Grandma’s Potato Casserole

Meeghan Aimone
by Meeghan Aimone
6-8 Servings
50 min

How-Tos

My grandma’s potato casserole is served on the farm every Easter with honey-baked ham. It’s a family tradition. She always said that her potato casserole was perfect for Easter ham because it didn’t need gravy. She’s always right!

The serving of this delicious side dish should not be limited to only ham though. Potato casserole is also delicious with grilled steak, chicken, shrimp, and pot roast. Wait until you see how easy it is to make. You’re not going to believe it!

Find the full recipe at the end of this post.


Family Tradition


My grandma, Ethel, is my mother’s mother. She had seven children, my mom being the oldest. As you can imagine, cooking and feeding seven kids, not only took a lot of time (and patience), but it was also expensive. Therefore, my grandma had a wonderful gift for making delicious food on a budget.

Mama loves to cook and she was so good about collecting my grandma’s recipes while she was still alive. Thankfully, she was also very generous about passing those recipes down to me. (Don’t you worry, I plan to pass them down to our daughter too!) Italian-Style Pot Roast is another fan-favorite recipe of my grandma Ethel’s that I’ve shared here. It was my big brother, Jeff’s, birthday dinner request for years when we both lived at home.

Today it is my honor to share another one of my grandma’s recipes.


Ingredients in Grandma’s Potato Casserole
  • 1 box of instant potatoes (prepare 8 servings)
  • Sour cream
  • Cottage cheese
  • Onion
  • Butter
  • Paprika (optional)
  • Fresh parsley or chives (optional)


How to Make Grandma’s Potato Casserole


In a large pot on the stove, make the instant potatoes according to the box (using 1/2 cup less water than the directions state).

Once the potatoes are finished, add in the sour cream, cottage cheese, and chopped onion. Stir them in thoroughly.

Pour the potatoes into a buttered casserole dish and cover with a lid. Bake in the oven.

Once the potatoes are out of the oven, dot the top with pats of butter. Then sprinkle the top with paprika and garnish with fresh chopped parsley or chives before serving.

I hope you enjoy this recipe as much as we do here on the farm. If you are looking for more farmhouse inspiration, home decor ideas, recipes, easy DIYs, and more, I hope you will join me on Pinterest and Instagram too.

Grandma’s Potato Casserole
Recipe details
  • 6-8  Servings
  • Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min
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Ingredients

  • 1 box instant potatoes
  • 3/4 cup sour cream
  • 1 cup cottage cheese
  • 1 small yellow onion, chopped
  • 3 tablespoons butter, divided
  • Paprika (optional)
  • Fresh parsley or chives, chopped (optional garnish)
Instructions

In a large pot on the stove, make the instant potatoes according to the box (using 1/2 cup less water than the directions state).
Once the potatoes are finished, add in the sour cream, cottage cheese, and chopped onion. Stir them in thoroughly.
Pour the potatoes into a buttered casserole dish and cover with a lid. Bake in the oven.
Once the potatoes are out of the oven, dot the top with pats of butter. Then, sprinkle the top with paprika and garnish with fresh chopped parsley or chives.
Allow the casserole to sit for about 10-15 minutes before serving. Serve warm.
Tips
  • My grandma prepared this every Easter with ham because she said, "It didn't need gravy." She's a smart woman!
Meeghan Aimone
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Comments
  • Deb Deb on Apr 12, 2022

    I love instant potatoes ! I might replace the cottage cheese with ricotta . Will definitely try !

    • Meeghan Aimone Meeghan Aimone on Apr 12, 2022

      I'm so happy you love them too, Deb! I love the idea of replacing the cottage cheese with ricotta. I'm sure my grandma would also approve. Enjoy!

  • Pdc31442514 Pdc31442514 on Apr 12, 2022

    What oven temp & how long?

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