Recipe Background
This Ritz® Potato Casserole is perfect for celebratory gatherings with its easy prep and comforting, nostalgic crunch.
I remember the day my nephew graduated from elementary school as if it were yesterday. It was one of those perfect afternoons, filled with laughter and tears as we celebrated his big step into middle school. I decided to make something special for the family dinner—a dish that was hearty enough to feed a crowd but easy enough to prepare without missing any of the festivities. The warmth of Yukon Gold potatoes called to me from the pantry, and before long, I found myself peeling and quartering them, ready to transform them into a casserole masterpiece.
As the butter melted, mingling with sharp cheddar cheese, I mixed in a generous dollop of Greek yogurt, whispering a creamy secret into the mashed potatoes. Tossing in some dried thyme and a dash of cayenne added the right amount of intrigue, giving the dish a bold twist. My nephew loves when I use Ritz crackers for the crunchy topping; they remind him of the lunchbox swaps we used to have. I learned that a sprinkle of fresh parsley right before serving adds a refreshing pop of color, harmonizing with the rustic, golden crust.
A couple of chef's tips I’ve picked up on the way: letting the potatoes cool for just a bit before mashing prevents a gummy texture and covering the casserole with foil keeps it beautifully moist. As we clinked our glasses that evening, the potato casserole was more than just a dish; it was a celebration of milestones, a testament to family ties, and a delicious embrace of the joyful chaos of life.
Ingredients
For the potatoes:
- 3 pounds Yukon Gold potatoes peeled and quartered
- 6 tablespoons salted butter room temperature
- 4 cups sharp cheddar cheese shredded, divided
- 1 cup Greek yogurt
- 1/2 cup whole milk or heavy cream
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- kosher salt to taste
- black pepper to taste
For the cracker topping:
- 1 1/2 cups Ritz crackers roughly crushed
- 1 clove garlic grated
- 2 teaspoons Worcestershire sauce
- 4 tablespoons salted butter room temperature
- fresh parsley to taste, roughly torn, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot of cold, salted water, add the potatoes and bring them to a boil. Cook until they are fork-tender, about 20-30 minutes. Drain the water.
- Return the cooked potatoes to the same pot over low heat and mash them.
- Add 6 tablespoons of the butter, 3 cups of the cheddar cheese, the Greek yogurt, the milk, the thyme, the garlic powder, the onion powder, the paprika, and the cayenne to the mashed potatoes and stir until it is thoroughly combined.
- Season the potato mixture with the salt and the black pepper and stir to combine.
- Evenly spread the potato mixture into the prepared baking dish and sprinkle with the remaining cheddar cheese.
- In a medium bowl, add the cracker crumbs, the grated garlic, the Worcestershire sauce, and the remaining butter and mix to combine.
- Evenly sprinkle the cracker topping over the potato mixture.
- Cover the baking dish with foil and bake the potato casserole, about 30-35 minutes.
- Discard the foil and bake the potato casserole until the cracker topping is golden, about 15 minutes.
- Serve the potato casserole garnished with the parsley.
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