If you’re a fan of comfort food that’s simple to make yet packed with flavor, this Garlic Butter Roasted Potato Casserole is about to become your new favorite go-to dinner recipe. Imagine tender, buttery potatoes roasted to perfection, layered with gooey, melted cheese, and infused with the rich aroma of garlic. This dish is as satisfying as it is easy to prepare, making it perfect for busy weeknights or a cozy weekend meal.
I’ve always had a soft spot for potato casseroles, but adding a garlic butter twist takes it to a whole new level. Whether you’re feeding a family or entertaining guests, this recipe delivers all the hearty goodness you could want. Plus, it’s endlessly customizable—so feel free to make it your own!
The Story Behind Garlic Butter Roasted Potato Casserole
Potato casseroles are a beloved staple in many cuisines, but this recipe draws inspiration from classic comfort food traditions. Growing up, my family often made variations of potato casseroles for gatherings, and the kitchen would fill with the irresistible smell of roasted potatoes and bubbling cheese. It’s one of those dishes that feels nostalgic and indulgent at the same time.
The idea for this garlic butter version came from a simple craving for two of my favorite things: roasted potatoes and garlic bread. I thought, why not combine the two into one dish? The result was magical. The garlic butter adds a rich, savory flavor that pairs beautifully with the creaminess of the potatoes and cheese.
What I love most about this recipe is its versatility. It’s perfect as a side dish for a holiday spread or as a main course on a chilly evening. And let’s be real—anything with melted cheese is bound to be a hit!
Ingredients: What You’ll Need
This Garlic Butter Roasted Potato Casserole uses simple ingredients that you likely already have on hand. Here’s a breakdown:
- Potatoes: Yukon Gold or red potatoes work best for this recipe because of their creamy texture and ability to hold their shape. You can also use russet potatoes if that’s what you have.
- Butter: Unsalted butter is ideal so you can control the saltiness of the dish. Look for high-quality butter to enhance the flavor.
- Garlic: Fresh garlic is key! Mince it finely to evenly distribute the flavor throughout the dish.
- Cheese: A combination of shredded mozzarella and cheddar gives the casserole a perfect balance of creaminess and sharpness. Feel free to experiment with your favorite cheese blends.
- Heavy Cream: This adds a touch of richness and helps bind the casserole together.
- Parsley: Fresh parsley not only adds color but also a pop of freshness to balance the richness.
- Seasonings: Salt, pepper, and a hint of smoked paprika for depth.
If you’re out of heavy cream, you can substitute it with half-and-half or even whole milk, though the dish may be slightly less creamy. For a dairy-free version, try using plant-based butter and a cashew cream substitute.
Equipment You’ll Need
Making this casserole doesn’t require any fancy gadgets—just a few basic kitchen tools:
- Baking Dish: A 9×13-inch casserole dish works perfectly for this recipe.
- Mixing Bowls: You’ll need a medium-sized bowl to toss the potatoes in the garlic butter.
- Sharp Knife: For slicing the potatoes into even pieces.
- Aluminum Foil: To cover the dish during the initial baking phase.
- Grater: For shredding the cheese if you’re using block cheese.
Don’t have a casserole dish? A deep oven-safe skillet or a Dutch oven will work just as well. Just make sure it’s large enough to hold all the ingredients.
How to Make Garlic Butter Roasted Potato Casserole
- Preheat the oven: Set your oven to 375°F (190°C). Grease your baking dish with a bit of butter or non-stick spray.
- Prepare the garlic butter: In a small saucepan, melt 4 tablespoons (60g) of butter over low heat. Stir in 4 cloves of minced garlic and cook until fragrant, about 1-2 minutes. Remove from heat.
- Slice the potatoes: Wash and peel 2 pounds (900g) of potatoes. Slice them into thin rounds, about 1/4 inch thick.
- Toss the potatoes: In a large mixing bowl, combine the potato slices with the garlic butter, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of smoked paprika. Toss until evenly coated.
- Assemble the casserole: Arrange half of the potatoes in an even layer in the prepared baking dish. Sprinkle 1 cup (100g) of shredded cheddar and 1/2 cup (50g) of shredded mozzarella on top. Repeat with the remaining potatoes and cheese.
- Add the cream: Pour 1/2 cup (120ml) of heavy cream evenly over the casserole. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Garnish and serve: Let the casserole cool for 5 minutes before sprinkling with fresh parsley. Serve warm.
Cooking Tips & Techniques
Here are some tips to make sure your Garlic Butter Roasted Potato Casserole turns out perfectly every time:
- Use a mandoline slicer for even potato slices. This ensures they cook evenly.
- Don’t skip tossing the potatoes in garlic butter—this step distributes the flavor throughout the dish.
- Covering the casserole during the first bake prevents the cheese from burning.
- If the top isn’t as crispy as you’d like, switch to broil for 2-3 minutes at the end.
And if you’re in a hurry, you can par-cook the potato slices in boiling water for 5 minutes before assembling. This reduces the total baking time.
Variations & Adaptations
There are so many ways to customize this casserole to suit your tastes or dietary needs:
- Bacon Lover’s Version: Add cooked, crumbled bacon between the layers for extra smoky goodness.
- Vegan Option: Use plant-based butter, dairy-free cheese, and a cashew cream substitute.
- Herb Lovers: Add fresh thyme or rosemary alongside the parsley for an herby twist.
- Spicy Kick: Sprinkle red pepper flakes or a drizzle of hot sauce for some heat.
My personal favorite? Adding caramelized onions for a sweet and savory flavor boost!
Serving & Storage Suggestions
This casserole is best served warm, straight out of the oven. Pair it with a crisp green salad or roasted vegetables for a complete meal. It also works wonderfully as a side dish for roasted chicken or steak.
For leftovers, store the casserole in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through, or microwave individual portions.
If you want to freeze it, assemble the casserole without baking. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Bake directly from frozen, adding an extra 15-20 minutes to the cooking time.
Nutritional Information & Benefits
Here’s an estimate of the nutritional breakdown per serving (based on 6 servings):
- Calories: 320
- Protein: 10g
- Carbohydrates: 28g
- Fat: 20g
- Sodium: 480mg
Potatoes are a great source of potassium and vitamin C, while garlic adds antioxidants and immune-boosting benefits. Keep in mind that this is a rich dish, so enjoy it as part of a balanced meal.
Conclusion
This Garlic Butter Roasted Potato Casserole is everything you could want in a cozy, crowd-pleasing dish: creamy, cheesy, garlicky, and oh-so-satisfying. Whether you’re cooking for family, friends, or just yourself, it’s a recipe you’ll want to make again and again.
Have fun experimenting with variations and don’t forget to share your creations! I’d love to hear how this recipe turned out for you—leave a comment below with your thoughts or any tweaks you made.
Happy cooking, and may your casserole be cheesy and your potatoes perfectly roasted!
FAQs About Garlic Butter Roasted Potato Casserole
Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes will add a natural sweetness to the dish and pair well with the garlic and cheese.
What’s the best way to prevent the casserole from sticking?
Make sure to grease your baking dish generously with butter or non-stick spray before assembling.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking.
What cheese works best for this recipe?
A mix of mozzarella and cheddar is ideal, but gruyere, gouda, or Parmesan are great options too.
How do I reheat leftovers without drying them out?
Cover the dish with foil and reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions with a damp paper towel on top.