This post is sponsored in partnership with Tuttorosso Tomatoes. You can also find this recipe on their blog by clicking here. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
When it comes to comfort food, I’ve always been a tater gal. This Cheesy Potato Casserole is rich, creamy and perfectly balanced. Oh, my YUM!
Baked, sautéed, steamed, fried or smothered in cheesy-goodness, I’ll happily take a helping of potatoes at every meal. Are you a fan of spuds? Of course you are! (Ahem, that’s why we’re friends…) If you swoon while looking at this recipe, make sure to check out My Grandma June’s Fully Loaded Potato Casserole, these Fingerling Potatoes with Lemon Herb Aioli, and my Mashed Potato Stuffed Jalapeño Poppers!
INGREDIENTS FOR CHEESY POTATO CASSEROLE:
This easy side has been a family favorite for generations. It utilizes a handful of ingredients and tastes decadent with minimal effort. It’s perfect for entertaining, cozy weeknight dinners or served as a side for the holidays. Here’s what you’ll need:
- Red Potatoes
- Yellow Onion
- Low Fat Sour Cream
- Colby-Monterey Jack Cheese
- Freshly Grated Parmesan Cheese
- Melted Butter
- Salt + Black Pepper
- Tuttorosso® Crushed Tomatoes with Basil
- Fresh Italian Parsley
COOKING IS AS EASY AS 1… 2… 3!
This dish comes together in a flash. You can even make it up to 24 hours ahead of time and then bake when you’re ready.
STEP 1: Preheat oven to 350F. In a large saucepan, cook potatoes and onion in a small amount of boiling water for 15 to 20 minutes; drain off water.
STEP 2: Stir in sour cream, 1 cup Colby-Monterey Jack cheese, Parmesan cheese, butter, crushed tomatoes, salt and black pepper; blend well.
STEP 3: Place in a 9 x 13 inch baking dish and top with remaining Colby Monterey Jack cheese and parsley. Bake for 30 minutes or until heated through.
TIPS FOR THIS YUMMY RECIPE:
- Make sure to keep an eye on the taters and onions during step one. Check them at 15 minutes to see if they’re fork-tender. If so, they’re ready! Over-cooked potatoes tend to taste a little gummy… so make sure to keep watch.
- Per the usual, I prefer to shred my own cheese. I used the small grate for this recipe, but if you prefer the larger one that will work too!
- If I have time, I try to set the sour cream out on the counter about a half hour beforehand so it can come to room temperature. I’ve found that it combines better with the potatoes this way. I prefer low-fat sour cream with this recipe, but regular works as well!
RECIPES YOU CAN SERVE THIS WITH:
- 2 lb. Red Potatoes, coarsely chopped
- 1 Yellow Onion, chopped
- 8 oz. Low Fat Sour Cream
- 2 cups Shredded Colby-Monterey Jack Cheese
- 1 cup Grated Parmesan Cheese
- ¼ cup Butter, melted
- Salt + Black Pepper, to taste
- 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with Basil
- 2 tbsp. Chopped Fresh Italian Parsley
- Preheat oven to 350F. In a large saucepan cook potatoes and onion in a small amount of boiling water for 15 to 20 minutes; drain off water.
- Stir in sour cream, 1 cup Colby Monterey Jack cheese, Parmesan cheese, butter, crushed tomatoes, salt and black pepper; blend well.
- Place in a 9 x 13 inch baking dish and top with remaining Colby Monterey Jack cheese and parsley. Bake for 30 minutes or until heated through.
NOTES ON THIS RECIPE:
- To make ahead, simply follow steps 1 and 2, cover and set in the refrigerator. Bake within 24 hours.
- I prefer to use yellow onion in this recipe, as I find it mild and semi-sweet. If you only have white or red onion on hand, that will work too! The flavor will be slightly different but if that’s what you enjoy, go for it!
- Leftovers can be stored in the fridge, covered. I’d suggest that they be consumed within 2 – 3 days.
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