Red Potato Casserole

If loaded baked potatoes and cheesy potato skins top your favorite sides, you’ll want to make room for this red potato casserole. This crowd-pleasing potato casserole recipe can be prepped in advance and easily doubles for potlucks and holiday dinners.

We boil tender red potatoes and mash them with milk and butter to create the casserole’s base. Then, it’s time to pile on all the classic potato fixin’s—crisp bacon, shredded cheddar cheese, tangy sour cream and a sprinkle of fresh chives—and bake the casserole until the cheese is melty and everything is warmed through.

Ingredients for Red Potato Casserole

• Red potatoes: Red potatoes are a waxy type of potato and can become gummy if overmixed. Keep them fluffy by using a potato masher to mash them gently. Look for small potatoes, about 1-1/2 inches in diameter, which can be boiled whole. If yours are a little bigger, half or quarter them first.
• Butter and milk: After boiling, we mash the red potatoes with butter and milk to create creamy mashed potatoes. You can substitute whole milk or half-and-half for the 2% milk for a richer flavor.
• Shredded cheddar cheese: Top the potatoes with sharp or extra-sharp cheddar for the cheesiest flavor. Pre-shredded cheese is convenient, but I always recommend grating your own cheese for maximum meltability—a dedicated cheese grater makes it easy peasy!
• Bacon: You’ll need roughly eight slices of bacon to equal 1/2 cup of bacon crumbles. Home-cooked bacon is best (I prefer cooking bacon in the oven), but you can swap in bacon bits in a pinch or omit the bacon for a meatless red potato bake.
• Sour cream: Just as with a baked potato, we dollop sour cream on top of the potato casserole with red potatoes to add tangy flavor. The moisture from the sour cream also keeps the potatoes from drying out in the oven.
• Chives: Minced fresh chives add a mild onion flavor and a pop of color to the casserole. You can use chopped parsley or sliced green onions if you don’t have chives.

Directions

Step 1: Cook the potatoes

Preheat the oven to 350°F. Place the potatoes in a 6-quart stockpot and add enough water to cover. Bring to a boil. Reduce heat and cook, uncovered, for 15 to 20 minutes or until the potatoes are tender when pierced with the tip of a paring knife. Drain through a colander and return the potatoes to the pot.

Editor’s Tip: To ensure even cooking, start the potatoes in cool or room-temperature water. Don’t forget to salt the cooking water—it’ll season the potatoes from the inside out.

Step 2: Mash the potatoes with milk and butter

Use a potato masher to mash the potatoes gently. Gradually add the milk, butter, salt and pepper. Transfer the mashed potatoes to a greased 3-quart baking dish.

Editor’s Tip: Cold ingredients can make red potatoes gummy, so we recommend gently heating the milk and melting the butter before adding them to the potatoes.

Step 3: Add the toppings

Sprinkle the mashed potatoes with 1 cup shredded cheddar cheese and the crumbled bacon. Dollop the casserole with sour cream, then sprinkle with the remaining 1/2 cup cheese.

Editor’s Tip: Some readers prefer to spread the sour cream across the potatoes, as if frosting a cake. The choice is yours!

Step 4: Bake the potato casserole

Bake the casserole, uncovered, until it’s heated through and the cheese melts, 20 to 25 minutes.

Editor’s Tip: Sprinkle minced fresh chives, sliced green onions or chopped parsley on top of the casserole just before serving for a pop of pretty green.

ALLISON CEBULLA FOR TASTE OF HOME

Red Potato Casserole Variations

• Lighten it up: Substitute plain Greek yogurt for the sour cream. It tastes tangier than sour cream, but yogurt adds protein and reduces the total fat in cheesy red potato recipes.
• Create cheesy ranch potatoes: Give your mashed potatoes a flavor upgrade with a packet of ranch dressing mix. Stir it in with the milk and butter for that classic herby, tangy taste.
• Try garlicky potatoes: Give the potato casserole with red potatoes bold aromatic flavor by mixing a few minced garlic cloves or a whole head of roasted garlic into the mashed potatoes.
• Make a spicy potato casserole: Add heat with a can of drained green chiles or a pinch of crushed red pepper flakes. You can stir the chiles into the potatoes or layer them on top with the cheese and bacon.
• Add veggies: If you love a broccoli and cheese-topped baked potato, toss in chopped broccoli florets to create the same flavor. Other veggies, like sweet corn, sauteed mushrooms or chopped spinach, work too. Use your favorites to make it your own!
• Give the casserole a crunchy topping: Create a crispy crust by topping the red potato bake with crushed Ritz crackers or cornflakes tossed with a bit of melted butter, similar to this cheesy potato casserole. Crispy jalapenos or french-fried onions would also make a delicious topping!

How to Store Red Potato Casserole

Leftover red potato casserole can be stored in the refrigerator for up to four days. If your baking dish has a lid, you can leave the potatoes in the casserole dish. Otherwise, transfer them to an airtight container to prevent them from drying out or absorbing off-odors.

Can you freeze red potato casserole?

Sure! You can freeze this red potato casserole for up to three months. Assemble and bake the casserole as directed, then let it cool to room temperature. Wrap the baking dish with storage wrap and aluminum foil and pop it in the freezer. Before reheating, thaw the casserole in the fridge overnight.

Can you make this red potato casserole ahead of time?

Yes, you can make this red potato casserole up to two days ahead of time and bake it just before serving. Cook and mash the red potatoes, then layer them in the baking dish with the toppings. Cover the dish with a lid or storage wrap and store it in the fridge. When you’re ready to bake the casserole, take the dish out of the refrigerator while the oven warms up and then bake as directed.

How do you reheat this red potato bake?

We recommend reheating a full or partial casserole in the oven and using the microwave for individual portions. Bake the red potato casserole at 350° for 20 to 30 minutes or until warmed through. Nuke a scoop of potatoes in a microwave-safe bowl for 30 seconds, then stir and cook in 30-second increments until fully hot.

Red Potato Casserole Tips

ALLISON CEBULLA FOR TASTE OF HOME

Can you make the mashed potatoes for a red potato casserole ahead of time?

Yes! Mashed potatoes store well and can be made up to two days in advance. Simply boil the potatoes and mash them with butter and milk. Allow the potatoes to cool slightly, transfer them to an airtight container and keep them in the fridge. When you’re ready to assemble the casserole, add a splash of milk to loosen the potatoes and make them easier to spread in the baking dish.

Do you leave the skin on the red potatoes?

Yes, you can leave the skin on the potatoes for this recipe. This recipe calls for small red potatoes, which would be really hard to peel! Luckily, the skin on red potatoes is thin and tender, so there’s no need to peel them before cooking.

The skins add a pop of color to the mashed potatoes and are like a nutritional bonus—they contain vitamin C, potassium and fiber! If you prefer smooth mashed potatoes without skins, use another type of potato (see next question).

Can you make this potato casserole with another type of potato?

While it won’t be a red potato casserole without red potatoes, you can make this dish with fluffy russets or buttery Yukon Gold potatoes. Both types of potatoes are a good choice for making mashed potatoes, especially if you prefer to peel them first.

What can you serve with this red potato casserole?

Red potato casserole goes well with any dish you’d serve alongside mashed potatoes, like traditional meat loaf, crispy fried chicken or a juicy grilled steak. It’s also a great make-ahead side dish for parties and holiday dinners.