Hey, friend! Let’s dive into a dish that’s pure Southern comfort: Creamy Palmetto Cheese Potato Casserole. This is a rich, cheesy, crowd-pleasing casserole packed with tender potatoes, zesty Palmetto Cheese (that iconic pimento cheese spread with a kick), and a creamy, dreamy sauce that ties it all together. It’s got that perfect balance of cozy, indulgent flavors with a hint of spice, making every bite feel like a warm hug. I love making this for family dinners, holiday gatherings, or potlucks when I want something that’ll have everyone asking for seconds. I first whipped this up when I had some Palmetto Cheese leftover from a charcuterie board, and it’s been a staple ever since. Whether you’re serving it with grilled chicken, a holiday ham, or just digging in on its own, this casserole is a guaranteed hit. Ready to make some comfort food magic? Let’s do it!
Why You’ll Love This Recipe
- Comfort food perfection: The combo of cheesy, creamy potatoes with a spicy pimento kick is next-level cozy.
- Crowd-pleaser: From kids to picky eaters, everyone loves this dish—it’s a potluck and holiday superstar.
- Easy to prep: Simple ingredients and straightforward steps mean you don’t need to be a pro to nail it.
- Make-ahead friendly: Assemble it ahead of time and pop it in the oven when you’re ready to eat.
- Customizable: Adjust the spice, swap cheeses, or add bacon for your own spin.
- Versatile: Perfect as a side for weeknight dinners, BBQs, or festive feasts.
- Leftovers rock: It reheats beautifully, so you can enjoy it all week (if it lasts that long!).
Ingredients You’ll Need
- Yukon Gold or Russet potatoes: These hold their shape well and get perfectly tender. Yukon Golds are my go-to for a buttery vibe.
- Palmetto Cheese (original or spicy): The star of the show—its creamy, cheesy, pimento-packed flavor adds a Southern twist.
- Cheddar cheese (shredded): For extra cheesy goodness and a melty top. Sharp cheddar brings a nice bite.
- Sour cream: Adds tang and creaminess to the sauce. Full-fat works best for richness.
- Butter: A little melted butter in the mix makes everything luscious.
- Milk or heavy cream: Thins the sauce just enough for that perfect creamy texture.
- Green onions or chives (optional): A sprinkle on top adds a fresh, colorful pop.
- Breadcrumbs or crushed crackers (optional): For a crunchy topping, Ritz crackers or panko work great.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Creamy Palmetto Cheese Potato Casserole (Step-by-Step Instructions)
Step 1: Prep the Potatoes
Peel (if you prefer) and dice 3 pounds of Yukon Gold or Russet potatoes into 1-inch chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 10–12 minutes until just fork-tender but not falling apart. Drain and set aside to cool slightly. Pro tip: Don’t overcook the potatoes—they’ll get mushy in the casserole. Check them early to keep that perfect texture.
Step 2: Preheat and Prep
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. While the potatoes cool, grab a large mixing bowl for the sauce. Note: Prepping your dish now saves time and makes cleanup easier later.
Step 3: Make the Creamy Sauce
In the mixing bowl, combine 1 ½ cups Palmetto Cheese (original or spicy, your call), 1 cup sour cream, ½ cup melted butter, and ¾ cup milk or heavy cream. Stir until smooth. Add 1 ½ cups shredded cheddar cheese, 1 teaspoon garlic powder, and salt and pepper to taste. Mix well to create a thick, cheesy sauce. Heads-up: If the sauce feels too thick, add a splash more milk, but keep it rich and creamy.
Step 4: Combine Potatoes and Sauce
Gently fold the cooked potatoes into the cheesy sauce, making sure every piece is coated. Be careful not to mash the potatoes—you want them to hold their shape. If you’re adding extras like ¼ cup chopped green onions or ½ cup cooked bacon bits, fold them in now. Tip: Taste the mixture and adjust seasoning if needed, but go easy on the salt since Palmetto Cheese is already flavorful.
