This Savory Red Potato Casserole is packed with Artichokes and Sun-Dried Tomatoes and cheese then baked. It’s easy and versatile to prepare this meal for your family or freeze for later. It’s also the perfect casserole to serve as a main or side dish.
Original recipe posted: April 2014 | Recipe updated: March 2020
One of the things I did not expect to need to know when I began this blog was html code. After spending hours yesterday navigating my way through code in order to get my recipes to appear just how I want them at the end of each post, I basically dreamed in html all night. I woke up feeling tired and stressed! I think I’ll gaze at pretty pictures on Pinterest to keep giant blocks of text from chasing me in my sleep.
Did you all have a nice weekend? Ours was good! We packed in some fun things, despite the chilly weather. Yesterday we all took a huge family nap, which was delicious. Not as delicious as these potatoes, though. We made these a few weeks ago (yep, I’m behind) when my stepmom was in town. They were a hit and can be super versatile. Replace the tomatoes and artichokes with literally just about anything. Bacon and leeks? Mushrooms and kale? Ham and olives? Cilantro and tomatoes? Mmmm.
HOW TO PREPARE RED POTATO CASSEROLE
Fill your casserole dish with a cheesy potato casserole for the perfect comfort food meal!
STEP 1
Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
Bring to a boil the water in a large pot. Boil potatoes in a large saucepan for 20 minutes, or until the potatoes are fork tender. Remove from pan and chop into cubes.
STEP 2
Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion, salt and pepper, and cook for 3 minutes, or until the onion is soft and fragrant.
STEP 3
Add the milk and sour cream to the skillet. Stir until heated through, about 3 minutes.
Add the cheddar cheese and stir until melted.
Remove skillet from heat and stir in the artichokes and tomatoes.
STEP 4
Top with the cheese mixture. Spread evenly. Bake in the preheated oven for 25-30 minutes and the cheese is melted.
RECIPE NOTES
- Top your casserole with chopped green onions.
- If you prefer to mash potatoes for this dish, please use a kitchen mixer to mix them in step 1.
- I’m thinking green olives and chunks of ham will be next on my list.
WHAT TO SERVE WITH THE CASSEROLE
- A simple Crunchy Bok Choy Salad is a healthy way to round out your meal.
- Prepare a ham in the Instant Pot to serve alongside this delicious casserole.
- A savory turkey breast is a perfect compliment to a baked potato with veggies inside.
WHAT IS THE BEST WAY TO FREEZE CASSEROLES
If you want to freeze a casserole for later use, you have a couple options:
- Freeze unbaked – Assemble the layers as directed in an aluminum baking pan and wrap tightly in foil. Place into resealable freezer bags and freeze for 3-4 months. When you are ready to enjoy the casserole, let it thaw completely (preferably in the fridge overnight) and bake as directed on the recipe.
- Freeze baked – Assemble the layers and bake as directed in an aluminum baking pan. Let the casserole cool completely and wrap tightly in foil. Place into resealable freezer bags and freeze for 3-4 months. When you are ready to enjoy the casserole, let it thaw completely (preferably in the fridge overnight). Reheat in a 250 degree F oven uncovered for 10-15 minutes or until heated through.
DO I NEED TO COVER A CASSEROLE IN THE OVEN?
There is no hard and fast rule for whether or not a casserole should be covered with foil during baking. All recipes differ, but here are some things to consider when deciding whether or not to cover your baking dish.
- Covering a dish during the baking process traps in moisture and keeps ingredients from getting crispy or burnt. If the dish contains exposed noodles or bread or something that may burn or dry out easily, then it should be covered for a majority of the cook time. Also, if the recipe contains uncooked rice, pasta or grains, it is important to cover the pan in order to trap steam inside which help it to cook more quickly and evenly.
- Leaving a dish uncovered during baking will ensure that the top layer gets browned and it also aids in reducing liquids inside the dish. If all of the ingredients in the dish are pre-cooked, baking uncovered is recommended.
Red Potato Casserole with Artichokes and Sun-Dried Tomatoes
Ingredients
- 10-12 baby red potatoes
- 3 tbsp olive oil
- 1/2 onion chopped
- Sprinkling of salt and pepper
- 1 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese shredded
- 14 oz. artichoke hearts drained and chopped
- 7 oz. sun-dried tomatoes drained and chopped
Instructions
- Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
- Boil potatoes in a large saucepan for 20 minutes, or until a fork can be easily inserted into the centers. Remove from pan and chop into cubes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add onion, salt and pepper, and cook for 3 minutes, or until the onion is soft and fragrant.
- Add the milk and sour cream to the skillet. Stir until heated through, about 3 minutes. Add the cheese and stir until melted. Remove skillet from heat and stir in the artichokes and tomatoes.
- Place the cubed potatoes on the bottom of the prepared baking dish and top with the cheese mixture. Spread evenly. Bake in the preheated oven for 25-30 minutes.
Yummo!! This looks amazing and I can't wait to try it!!! Artichokes, cheese … OMG!!
This bake looks so stinking good. Love!
Thanks for noticing the discrepancy, PK! It is supposed to be 1/2 c. sour cream. Photo is fixed. Enjoy!
Megan
I was just looking for a potato dish to serve on Easter – perfecto! I found it!
Is it 1cup sour cream as in thr picture or 1/2 cup as in the recipe. It looks delicious . Will definitely try.