 to 25 minutes or until warm.