Dad's Cheesy Potato Casserole
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Every family seems to have one recipe that shows up at every holiday table. The one everyone looks for first before filling their plate. In our family, that dish has always been Dad’s Cheesy Potato Casserole.
This recipe comes from my dad, John R. Duffin, and it’s been part of our family table for as long as I can remember. We used to make it for special occasions growing up, and over time it became a tradition we look forward to every year at Easter dinner.
I still remember opening the refrigerator later that evening and sneaking a forkful straight from the dish. The leftovers were just as good the next day — maybe even better.
What makes this casserole so comforting is its simplicity. Tender shredded potatoes are mixed with sour cream, cheddar cheese, shredded carrots, and onion, then baked until warm, creamy, and lightly golden on top.
A little Butter Premium Olive Oil adds richness and flavor without being heavy, and the Himalayan Pink Sea Salt brings everything together.
This is the kind of recipe that doesn’t try too hard. It’s humble, comforting, and full of those familiar flavors that make a meal feel like home.
It’s perfect for holidays like Easter, Thanksgiving, or Christmas, but honestly it’s just as good on an ordinary Sunday dinner table.
Some recipes become traditions because they’re complicated or fancy. Others become traditions because they simply taste like family.
This one is definitely the second kind.
— Tracey
Why You'll Love This Cheesy Potato Casserole
- A comforting, family-style potato casserole
- Perfect for Easter dinner, holidays, or Sunday meals
- Creamy potatoes with cheddar cheese and sour cream
- Made with Butter Premium Olive Oil
- A nostalgic recipe passed down through family
Serving Ideas
This cheesy potato casserole pairs beautifully with ham, roasted chicken, turkey, or grilled meats. It’s also wonderful alongside roasted vegetables or a fresh spring salad.
Helpful Tips
- Boil the potatoes just until tender so they shred easily.
- Let the casserole rest for a few minutes before serving.
- You can substitute plain yogurt for sour cream if preferred.
- This dish reheats beautifully the next day.
Dad's Cheesy Potato Casserole
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This Dad’s Cheesy Potato Casserole is a comforting family recipe made with shredded potatoes, cheddar cheese, sour cream, carrots, and onion. Baked until warm and creamy, it’s the perfect side dish for Easter dinner, holiday meals, or a cozy family gathering.
Ingredients
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1 pint sour cream (or plain yogurt)
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1 large onion, shredded
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5 potatoes
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2 carrots, shredded
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8 oz cheddar cheese, shredded
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3 tablespoons Butter Premium Olive Oil, divided
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1 teaspoon Himalayan Pink Sea Salt
Directions
Preheat oven to 325°F.
Boil the potatoes until tender. Allow them to cool.
Peel the potatoes if desired, then shred the cooled potatoes into a large bowl.
Add the sour cream, shredded onion, shredded carrots, cheddar cheese, 2 tablespoons Butter Premium Olive Oil, and Himalayan Pink Sea Salt.
Mix thoroughly until all ingredients are evenly combined.
Lightly coat a large baking dish with extra virgin olive oil spray.
Transfer the potato mixture into the baking dish and spread evenly.
Drizzle the remaining 1 tablespoon Butter Premium Olive Oil over the top.
Bake for 30–45 minutes, until heated through and lightly golden.
Remove from the oven and allow the casserole to rest for 5 minutes before serving.
Recipe Note
Optional Add-Ins
- Crispy bacon pieces
- Chopped chives or green onions
- A sprinkle of parmesan on top
- A pinch of black pepper for extra flavor
Tracey’s Notes
- This is one of those recipes that always seems to taste even better the next day.
- You can easily substitute plain yogurt for sour cream if you want a slightly lighter version.
- If you like a crisp top, bake the casserole uncovered during the last 10 minutes.
- This recipe has been part of our family Easter table for years, and it’s always one of the first dishes to disappear.
Recipe by John R. Duffin — my Dad.