I’ve taken the beloved cheesy potato casserole and elevated it with garlic and fresh herbs to make it perfect for Thanksgiving or any festive gathering. This dish features tender potatoes bathed in a rich, creamy cheese sauce, then baked until bubbling and golden.

Why You’ll Love This Recipe

I love this recipe because:

• It gives that comforting, creamy-cheesy base expected from a classic potato casserole, but with a flavorful upgrade thanks to garlic and herbs.
• It’s versatile and crowd-friendly — ideal for holiday dinners or potlucks.
• I can prep parts of it ahead, which is a lifesaver when managing several dishes.
• The garlic-herb twist adds freshness and depth, so it stands out from the usual side dish lineup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups diced peeled potatoes (about 4–5 medium Russet or Yukon Gold potatoes)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup sour cream
• 1 can (10.5 ounces) cream of chicken soup (or mushroom for a vegetarian version)
• 2 ½ cups shredded sharp cheddar cheese, divided
• ¼ cup chopped fresh parsley
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups crushed cornflakes or panko breadcrumbs (optional for topping)
• 2 tablespoons melted butter (for mixing with the topping)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add diced potatoes and cook for 8–10 minutes until just fork-tender. Drain and let them cool slightly.
3. In a skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. In a large mixing bowl, combine sour cream, cream of chicken soup, sautéed onions and garlic, 2 cups of cheddar cheese, chopped parsley, thyme, salt, and pepper. Mix well.
5. Gently fold the cooked potatoes into the mixture until all pieces are well coated.
6. Transfer the potato mixture into the prepared baking dish and spread it evenly.
7. Sprinkle the remaining ½ cup of cheddar cheese evenly on top.
8. If using a crunchy topping, mix the crushed cornflakes or breadcrumbs with 2 tablespoons of melted butter and sprinkle over the cheese layer.
9. Bake uncovered for 40–50 minutes until the top is golden and the cheese is bubbling.
10. Let the casserole sit for 5–10 minutes before serving so the sauce can thicken slightly.

Servings And Timing

This recipe serves 8 people.

• Prep time: 15 minutes
• Cook time: 40–50 minutes
• Total time: About 1 hour to 1 hour 5 minutes

Variations

• Meaty Version: I like to add cooked crumbled bacon for extra flavor and substance.
• Vegetable Twist: Adding steamed broccoli or sautéed mushrooms works well if I want to sneak in some veggies.
• Spice Kick: A pinch of cayenne pepper or a little diced jalapeño gives it a nice heat.
• Cheese Options: Sometimes I mix sharp cheddar with Monterey Jack or Gruyère for a richer taste.
• Topping Alternatives: Instead of cornflakes or breadcrumbs, I sometimes use crushed Ritz crackers or even crushed potato chips for extra crunch.

Storage/Reheating

• To Store: I cover leftovers and refrigerate them for up to 4 days.
• To Reheat: I reheat individual servings in the microwave, or place the casserole in the oven at 325°F (160°C) for 15–20 minutes until heated through.
• Make-Ahead Option: I assemble the entire dish (without topping), cover, and refrigerate it overnight. When ready to bake, I add the topping and increase the baking time by about 10–15 minutes.
• To Freeze: I freeze the unbaked casserole (without the topping) for up to 2 months. I thaw it in the fridge overnight before baking as directed.

FAQs

Can I Use Frozen Hash Browns Instead Of Fresh Potatoes?

Yes, I sometimes use 6 cups of thawed diced frozen hash browns when I’m short on time. I just make sure to drain any excess moisture before mixing.

How Can I Make This Dish Vegetarian?

To make it vegetarian, I swap the cream of chicken soup with cream of mushroom or cream of celery soup. I also make sure the cheese and toppings are meat-free.

What’s The Best Way To Add More Flavor?

Fresh herbs, sautéed garlic, and sharp cheddar give the dish great flavor. Sometimes I add a pinch of smoked paprika or a splash of hot sauce to boost the depth.

Can I Make This In Advance For A Holiday Meal?

Absolutely. I assemble everything except the topping the night before, cover it tightly, and refrigerate. When I’m ready to bake, I add the topping and bake as directed.

What Should I Serve With These Cheesy Potatoes?

I serve them alongside roast turkey, beef, or chicken during holidays. They also pair well with green beans, cranberry sauce, and dinner rolls.

Conclusion

This garlic herb cheesy potato casserole takes a comforting classic and gives it an elevated twist perfect for holiday meals or special occasions. I love how creamy, flavorful, and crowd-pleasing it is. Whether I’m making it for Thanksgiving or just a cozy weekend dinner, it’s always a hit at the table.

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