Potato Casserole Recipes
These vintage potato casseroles are hearty comfort-food classics—perfect for family dinners, potlucks, and make-ahead meals.
Choose from cheesy au gratin potatoes, corned beef and potato layers, ham and potato bake, a hot dog-and-dumpling Dutch-oven style dish, and a sausage-and-veggie potato casserole—then use the jump links to go straight to the recipe you want.
Recipes on this page
Use the links below to jump directly to each potato casserole recipe.
- Potato Au Gratin Casserole
- Potato Corned Beef Casserole
- Ham and Potato Casserole
- Hotdog Potato Casserole
- Potatoes, Sausage Vegs Casserole
Potato Au Gratin Casserole
Ingredients
- 4 oz blue cheese
- 16 oz American cheese
- 2 cups milk
- 1 garlic clove
- 1 large onion (grated or finely chopped)
- 6 medium potatoes, pared and sliced thin
Instructions
- Preheat oven to 350°F.
- In a saucepan, melt cheeses into the milk; add garlic.
- Layer potatoes with grated onion in a greased 2-quart casserole.
- Pour cheese sauce over potatoes.
- Bake 55 minutes; uncover the last 15 minutes to brown the top. Serves 6–8.
Potato Corned Beef Casserole
Ingredients
- 1 cup sliced onions (about 2 medium)
- 5 medium cooked potatoes, sliced
- Salt, pepper, and paprika to taste
- 1 (12 oz) can corned beef, thinly sliced
- 3 hard-cooked eggs
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup cheese (about 1/4 lb), cut into small pieces
- 1/3 cup buttered crumbs
Instructions
- Preheat oven to 350°F.
- Cook onions in a small amount of water until just tender; drain if needed.
- In a greased 2-quart casserole, layer half the potatoes; season lightly.
- Add half the corned beef and half the onions. Repeat layers.
- Cut eggs in half lengthwise and place cut-side up on top.
- Make a thin white sauce with butter, flour, and milk; add cheese and stir until melted.
- Pour sauce over casserole, top with buttered crumbs, and bake 20 minutes or until heated through. Serves 6–8.
Ham and Potato Casserole
Ingredients
- 1/3 lb ham, cut into small pieces
- 2 lb potatoes
- 2 eggs
- 6 tablespoons cream
- 1/2 cup milk
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons breadcrumbs
Instructions
- Preheat oven to 325°F.
- Cook potatoes; peel and slice fairly thin.
- Butter a 2-quart casserole; layer potatoes and ham alternately.
- Beat cream, eggs, milk, and salt; pour over casserole.
- Melt butter; stir in breadcrumbs and sprinkle over the top.
- Bake 50–60 minutes. Serves 4.
Hotdog Potato Casserole
Ingredients
- 1 lb hot dogs, cut into chunks
- 6 medium potatoes, peeled and sliced thick
- 3 medium onions, sliced thick
- About 1 1/2 quarts cold water
- Seasoning to taste
- Flour and water (to thicken slightly)
- Dumplings: 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- Milk (enough to make a soft dough)
Instructions
- Combine potatoes, onions, and hot dogs in a Dutch oven with cold water; season to taste.
- Bring to a boil; thicken slightly with a flour-and-water mixture.
- Make dumpling dough: mix flour, baking powder, and salt; cut in shortening; add milk to form a soft dough.
- Drop dumplings onto simmering mixture, cover tightly, and cook about 25 minutes.
- Total time is about 35 minutes. Serves 6.
Potatoes, Sausage Vegs Casserole
Ingredients
- 1 medium onion, sliced thin
- 6 potatoes, peeled and sliced thin
- 1 can whole kernel corn
- 1 lb bulk sausage or sausage links
- 1 (1 lb) can peeled tomatoes (about 2 cups)
- 1/2 teaspoon salt
- Pepper
Instructions
- Preheat oven to 350°F. Grease a 2-quart casserole.
- Layer potatoes, onions, and corn in the casserole; season with salt and pepper.
- Brown sausage lightly (links or small patties) and place on top.
- Pour tomatoes over all. Bake 1 hour covered.
- Uncover and bake about 30 minutes more until nicely browned. Serves 4–6.
Potato Casserole FAQ
What potatoes work best for casseroles?
Starchy or all-purpose potatoes work well. Slice evenly so they cook at the same rate.
Can I make potato casseroles ahead of time?
Yes. Assemble ahead, refrigerate, then bake when ready. Add a few extra minutes if baking cold.
How do I prevent a watery potato casserole?
Don’t oversaturate with liquid, and bake uncovered near the end to let moisture evaporate and brown the top.
How do I reheat leftovers?
Reheat covered in the oven until hot throughout. Add a splash of milk if it seems dry.