Golden, bubbly, and unapologetically cheesy—this Cheesy Potato Casserole is the kind of dish that makes people hover around the table with their plates ready. One scoop turns into two, then suddenly the serving spoon is scraping the bottom. Coincidence? Absolutely not.
This casserole was born to be a Vegetarian Thanksgiving Dish that actually feels exciting, not like an afterthought. Creamy mashed potatoes meet rich egg yolks and luscious cream, creating a texture that’s fluffy, smooth, and downright indulgent. Pro tip: let those egg yolks and cream sit at room temperature for about 30 minutes before mixing. This is non-negotiable. Warmer ingredients blend easier, smoother, and faster—FYI, cold dairy is the enemy of silky potatoes.
While it shines on the holiday table, this dish doesn’t wait around for Thanksgiving. It pulls double duty as a cozy Sunday dinner option or a comforting make-ahead meal during busy weeks. That’s why it earns a spot among classic Thanksgiving Dishes Vegetarian lovers swear by. Think of it as one of those Potato Filling Recipes Thanksgiving guests ask for every single year.
What really seals the deal? Versatility. Serve it as a crowd-pleasing Holiday Vegetable Casserole, or let it take center stage as a Vegetarian Main Dish Thanksgiving guests will happily build their plate around. IMO, it easily ranks among the Best Vegetarian Thanksgiving Recipes—and no one misses the meat. Not even a little.
This dish also checks all the right boxes for Vegetarian Thanksgiving Casserole fans who want comfort without compromise. Whether you call it a Vegetarian Main Course Thanksgiving or one of your go-to Meatless Thanksgiving Recipes, one thing’s certain: leftovers won’t last long. And honestly… is there any better compliment than that?
Cheesy Potato Casserole
Ingredients
Method
Step 1: Cook the Potatoes
Add the potato chunks to a large Dutch oven and cover with water by about an inch. Sprinkle in 1 tablespoon of salt. Bring to a rolling boil over high heat, then cook until the potatoes are fork-tender, about 15 minutes.
Step 2: Drain and Mash
Drain the potatoes thoroughly and return them to the warm pot. Mash until ultra-smooth using a potato masher or ricer. The smoother, the better—lumps are not invited to this party.
Step 3: Add Egg Yolks
Mix in the egg yolks one at a time, stirring well after each addition. This helps create that rich, custardy texture everyone loves.
Step 4: Make It Creamy
Pour in the room-temperature cream and melted butter. Stir gently until fully incorporated.
Step 5: Add the Cheese and Seasoning
Fold in the white cheddar, Parmesan, white pepper, and remaining 2 teaspoons of salt. Don’t worry if the cheese doesn’t melt completely—it’ll finish in the oven.
Step 6: Transfer and Chill
Spoon the mixture into a lightly greased 9×13-inch broiler-safe baking dish. Let it cool at room temperature for about 1 hour. Smooth or swirl the top decoratively, then cover tightly with foil and refrigerate for up to 24 hours.
Step 7: Bake
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Bake covered for 45 minutes, until warmed through.
Step 8: Brown the Top
Uncover and bake for another 15 minutes. Switch the oven to broil on HIGH and broil for 3–4 minutes, until the top turns golden and lightly crisp.
Notes
Helpful Tips
- Room-temperature ingredients blend smoother and prevent a gluey texture.
- Use a broiler-safe dish—this final step adds irresistible color.
- Want extra flair? Add a light sprinkle of Parmesan before broiling.
FAQs
Can I make this ahead of time?Yes! This casserole is perfect for prepping a day in advance. Just bake when ready to serve. Can I freeze it?
Freezing is not recommended—the dairy and eggs can separate once thawed. Can I swap the cheeses?
Absolutely. Gruyère or sharp cheddar work beautifully.