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Side Dishes

Make-Ahead Cheesy Potato Casserole

Refrigerated sour cream onion dip and dill Havarti transform humble mashed potatoes into a wow-worthy side.

Serving Size:


Active Time:

15 min.

Total Time:

50 min.


2½ cups milk

  • ¼ cup butter 
  • 2 cups instant mashed potatoes
  • ½ cup refrigerated prepared sour cream onion dip
  • 3 Tbs. chopped fresh chives
  • 3 Tbs. chopped fresh parsley
  • 4 oz. dill Havarti cheese, shredded (1 cup)


  1. Coat shallow 1½-qt. baking dish with cooking spray. In large pot, combine milk, ½ cup water and butter; bring to boil over medium-high heat. Remove from heat; stir in instant potatoes until blended. Stir in dip, 2 Tbs. chives and parsley. 
  2. If desired, transfer potato mixture to pastry bag fitted with large star tip; pipe or spoon into baking dish. At this point, the potatoes can be covered and refrigerated for up to 24 hrs.
  3. Heat oven to 350°F. If potatoes were refrigerated, let them come to room temperature; uncover. Bake 20 min. Sprinkle with cheese; bake until hot, 10–15 min. If desired, broil until golden, 1–2 min. Sprinkle with remaining chives.

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