Step 5: Assemble the Casserole
Spread the potato mixture evenly into the greased baking dish. Sprinkle an extra ½ cup shredded cheddar cheese on top for a melty, golden finish. If you’re using a crunchy topping, scatter ½ cup breadcrumbs or crushed Ritz crackers over the cheese. Pro tip: For extra crunch, mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
Step 6: Bake to Perfection
Bake uncovered for 25–30 minutes, until the casserole is bubbly and the top is golden brown. If the top isn’t browning, pop it under the broiler for 1–2 minutes (watch closely!). Let it rest for 5–10 minutes before serving to let the sauce set. Note: Resting makes it easier to scoop neat portions, so don’t skip this step.
Step 7: Garnish and Serve
Sprinkle with chopped green onions or chives for a fresh, colorful touch. Serve warm as a side or a main with a simple salad. Tip: A dollop of extra Palmetto Cheese on the side for dipping takes it over the top!
Helpful Tips
- Meal prep it: Assemble the casserole up to a day ahead, cover tightly with foil, and refrigerate. Bake as directed, adding 5–10 minutes if it’s cold from the fridge. Perfect for stress-free holiday hosting!
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F oven for 10–15 minutes, covered with foil to prevent drying out. For single servings, microwave with a damp paper towel over the dish, but the oven keeps the texture best.
- Perfect pairings: Serve with grilled meats, roasted veggies, or a holiday roast. It’s also great with a crisp green salad or coleslaw to balance the richness. Pair with iced tea or a light white wine for a complete meal.
- Creative twists:
- Add a layer of cooked, crumbled bacon or sausage for a heartier dish.
- Swap Palmetto Cheese for another pimento cheese brand, or mix in some pepper jack for extra spice.
- Stir in diced jalapeños or a dash of hot sauce for a fiery kick.
- Top with fried onions instead of breadcrumbs for a fun, crunchy twist.
- Make it lighter: Use low-fat sour cream, reduce the cheese slightly, or swap half the potatoes for cauliflower for a lower-carb option.
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
You bet! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake when ready, adding a few extra minutes to heat through. It’s a lifesaver for busy days.
Can I freeze this casserole?
Yes! Bake it first, let it cool, then wrap tightly in plastic wrap and foil or use a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
What if I can’t find Palmetto Cheese?
No Palmetto Cheese? Use any pimento cheese spread, or make a quick homemade version with cream cheese, shredded cheddar, diced pimentos, mayo, and a pinch of cayenne. It’ll still be delicious!
Is this recipe good for meal prep?
Absolutely! It’s great for prepping ahead for dinners or potlucks. Portion leftovers into containers for easy lunches or dinners throughout the week.
How do I make it vegetarian?
This recipe is naturally vegetarian! Just double-check that your Palmetto Cheese doesn’t include non-vegetarian ingredients (some brands use gelatin). For vegan, swap for plant-based cheese, sour cream, and milk, and use vegan butter.
I make this Creamy Palmetto Cheese Potato Casserole all the time—it’s my secret weapon for cozy dinners or when I need a dish that’ll wow a crowd without much fuss. I love serving it straight from the oven with a sprinkle of green onions and a big spoon for scooping. Give it a try for your next family meal or holiday spread, and let me know in the comments how it turns out—I’d love to hear if you added your own spin!
Creamy Palmetto Cheese Potato Casserole
Ingredients
- 3 cups cornflakes crushed
- 3 tablespoons butter melted
- 1 32-ounce bag frozen diced potatoes
- ½ cup sour cream
- 1 10.5-ounce can cream of chicken soup
- 1 cup Palmetto Cheese any variety
- 1 teaspoon garlic salt or regular salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Prepare the topping: In a small bowl, combine the crushed cornflakes with the melted butter. Stir until the cornflakes are evenly coated.
- Mix the casserole base: In a large bowl, stir together the frozen diced potatoes, sour cream, cream of chicken soup, Palmetto Cheese, garlic salt, and ground black pepper until well combined.
- Assemble the casserole: Transfer the potato mixture into the prepared casserole dish, spreading it evenly. Sprinkle the buttered cornflakes over the top.
- Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake uncovered: Remove the foil and continue baking for an additional 30 minutes, or until the topping is golden brown and the casserole is heated through.
- Serve: Allow the casserole to cool slightly before serving.
Notes
- For added flavor, consider mixing in chopped green onions or cooked bacon bits into the potato mixture.
- This casserole can be prepared ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
