This easy cheesy German Potato Casserole makes a delicious, cozy main dish for your family. Made of tender baby potatoes and smoked meat smothered in a creamy and cheesy sauce, it's perfectly seasoned and baked to golden perfection.
Make this ahead of time for an easy comforting dish everyone will love!
Do not expect any leftovers, for this dish will be gone in a blink of an eye!
There’s no denying the fact that Germans have a long-standing love affair with potatoes.
Legend has it that when it was introduced to the Germans back in the 1600s, the growth and harvesting of these were under the King's protection due to nutritious and possible financial benefits.
That in itself should give us a clue as to how much these starchy crops are valued even back then.
So it’s inevitable that the Germans took their beloved meal staple with them when they migrated to other counties.
๐ Why it Works
- It is a complete all-in-one meal! You have the protein, the starch, veggies, sauce, and cheese in one dish!
- This easy potato casserole is the best recipe for cheesy potatoes you'll ever need!
- It's the perfect dish to use up leftover Thanksgiving smoked turkey or ham.
- It is great year-round: it will be your new go-to potluck and picnic recipe!
- It’s make-ahead and freezer friendly!
Can’t get better than that! Oh, wait - it can! This utterly filling dish is paired best with- you know it! - German Beer!
๐ Ingredients and Notes
- Potatoes - I am using baby red potatoes in this recipe because of two things. First, they are firm and waxy. These types are best for dishes that are boiled, roasted, or baked. Second, I find using baby potatoes so much easier and more convenient versus using bigger ones like russet, where you have to peel and cut them into scallops.
- Smoked Meat - I usually use smoked pork chops (Kessler in German) with this recipe! However, I used leftover smoked turkey in these photos. You can also use other meats like smoked salmon, smoked sausage (like Kielbasa), or ham.
- Cheese - If mozzarella does not work for you, try other cheese varieties like Emmentaler, white cheddar, or Swiss cheese.
๐ช Instructions
- Wash potatoes and place in a large pot. Cover with water and bring to a boil. Lower the heat and simmer for about 15 minutes. Drain and rinse with cold water to cool enough to handle. Cut larger potatoes in half, if necessary.
- Add butter, minced garlic, and flour to a large saucepan.
- Sauté over medium heat until the mixture turns a light, golden color, about 6 to 7 minutes.
- Add the milk and cream to the butter mixture, 1 cup at a time, whisking continuously until very smooth. Add onions, cheese, and meat. Season with ground white pepper and salt to taste.
- Place potatoes in a casserole dish and top with sauce. Bake in a preheated oven at 375 degrees Fahrenheit for 30 minutes or until golden brown in color.
- Make sure to select your potatoes properly, avoid those with a greenish tinge as they may have been exposed to too much light and produced ‘solanine,’ a toxin that can cause headaches and stomach cramps.
- Keep your potatoes uniform in size. Cut the bigger pieces into halves, so they cook evenly.
- Keep from over-cooking your potatoes by checking for doneness near the end of the cooking time suggestion. Use a paring knife or fork and poke it. If it goes through smoothly, then your potatoes are ready!
- Make sure to use a large enough casserole dish (best to fill it a third of the way). Filling it all the way to the top will cause the sauce to overflow, while filling it too low can cause over-cooking.
- Make sure that you taste test your smoked meat before seasoning the sauce with salt. Smoked meats are generally salty, so adding too much salt on top of this will ruin the balance of flavors.
- You can replace the green onions with leek. Use all the white parts and tender green parts.
โ Frequently Asked Questions
This easy potato casserole can be prepared up to two days ahead of time:
Assemble the casserole as noted in the recipe but hold off on baking and refrigerate until ready to serve.
Store leftover potato casserole in the refrigerator for up to three days.
Yes. Frozen casseroles can stay in the freezer for up to three months! If you are reheating your frozen casserole, make sure to let it sit at room temperature for 30 minutes before popping it inside the oven.
Absolutely! Use GF flour or cornstarch (potato starch) instead of flour.
- Cheesy Leftover Turkey Casserole
- Swedish Cabbage Casserole
- Greek Pasta Casserole
- African Bobotie Casserole
- Slavonian Beef Polenta Casserole
Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
German Easy Potato Casserole
EQUIPMENT
- Large saucepan
- casserole dish
Ingredients
- 2 lbs baby red potatoes
- 1 lbs smoked turkey (or other smoked meat of choice), chopped or sliced into bite-size.
- 1 clove garlic, minced
- ยฝ cup heavy cream
- 2 cups milk
- 1 small bunch green onions, sliced
- 4 tablespoons shredded mozzarella
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- salt and white pepper to taste
- ยฝ cup chopped fresh parsley, optional
Instructions
- Wash potatoes and place in a large pot. Cover with water and bring to a boil. Lower the heat and simmer for about 15 minutes. Drain and rinse with cold water to cool enough to handle. Cut larger potatoes in half, if necessary.
- Preheat oven to 375 degrees Fahrenheit.
- Add butter, minced garlic, and flour to a large saucepan. Sauté over medium heat until the mixture turns a light, golden color, about 6 to 7 minutes.
- Add the milk and cream to the butter mixture, 1 cup at a time, whisking continuously until very smooth. Add onions, cheese, and meat. Season with white pepper and salt to taste.
- Place potatoes in a casserole dish and top with sauce. Bake for 30 minutes or until golden brown in color.
Notes
- Make sure to select your potatoes properly, avoid those with a greenish tinge as they may have been exposed to too much light and produced ‘solanine,’ a toxin that can cause headaches and stomach cramps.
- Keep your potatoes uniform in size. Cut the bigger pieces into halves, so they cook evenly.
- Keep from over-cooking your potatoes by checking for doneness near the end of the cooking time suggestion. Use a paring knife or fork and poke it. If it goes through smoothly, then your potatoes are ready!
- Make sure to use a large enough casserole dish (best to fill it a third of the way). Filling it all the way to the top will cause the sauce to overflow, while filling it too low can cause over-cooking.
- Make sure that you taste test your smoked meat before seasoning the sauce with salt. Smoked meats are generally salty, so adding too much salt on top of this will ruin the balance of flavors. You can rinse it with warm water if too salty before adding it to the sauce.
- You can replace the green onions with leek. Use all the white parts and tender green parts.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
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