Million Dollar Potato Casserole Recipe

Oh, I absolutely love sharing this Million Dollar Potato Casserole Recipe with you because it s one of those dishes that feels like a warm, cheesy hug after a long day. This casserole is ridiculously creamy with just the right amount of cheesy crunch on top-it s a total crowd-pleaser every time I make it. Whether it s a holiday spread, a cozy family dinner, or a potluck where you want to impress without a ton of fuss, this recipe has your back.

What makes the Million Dollar Potato Casserole Recipe extra special is how it combines simple, budget-friendly ingredients into something that tastes so indulgent and rich. I first stumbled on a similar recipe years ago and have tweaked it to perfection-I discovered that mixing cottage cheese with cream cheese and heavy cream creates this luscious texture that s way better than your average potato bake. You re gonna want to bookmark this one for those days when you need a little luxury in your life without breaking the bank or spending hours in the kitchen.

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Ingredients You’ll Need

The ingredients in this Million Dollar Potato Casserole Recipe balance rich dairy with fresh herbs and tender Yukon Gold potatoes, which are perfect for baking because they hold their shape and absorb all that creamy goodness without turning gummy. You can find most of these items in your regular grocery store, so it s an easy recipe to pull together.

• Condensed cream of chicken soup: This adds savory depth and creamy texture-feel free to use a good quality brand for the best flavor.
• Heavy whipping cream: The secret to that ultra-luxurious mouthfeel, don t skimp!
• Small curd cottage cheese: I like how it melds into the cream cheese for a smooth sauce without being too dense.
• Cream cheese: Use softened to melt evenly and avoid lumps.
• Sour cream: Adds tang and richness to the sauce.
• Kosher salt: Essential for seasoning and bringing out the flavors.
• Garlic powder: For that subtle aromatic kick.
• Onion powder: Adds a gentle savory background.
• Fresh thyme leaves: Thyme is the herb star here, giving a fresh, savory note that cuts through the richness.
• Freshly ground black pepper: Just a touch for mild spiciness.
• Yukon Gold potatoes: Their creamy texture and buttery flavor make them ideal for this casserole.
• Shredded Cheddar cheese: You ll divide this to layer inside and on top for meltiness and that wonderful golden crust.
• Buttery crackers (like Ritz®): Crushed for a crisp topping with a nice buttery crunch.
• Unsalted butter: Melted to help bind the cracker topping and add flavor.

Variations

One of my favorite things about this Million Dollar Potato Casserole Recipe is how flexible it is-you can easily tweak the ingredients to match your taste buds or what you have on hand. I encourage you to make it your own and experiment a little!

• Add Bacon: For a smoky twist, sprinkle crisped bacon bits between layers; my family goes crazy for that extra savory touch.
• Switch Up the Cheese: Try swapping in Gruyère or Monterey Jack for a different flavor profile-I found the casserole stays just as creamy.
• Make it Vegetarian: Use vegetable broth-based creamy soup instead of cream of chicken, and it s just as comforting.
• Herb Swaps: Rosemary or sage can add a lovely earthiness if you re feeling adventurous with the herbs.

How to Make Million Dollar Potato Casserole Recipe

Step 1: Mix the Creamy Sauce

Start by combining the condensed cream of chicken soup, heavy whipping cream, small curd cottage cheese, softened cream cheese, and sour cream in a large saucepan over medium heat. Stir often to help the cream cheese melt smoothly-this usually takes about 5 minutes. Once everything is melted and blended, remove from the heat and stir in kosher salt, garlic powder, onion powder, fresh thyme leaves, and freshly ground black pepper. This sauce is the heart and soul of your casserole, so taste it gently to make sure those flavors shine through!

Step 2: Coat the Potatoes

Grab your sliced Yukon Gold potatoes and toss them right into the saucepan, gently folding them in until each slice is fully coated in that creamy, cheesy goodness. This helps every single bite be flavorful and tender, and the sauce keeps the potatoes from drying out while baking.

Step 3: Assemble the Layers

Now, spoon half of the potato mixture into a greased 9×13-inch baking dish. Using the back of a large spoon, gently press down and spread it evenly-a light touch here keeps the slices from breaking while still packing the casserole nicely. Sprinkle 1 cup of shredded Cheddar evenly over this layer. Then, add the rest of the potato mixture, gently pressing and spreading again for an even top layer. This layering is what makes the casserole look beautiful and bake evenly.

Step 4: Prepare and Add Topping

In a small bowl, mix crushed buttery crackers with melted butter and the remaining 1 cup of Cheddar cheese until everything s evenly coated. Sprinkle this topping all over the potatoes-this combo gives you that golden, crispy, buttery crust that makes this recipe one of a kind.

Step 5: Bake to Perfection

Place your casserole on a large rimmed baking sheet (to catch any drips) and cover it with aluminum foil. Bake at 350°F (175°C) for about 1 hour and 40 minutes total. Remove the foil after 1 hour and 10 minutes to let the topping crisp up beautifully. You ll know it s done when the sauce thickens and potatoes are fork-tender. Patience is key here; this slow bake lets the potatoes soak up all those flavors and get perfectly tender without falling apart.

Step 6: Rest and Garnish

Let the casserole stand for about 15 minutes before serving. This resting period thickens the sauce further and allows the flavors to settle. Sprinkle a little extra fresh thyme on top for that pretty pop of green and herbal aroma. Trust me, your guests will be impressed!

