Cheesy Potato Casserole with Idaho Blend Olive Oil

Golden potatoes, sharp cheddar, sour cream, and a crisp breadcrumb top bake into a cozy casserole with rich, savory layers in every bite. A drizzle of Idaho Potato Infused Olive Oil Blend folds in chive, dill, parsley, onion, and black pepper notes that wake up the whole dish without stealing the comfort-food vibe. It’s just the kind of side dish that feels right at a family dinner, holiday table, or weeknight spread, and it’s the recipe people tend to ask for again.

Garden Infuzions

Cheesy Potato Casserole with Idaho Blend Olive Oil

Creamy potatoes, sharp cheddar, and a buttery Idaho Blend finish come together in a cozy casserole that brings big comfort to the dinner table.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 pounds russet potatoes peeled and cut into chunks
• 2 tablespoons Idaho Potato Infused Olive Oil Blend
• 1 cup sour cream
• 1/2 cup whole milk
• 4 tablespoons unsalted butter melted
• 2 cups shredded sharp cheddar cheese divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large pot For boiling the potatoes
• 1 potato masher For mashing the potatoes
• 1 Large mixing bowl For combining the casserole filling
• 1 9 x 13-inch baking dish Greased before filling
• 1 Small bowl For the breadcrumb topping
• 1 set Measuring cups and spoons For accurate prep

Method

 

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until tender, about 15 to 18 minutes.
2. Drain the potatoes well, then return them to the pot. Mash until mostly smooth with a few small pieces left for texture.
3. Stir in the Idaho Potato Infused Olive Oil Blend, sour cream, milk, melted butter, 1 1/2 cups of the cheddar, salt, black pepper, garlic powder, and onion powder until combined.
4. Spread the potato mixture into a greased 9 x 13-inch baking dish.
5. Mix the panko breadcrumbs, Parmesan, remaining cheddar, and parsley in a small bowl, then sprinkle evenly over the top.
6. Bake at 375°F for 25 to 30 minutes, until hot, bubbling at the edges, and golden on top.
7. Let the casserole rest for 5 minutes before serving.

Notes

For the creamiest texture, mash the potatoes while they’re still hot and avoid overmixing once the dairy goes in. The Idaho Blend gives the casserole its savory backbone, so keep the seasoning balanced and simple.

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Recipe Tips

Use warm mashed potatoes so the mixture blends smoothly, and let the casserole rest a few minutes after baking so the layers settle before serving.

Serving Suggestions

Serve this casserole alongside roasted chicken, baked ham, green beans, or a simple salad for a hearty meal.

Storage

Cover leftovers and refrigerate for up to 4 days. Reheat covered in a 325°F oven until hot, or warm single portions in the microwave.

Variations

Stir in cooked bacon, add scallions on top, or swap part of the cheddar for Monterey Jack if you want a milder, melty finish.

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