Potato Casserole


Potato Casserole

This is a really great way to jazz up potatoes! It is almost a souffé, since it has eggs in it and it does rise a little. It can also be made ahead, which is great for holiday cooking!
Course Side Dish
Cuisine American
Keyword chayote casserole, potato, potatoes and cheese, souffle
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 servings
Author misangela


  • 2.5 lbs Russet (baking) potatoes (3 large) Yukon Golds are fine
  • 3 cloves garlic, whole
  • 2 eggs, lightly beaten
  • 1/2 cup half & half
  • 1/4 cup sour cream
  • 2 Tbl cream optional, use more half & half if skipping
  • 3 Tbl butter
  • 1 cup shredded gruyère cheese use whatever you like
  • 4 scallions, finely slice on bias both green and white parts
  • 1 tsp thyme fresh is best
  • 1 Tbl parsley, minced fresh is best
  • 1 tsp salt might need more, CHECK before baking
  • 1 tsp pepper
  • 1/3 cup shredded cheese for topping


  • Peel and cut potatoes into 2" cubes. Boil in heavily salted water (should taste like the ocean) with the whole garlic. Cook to fork tender, about 15 minutes.
  • Preheat oven to 375ºF.
  • If you have a stand mixer, use it! If not, get a large mixing bowl and put in 2 eggs and lightly beat them. Then add half & half, sour cream and cream, and stir together.
  • When potatoes are done, drain them and pull out the garlic. Smash the garlic and add to ingredients. Turn mixer on to stir and add hot potatoes a few at a time (slowly, so you don't scramble the eggs). Add butter in pats while stirring.
  • When potatoes are all in and mixture is getting smooth, add cheese, 2/3 of the scallions, herbs and S/P.
  • Pour potatoes into a 2 qt (9x9) baking dish and top with more cheese and the remaining scallions. Make sure to taste for salt levels!
  • Bake at 375ºF for 45 minutes, until brown on top. Add about 10 minutes if you're starting with a cold casserole.


This is a really great recipe for the holidays, because you can make it a day (or two) ahead.