How to Serve Million Dollar Potato Casserole Recipe

Garnishes

I always top my casserole with a sprinkle of fresh thyme leaves right after baking because it adds a vibrant pop of herby flavor and a fresh green color that brightens up the dish. Sometimes, I like to add a little finely chopped chive or even a dash of smoked paprika for a hint of warmth-these garnishes make it feel extra special without much extra effort.

Side Dishes

This Million Dollar Potato Casserole pairs beautifully with roasted veggies like asparagus, green beans, or brussels sprouts for some freshness and crunch. I also love serving it alongside a simple mixed green salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, a juicy roasted chicken or glazed ham complements the casserole perfectly.

Creative Ways to Present

For holiday dinners or special occasions, I sometimes serve this casserole in individual ramekins or mini cast iron skillets, topped with the cracker and cheese crust. It s such a charming presentation and feels a little more personal, especially when you re entertaining guests. You can even add a small sprig of thyme tied with twine on top for a rustic, elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers tightly covered in an airtight container or wrapped with foil and plastic wrap and store them in the fridge for up to 3 days. The casserole holds up well, but I find the topping loses some crunch, so it s best eaten within that time frame for the best texture.

Freezing

I ve also frozen this Million Dollar Potato Casserole Recipe before-just assemble it in a freezer-safe dish but skip baking. Wrap it tightly with foil and freeze for up to 3 months. When you re ready, thaw overnight in the fridge and then bake as directed, adding a little extra bake time since it s coming from frozen. It s a game-changer for busy weeks!

Reheating

To reheat leftovers, I prefer the oven over the microwave to keep that crust from getting soggy. Cover loosely with foil and warm at 325°F (160°C) until heated through, about 20 minutes. Remove the foil near the end to help the topping crisp back up. You ll find it tastes just as dreamy as the first day.

FAQs

Final Thoughts

This Million Dollar Potato Casserole Recipe holds such a cozy spot in my heart and kitchen because it s a perfect blend of comfort and elegance that anyone can master. I genuinely hope you give it a try soon-you ll find it s one of those dishes that becomes a go-to for so many occasions. When my family gathers around this casserole, I always feel that shared warmth and joy that makes cooking so special. So grab your Yukon Golds, cozy up in your kitchen, and let this recipe bring a little extra happiness to your table.

Million Dollar Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 67 reviews

• Author: Wesley
• Prep Time: 15 mins
• Cook Time: 1 hr 45 mins
• Total Time: 2 hrs
• Yield: 8 servings
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

Million Dollar Potato Casserole is a rich and creamy baked dish featuring thinly sliced Yukon Gold potatoes smothered in a savory blend of cream cheese, cottage cheese, sour cream, and seasonings, layered with shredded Cheddar cheese and topped with a buttery crushed cracker crust for a perfect balance of creamy, cheesy, and crunchy textures.

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Ingredients

Units USM Scale 1x2x3x

Cheese and Cream Mixture

• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 cup heavy whipping cream
• 1/2 cup 4% small curd cottage cheese
• 4 ounces cream cheese, cubed and softened
• 1/2 cup sour cream
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 tablespoons fresh thyme leaves, plus more for garnish
• 1/2 teaspoon freshly ground black pepper

Potatoes and Cheese

• 2 pounds Yukon Gold potatoes (about 6), scrubbed and sliced into 1/8-inch thick slices
• 2 cups shredded Cheddar cheese, divided

Topping

• 30 round buttery crackers, crushed (such as Ritz®)
• 2 tablespoons unsalted butter, melted

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Instructions

1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C).
2. Make Cream Cheese Mixture: In a large saucepan over medium heat, combine cream of chicken soup, heavy whipping cream, cottage cheese, cream cheese, sour cream, kosher salt, garlic powder, and onion powder. Cook while stirring frequently until the cream cheese is melted and the mixture is smooth, about 5 minutes. Remove from heat, then stir in fresh thyme leaves and black pepper.
3. Prepare Potatoes: Add the thinly sliced Yukon Gold potatoes to the cream mixture and toss until all the potato slices are fully coated.
4. Layer the Casserole: Spoon half of the coated potato mixture into a 9×13-inch baking dish. Using the back of a large spoon, gently press down and spread the potatoes evenly. Sprinkle with 1 cup of shredded Cheddar cheese. Top with the remaining potato mixture, again gently pressing and spreading evenly.
5. Prepare Topping: In a small bowl, combine crushed buttery crackers, melted butter, and the remaining 1 cup of shredded Cheddar cheese until evenly coated. Sprinkle this mixture evenly over the potato layers in the baking dish.
6. Bake: Place the baking dish on a large-rimmed baking sheet. Cover the casserole with aluminum foil. Bake in the preheated oven for about 1 hour and 40 minutes, removing the foil after 1 hour and 10 minutes to allow the topping to brown and crisp. The casserole is done when the sauce has thickened and the potatoes are tender.
7. Rest and Garnish: Let the casserole stand for 15 minutes before serving to allow it to set. Garnish with additional fresh thyme leaves if desired.

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Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor that complements the casserole well.
• Ensure the potatoes are sliced evenly, about 1/8-inch thick, for uniform cooking.
• Removing the foil partway through baking allows the topping to become crisp and golden.
• Letting the casserole rest before serving helps it set for easier slicing and serving.
• This dish pairs wonderfully with fresh green vegetables or a crisp salad to balance its richness.

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Nutrition

• Serving Size: 1/8 of casserole
• Calories: 554
• Sugar: 5g
• Sodium: 914mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 98mg