This baked twice potato casserole is the kind of side dish everyone hopes ends up on the table. It is rich, comforting, and loaded with flavor. Best of all, it feeds a crowd without any last minute stress. You get all the goodness of baked potatoes without stuffing individual skins. That alone makes it a win.
First, the potatoes are baked until perfectly tender. This step builds flavor right from the start. Baking instead of boiling keeps them fluffy and prevents any wateriness. Once peeled and chopped, they become the base for something truly indulgent. At this stage, everything comes together quickly and easily.
Next comes the creamy layer that makes this casserole so irresistible. Cream cheese brings a slight tang and smooth texture. Butter adds richness and depth. Heavy cream loosens everything just enough, making the potatoes silky instead of dense. Sharp cheddar melts throughout, adding that familiar cheesy comfort everyone loves. Each spoonful feels generous and satisfying.
Then comes the bake that pulls it all together. As the casserole heats, the cheese melts and the potatoes become soft and cohesive. The top stays creamy while the edges warm and settle into the dish. It already smells incredible at this point. However, the final touch is what truly finishes it.
Crispy fried onions are sprinkled over the top for the last few minutes in the oven. They add crunch, salt, and contrast to the creamy potatoes underneath. That mix of textures makes every bite interesting. It also gives the casserole a classic, comforting feel that works for any occasion.
This dish fits just about anywhere. Serve it alongside roast chicken, steak, or a holiday ham. It also works beautifully for potlucks or family dinners. You can assemble it ahead, refrigerate it, and bake when needed. That makes hosting much easier.
If you are looking for a reliable, crowd pleasing side dish, this one delivers every time. Creamy, cheesy, and topped with crunch, it is comfort food at its best. Save it, share it, and make it part of your regular rotation.
Baked Twice Potato Casserole
Equipment
- Sharp knife
- Serving Platter
- Baking Dish
Ingredients
- 4 large potatoes washed and pricked with a fork all over
- 1 cup shredded sharp cheddar cheese 113g
- 3/4 cup unsalted butter 170g
- 8 oz cream cheese at room temperature (225g)
- 1 cup heavy whipping cream at room temperature (240ml)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2.8 oz packet crispy fried onions 80g
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and line a baking sheet with parchment paper.
- Rub the potatoes with the oil and lay on the baking sheet.
- Bake for one hour until tender.
- Remove from the oven and turn the temperature down to 350ºF / 180ºC degrees.
- Peel the skins from the potatoes and chop into chunks. Place into a large mixing bowl then add in the cream cheese, shredded cheddar, heavy whipping cream, butter and salt.
- Transfer to a baking dish and bake in the oven for 20 to 25 minutes until hot and the cheese is melted.
- Add the crispy onions and bake for a final five minutes then serve.
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