Cheesy Vegetarian Potato Casserole Recipe for Easy Meals

If you’re looking for a comforting and hearty vegetarian dish that combines creamy, cheesy goodness with tender potatoes, this Cheesy Vegetarian Potato Casserole is exactly what you need. Perfect for cozy family dinners, potlucks, or even meal prepping, this casserole is a crowd-pleaser that satisfies both vegetarians and cheese lovers alike.

Loaded with layers of tender potatoes, a rich cheese sauce, and a hint of herbs, every bite offers a luscious texture and a burst of flavor.

This recipe is not only delicious but also incredibly easy to prepare. Whether you’re a seasoned cook or a kitchen newbie, you’ll find this casserole straightforward and rewarding.

Plus, it’s versatile enough to be customized with your favorite vegetables or cheese varieties. So, let’s dive into this cheesy, veggie-packed comfort food that’s sure to become a staple in your recipe collection!

Why You’ll Love This Recipe

This Cheesy Vegetarian Potato Casserole is a perfect blend of simplicity and flavor. Here’s why it’s a must-try:

• Rich and creamy: The cheese sauce melts beautifully into the potatoes, creating a luscious texture.
• Vegetarian-friendly: No meat required—just wholesome vegetables and cheese.
• Easy to customize: Add your favorite veggies like spinach, mushrooms, or bell peppers.
• Comfort food classic: Perfect for chilly evenings or holiday gatherings.
• Make ahead and reheat: Great for meal prep or busy weeknights.

Ingredients

• 4 cups peeled and thinly sliced Yukon Gold potatoes
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh spinach (optional)
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Equipment

• 9×13 inch casserole dish
• Large mixing bowl
• Medium saucepan
• Whisk
• Knife and cutting board
• Measuring cups and spoons
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with butter or non-stick spray.
2. Prepare the potatoes: Peel and thinly slice the Yukon Gold potatoes. Set aside in a bowl of cold water to prevent browning.
3. Sauté the aromatics: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the cheese sauce: Sprinkle the flour over the butter, onion, and garlic mixture. Whisk continuously for 1-2 minutes to form a roux. Gradually add the milk while whisking to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
5. Add the cheeses and seasoning: Remove the saucepan from heat. Stir in the shredded cheddar and mozzarella cheese until melted and smooth. Season with salt, black pepper, dried thyme, and paprika. If you like, fold in the chopped spinach for an extra veggie boost.
6. Assemble the casserole: Drain the potatoes and pat dry. Layer half of the sliced potatoes evenly in the bottom of the casserole dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce to create two layers.
7. Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top for a golden, crispy crust.
8. Bake: Cover the casserole with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbly and golden brown.
9. Rest and garnish: Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley to add a pop of color and freshness.

Tips & Variations

Tip: For extra flavor, try mixing in sautéed mushrooms, roasted red peppers, or caramelized onions in between the potato layers.

Variation: Swap out the cheddar and mozzarella for Gruyère or fontina cheese for a different cheesy profile.

Make it vegan: Use plant-based milk and vegan cheese substitutes, and replace butter with olive oil or vegan margarine.

Quick shortcut: Use pre-sliced frozen potatoes or hash browns to save prep time.

Nutrition Facts

Serving Suggestions

This cheesy potato casserole pairs wonderfully with fresh green salads or steamed vegetables for a balanced meal. For a festive occasion, serve alongside roasted Brussels sprouts or a tangy coleslaw to cut through the richness.

If you want to explore more delicious recipes, be sure to check out our Thelma Sanders Squash Recipe for a fresh veggie side, or try the comforting Bariatric Meatloaf Recipe for a hearty protein option.

For a flavorful condiment, our Pickled Cherry Pepper Recipe adds a spicy kick to any meal.

Conclusion

This Cheesy Vegetarian Potato Casserole is more than just a side dish—it’s an indulgent, wholesome meal that brings comfort and joy to your table. The creamy cheese sauce perfectly coats tender potatoes, making every bite rich and flavorful without the need for meat.

It’s ideal for family dinners, potlucks, or even meal prep since it reheats beautifully.

With its simple ingredients and easy preparation, this casserole is a fantastic addition to any recipe collection. Whether you stick to the classic version or customize it with your favorite vegetables and cheeses, you’re guaranteed a delicious outcome that everyone will love.

So, gather your ingredients and get ready to enjoy a warm, cheesy delight that embodies comfort food at its best!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheesy Vegetarian Potato Casserole”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting and creamy potato casserole loaded with cheese and vegetables. Perfect as a hearty side or a main vegetarian dish.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“4 large potatoes, peeled and thinly sliced”, “1 cup shredded cheddar cheese”, “1 cup shredded mozzarella cheese”, “1 cup diced bell peppers”, “1 cup chopped broccoli florets”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1 cup milk”, “2 tablespoons butter”, “2 tablespoons all-purpose flour”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a saucepan, melt butter over medium heat and saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in flour and cook for 1 minute, then slowly whisk in milk to make a sauce.”}, {“@type”: “HowToStep”, “text”: “Add salt, pepper, and half of the cheddar and mozzarella cheese to the sauce; stir until melted.”}, {“@type”: “HowToStep”, “text”: “In a greased casserole dish, layer half the potatoes, then half the vegetables, and pour half the cheese sauce over.”}, {“@type”: “HowToStep”, “text”: “Repeat layers with remaining potatoes, vegetables, and cheese sauce.”}, {“@type”: “HowToStep”, “text”: “Top with remaining cheddar and mozzarella cheese.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 30 minutes, then remove foil and bake 15 minutes more until golden and bubbly.”}, {“@type”: “HowToStep”, “text”: “Let stand for 5 minutes before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “18 g”, “carbohydrateContent”: “28 g”}}