Recipe

Wholesome Potato Casserole

A savory, satisfying potato casserole with tender potatoes, sautéed veggies, and a lightened-up cheesy yogurt sauce that bakes bubbly with a crisp top.

By Matt Campbell

•

4.8

A baked potato casserole in a white ceramic baking dish with a crisp cheesy top, sprinkled with chopped chives, sitting on a wooden table

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If you need a dinner that feels like a hug but still has its life together, this wholesome potato casserole is it. We are talking tender potato slices, a savory veggie base, and a creamy cheese sauce that tastes rich without going full heavy cream spiral. It bakes up bubbly, the edges get a little crisp, and the top turns beautifully browned, which makes everyone wander into the kitchen “just to check.”

This is my kind of casserole: accessible ingredients, clear steps, and enough flavor to make you pause mid-bite like, okay, wow. It works as a weeknight main with a salad, or as a side that absolutely steals the show at potlucks.

Why it earns the “wholesome” label: Greek yogurt adds protein and tang, broth keeps things lighter than a full cream sauce, and you get actual vegetables in the mix. Plus, whole wheat panko is an easy little upgrade if that is your thing.

Why It Works

Big comfort, smart balance: Greek yogurt and broth keep the sauce creamy and savory without feeling heavy.
Real flavor building: Sautéing onion and garlic first, plus a little smoked paprika, gives the whole dish a deeper, cozy backbone.
Great texture: Thin-sliced potatoes cook up tender, while the cheesy top and edges get those crisp, browned bits everyone fights over.
Flexible: Add protein, swap veggies, or make it ahead. The casserole does not get offended.

Pairs Well With

Lemon Arugula Salad
Garlic Roasted Broccoli
Classic Tomato Soup
Crispy Baked Chicken Thighs

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then cover the dish or transfer to an airtight container. Refrigerate for up to 4 days.
Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Heads up: yogurt and cheese sauces can be a little less creamy after freezing and thawing. Still tasty, just not quite as silky.
Thaw and reheat: Thaw overnight in the fridge for best texture. Reheat (covered) in a 350°F oven until hot, about 15 to 25 minutes, then uncover for a few minutes to re-crisp the top. Microwave works for quick lunches, but the oven brings back the texture. If it looks a bit separated after freezing, stir gently once it is warm.
Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Add 10 to 15 minutes to bake time if going in cold, and check the center potatoes for doneness.

Common Questions

Do I have to par-cook the potatoes?

Not if you slice them thin. Aim for about 1/8-inch slices. A mandoline makes this fast, but a sharp knife works. If your slices are thicker (or your potatoes are extra large), plan on a little more covered bake time and check the center pieces, not just the edges.

What potatoes are best?

Yukon Gold are my favorite here because they turn tender and creamy without falling apart. Russets work too, just expect a fluffier, slightly drier texture.

Can I make it gluten-free?

Yes. Swap the flour for a gluten-free 1:1 blend, or use 3 tablespoons cornstarch mixed with a little cool broth or milk to make a slurry. Whisk it into the sauce, then bring it back to a gentle simmer for 30 to 60 seconds to fully thicken before taking it off the heat to add the yogurt.

How do I add protein?

Easy upgrades: fold in 2 cups shredded rotisserie chicken, 1 pound cooked ground turkey, or 1 can drained white beans before baking.

Why did my sauce get grainy?

Usually it is heat. Keep the sauce at a gentle simmer, and when you add Greek yogurt, do it off the heat and whisk it in slowly. Full-fat yogurt is the smoothest and most forgiving. Nonfat is more likely to split if it gets too hot.

Why are my potatoes still hard?

Three usual suspects: slices are too thick, foil was not sealed well, or it just needs more time. Cover tightly and bake an extra 10 to 20 minutes, then re-check by piercing the center with a knife. The casserole will get there. It just needs a little encouragement.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet
Medium saucepan
Whisk
Chef’s knife and cutting board
Mandoline (optional but helpful for even potato slices)
Measuring cups and spoons
Foil

The first time I tried to lighten up a potato casserole, I got cocky. I cut all the richness, skipped the sauté step, and basically baked potatoes in sad, under-seasoned dairy. We ate it, but nobody went back for seconds and that is how you know you missed the point.

This version is the redemption arc. You still get the cozy, savory comfort, but with smarter moves: flavor built in the pan, a sauce that stays creamy, and enough cheese to make it feel like a real treat. It is the kind of dish I make when I want everyone fed and happy, including the person doing the dishes.

Wholesome Potato Casserole

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Servings 8

Ingredients

For the casserole

2 1/2 lb Yukon Gold potatoes, scrubbed and thinly sliced (about 1/8-inch)
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced small
2 celery ribs, diced small
3 cloves garlic, minced
1 1/2 tsp kosher salt, divided (see notes in instructions)
1/2 tsp black pepper, plus more to taste
1 tsp smoked paprika
1 tsp dried thyme (or 1 tbsp chopped fresh)

For the creamy savory sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups low-sodium chicken broth (or vegetable broth)
1 cup milk (2% or whole)
1 tbsp Dijon mustard
1 cup plain Greek yogurt (full-fat preferred)
1 1/2 cups shredded sharp cheddar cheese, divided (shred from a block if you can for smoother melting)

For topping

1/2 cup whole wheat panko breadcrumbs (or regular)
1 tbsp olive oil or melted butter
2 tbsp chopped chives or parsley (optional)

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.
Sauté the flavor base. In a large skillet over medium heat, warm 1 tbsp olive oil. Add onion, carrots, and celery with 1/2 tsp of the salt. Cook 8 to 10 minutes until softened. Add garlic, smoked paprika, and thyme, then cook 30 seconds, just until fragrant. Turn off heat.
Make the sauce. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in broth, then milk. Simmer 3 to 5 minutes, whisking, until slightly thickened. Whisk in Dijon and 1/2 tsp of the salt plus the black pepper. Remove from heat. Whisk in Greek yogurt until fully smooth. Add 1 cup cheddar a handful at a time, stirring between additions until melted and smooth (save 1/2 cup for topping). Taste and adjust salt and pepper.
Assemble. Layer half the sliced potatoes in the baking dish, seasoning with the remaining 1/2 tsp salt (use less if your broth is salty) and a little pepper. Spoon on the sautéed vegetables, then add the remaining potatoes. Pour sauce over the top, then wiggle the dish and use a spatula to nudge sauce down the sides so it works its way between the layers.
Add topping. In a small bowl, mix panko with olive oil or melted butter. Sprinkle over casserole, then sprinkle the remaining 1/2 cup cheddar on top.
Bake covered, then uncovered. Cover tightly with foil and bake 40 minutes. Remove foil and bake 15 to 20 minutes more, until the top is browned and the potatoes are tender when pierced in the center with a knife. If the center is still firm, cover again and bake 10 to 20 minutes more.
Rest, then serve. Let rest 10 minutes to set up. Finish with chives or parsley if you want it to look like you really had a plan.

Pro tip for crisp edges: If you want extra browning, broil for 1 to 2 minutes at the end. Do not walk away. Broilers move fast and they do not care about your feelings.

Nutrition information is estimated.

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