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Next time you have leftover boiled potatoes, you must try this leftover boiled potato casserole! With all the classic flavors of baked potatoes, this dish is creamy, cheesy and so quick and easy to make.
This dish is a fun twist on your regular potato sides, and I'm sure once you try it - you will be making it again! It's indulgence and comfort food at its finest, and impossible to just have one serving.
As perfect for a weeknight as for Thanksgiving or Christmas dinner, this is a recipe you'll want to save and make over and over again.
Jump to:
Why you will love this recipe
- It's quick and all done in 35 minutes
- Hands off with just 5-10 minutes of prep
- So easy with a few simple steps
- Super creamy and cheesy for the ultimate comfort food
- Works with leftover potatoes, or newly boiled
What you need to make it
Ingredient notes & substitutions
- Chives can be swapped for finely chopped * green onions / spring onions
- Butter can be salted or unsalted
- Boiled potatoes can be cold leftovers or newly boiled. You can also use leftover mashed potatoes!
- Salt & pepper: taste test and adjust the amount to your liking
- Shredded cheese: use a kind that melts well. I used a tex-mex cheese mix
- For a fancier version you can swap shredded cheese for a mix of cheddar and Gruyere or Parmesan cheese
- Bacon can be added. Either fry it crispy first and then mix in with the rest of the ingredients, or add raw and chopped * on top of the cheese before baking.
How to make it
- Mash the potatoes
- Add melted butter, salt and pepper, and mash together until well mixed
- Add sour cream and cream cheese
- Mix well
- Add shredded cheese and mix until well combined
- Place in a casserole dish
- Top with cheese
- Bake 25-30 minutes until golden brown and crispy on top, then top with chives, and serve!
Tips & tricks
- No need to peel * the potatos! They can be with or without skin.
- Taste test before baking and adjust the amount of salt and pepper if needed
- Prep ahead up to 1 day in advance: Make the casserole but don't bake it. Store covered in the fridge, then bake 30-40 minutes until the top is crispy and browned.
- Store leftovers in the refrigerator in an air tight container for up to 4 days
- Reheat leftovers in the microwave in 30 second increments
What to serve with it
This side dish goes great with lots of proteins, I recommend you try one of these:
- Pork Chops with Mushrooms, Red Wine & Thyme
- Air Fryer Turkey Burgers
- Meatballs without Breadcrumbs & Eggs
- Air Fryer Chicken Patties
- Bacon Wrapped Salmon with Garlic Butter
Recipe FAQ
Yes, leftover boiled potatoes are delicious. You can eat them cold or use them to make things like this leftover boiled potato casserole.
If you have leftover mashed potatoes, you can use them to make this leftover potato casserole as well.
More quick & easy side dish recipes
Looking for more quick & easy side dishes?
- Greek Potatoes with Lemon & Feta Cheese
- Smashed Potatoes with Parmesan & Garlic
- Air Fryer Frozen French Fries
- Mashed Potatoes without Milk
- Simple Mac and Cheese without Flour (Dump and Bake!)
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Leftover Boiled Potato Casserole
Print RateIngredients
- 1.5 lb potatoes boiled, skin on or off
- ¼ cup butter melted
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup cream cheese
- ¾ cup sour cream
- 1.5 cup shredded cheese divided
- 2 tablespoon chopped chives
Instructions
- Preheat oven to 400°F (200°C).
- Place boiled potatoes in a large bowl and mash with a potato masher or fork.1.5 lb potatoes
- Add melted butter, salt and pepper and mash until well combined.¼ cup butter, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add cream cheese and sour cream and mix/mash until well mixed.½ cup cream cheese, ¾ cup sour cream
- Mix in ⅔ of the shredded cheese.1.5 cup shredded cheese
- Place potato mixture in an oven safe dish and top with the remaining cheese. Bake for 25-30 minutes at 400°F (200°C), until browned and crispy on top.1.5 cup shredded cheese
- Top with chopped chives before serving.2 tablespoon chopped chives
Equipment needed for this recipe
- Potato masher or fork
- Measuring cups (metric or US)*
- Oven safe dish Round: 8 inches (20 cm) across, rectangular: 10 x 7 inches (25 x 18 cm)
- Large mixing bowl
Video
Notes
Ingredient notes & substitutions
- Chives can be swapped for finely chopped * green onions / spring onions
- Butter can be salted or unsalted
- Boiled potatoes can be cold leftovers or newly boiled. You can also use leftover mashed potatoes!
- Salt & pepper: taste test and adjust the amount to your liking
- Shredded cheese: use a kind that melts well. I used a tex-mex cheese mix
- Bacon can be added. Either fry it crispy first and then mix in with the rest of the ingredients, or add raw and chopped * on top of the cheese before baking.
Tips & tricks
- Taste test before baking and adjust the amount of salt and pepper if needed
- Prep ahead up to 1 day in advance: Make the casserole but don't bake it. Store covered in the fridge, then bake 30-40 minutes until the top is crispy and browned.
- Store leftovers in the refrigerator in an air tight container for up to 4 days
- Reheat leftovers in the microwave in 30 second increments
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Thomas
This was so easy and delicious! I made it for my mom and she loved it!
Thomas