Baked Crispy Buttered Potato Casserole to go with your Easter ham!

This is the easiest potato casserole you can ever make I have never had anyone not like it in fact when I make them I have to add an extra half a potato per person because they are so good people eat more than they would normally. This is the amount I would make to serve 6 people and if I am lucky I will get leftovers to reheat for breakfast the next day, but that rarely happens.


8-9 medium size russet potatoes, they bake with the best texture because of their starch content but feel free to use another kind of potato if you feel strongly about it.

1/2 cup melted butter

1/2 cup grated Parmeson or Romano cheese

Salt and fresh ground pepper

1/2 cup chopped green onions or parsley


Thinly slice the potatoes, peel them first if you don’t like them unpeeled as they will turn out equally delicious peeled or unpeeled. Take a casserole dish, one that will hold all of the potatoes with there being three to four layers of sliced potatoes in it, and lightly butter the bottom and then start layering the potato slices on the bottom of it. Slightly overlap the potato slices to form one layer and lightly drizzle 1/4 to 1/3 of the melted butter on the first layer (the size of the pan will dictate whether you will have 3 or 4 layers) and sprinkle them lightly with salt and freshly ground pepper. Repeat with another layer of potato slices, butter, salt and pepper. When you get to the last layer, which can be the third or fourth layer, I like it better when the baking dish is big enough to have three layers using the 8 or 9 potatoes as the finished product as you will have the maximum amount of the potatoes exposed to heat on the top and bottom of the casserole to make this dish have a crispy top third, a soft baked middle third and a crispy bottom third. No matter whether you have 3 or 4 layers when you get to the top layer put the remaining butter on it and sprinkle with salt and fresh ground pepper again but on the top and final layer sprinkle the finely grated Parmeson or Romano cheese on it. Place the casserole dish in a 425 degree oven and place aluminum foil wrapped tightly on top of the dish, or if it is a glass casserole dish with a top then place the top on it and place it on the bottom rack of the oven. Bake it until the bottom layer starts browning nice and evenly and the potatoes are done when you stab them with a fork, which should be about 30 to 40 minutes. Check the dish about 30 minutes into the baking of it. If the bottom is getting too brown then move the casserole up to the next rack. Ideally the top and bottom third of the potatoes should be browning evenly but if the top is a little less browned at the end that is fine as when the potatoes on done and the bottom layer is crispy then you can finish the dish by taking the foil or top off and turn the oven on broil for the last 5 to 10 minutes to evenly crisp the top layer of potatoes. When the dish is perfectly done and browned on the top and the bottom take it out of the oven and garnish with chopped green onions or parsley if you like them, if not you can also sprinkle some bacon bits on them as well or instead of. This potato casserole goes especially well with baked bone in ham that you can do in the oven at the same time. I guarantee you will have no leftover potatoes! Add some fresh sauteed asparagus and you have Easter Dinner!


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