Classic Potato Casserole

United States Potato Board
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 20 mins


1 1/4pounds Yukon Gold potatoes, very thinly sliced
1cup quartered and thinly sliced onion
1cup shredded reduced-fat sharp Cheddar cheese
1/2teaspoon Italian herb seasoning
1/2cup stock or reduced-sodium broth
1 1/2teaspoons Dijon mustard
1/2teaspoon garlic salt


  1. Spray an 8-inch microwave-safe baking dish with nonstick cooking spray.
  2. Place 1/3 of the potatoes and 1/2 of the onions on the bottom of the dish and sprinkle with 1/3 the cheese and 1/2 the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese.
  3. Stir together stock, Dijon and garlic salt and pour over the potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and serve.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 150
  • Fat 4.5g
  • Saturated Fat 2.5g
  • Cholesterol 15mg
  • Sodium 280mg
  • Potassium 63mg
  • Carbohydrate 21g
  • Fiber 1g
  • Sugars 1g
  • Protein 8g