Potato Cheese Casserole Recipe
Potato Cheese Casserole Recipe photo by Taste of Home
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Potato Cheese Casserole Recipe

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My sister shared this recipe with me. The combination of cheeses is wonderful. It's a side dish that will dress up any dinner and one of my favorites to serve to guests.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 10-12 servings


  • 6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes
  • 2 cups cubed part-skim mozzarella cheese
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup grated Romano cheese
  • 1 cup (8 ounces) sour cream
  • 1/4 cup finely chopped green onions
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon paprika

Nutritional Facts

1 each: 321 calories, 19g fat (12g saturated fat), 70mg cholesterol, 529mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 19g protein.


  1. Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside. In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well. Fold in the potatoes. Spoon into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes. Yield: 10-12 servings.
Editor's Note: Fat-free and imitation sour cream and cheese products are not recommended for this recipe.
Originally published as Potato Cheese Casserole in Country Extra March 1996, p51

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