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ByRosemary
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Mashed Potato Casserole is an easy and delicious way to use upleftover mashed potatoesfrom your holiday dinner. The leftover potatoes are layered in acasserole dishwith cheese, cookedham, and a crispy breadcrumb topping. It’s a great way to take thoseleftoversand turn them into a brand new dish.
Sometimes making the actual holiday dinner is the easy part. The hard part is knowing what to do with all theleftovers! Yes, you can just reheat them but turning them into something new is always better and this leftover mashed potato casserole is a great way to do it.
We always end up with lots of mashed potatoes for the holiday meal – everyone thinks they can eat twice what they really can! Sometimes our eyes are bigger than our stomachs, so this easypotato bake is the perfect wayto use them all up. Once you add a fewingredientsplus a crispy topping, thoseleftoversturn into a brand new meal.
What I love about this recipe is that you can easily adjust it based on what you have. So, you can swap the cookedhamfor leftoverThanksgivingturkeyor change the cheese to whatever you have in yourfridge. It’s a flexible and easyside dishor main dish which is just what we all need after a big holiday celebration.
Table of Contents
Ingredients
- Freshly grated parmesan cheese for the topping and filling
- Bread crumbs
- Plainleftover mashed potatoes
- All-purpose flour
- Salt and black pepper
- Large egg
- Cookedhamor speck cut into cubes – if you use prosciutto you may want to use a little less salt.
- Shredded Fontina or Gruyere cheese, be sure to shred your own cheese from a block, packaged shredded cheese always contains additives which can effect how the cheese melts and taste.
- Butter – melted and cooled, I use salted butter. If you use unsalted you should add another 1/4 teaspoon of salt.
Instructions
Mix Parmesan cheese and breadcrumbs in a smallbowland set it aside. In a largebowl, combine the mashed potatoes, flour, Parmesan, salt, pepper, and egg.
Spread half of the mashedpotato mixturein the preparedcasserole dish.Sprinklethe cubedhamover the top.
Followed by the shredded cheese. Drop spoonfuls of the remaining potatoes on top of the cheese.
Thensprinklethe breadcrumb mixture over the top. Drop dots ofbutteron top of the breadcrumbs.
Bakethe potato casserole for 35 to 45 minutes or until the top is golden brown. Let it sitat room temperature for five to ten minutes before serving.
Variations
Mashed Potatoes:We keep our potatoes pretty plain, but any kind of leftover mashed potatoes – like ones made withsour cream,butter, cream, and other add-ins like herbs and cheese – will work. If yours are very cheesy and rich, you might want to cut back on the added cheese for the casserole.
Meat:I love cookedhamin this dish, but leftover cubedturkeyor roastchickenis wonderful, too. Cooked and crumbledbaconor pancetta would be great, also.
Cheese:Instead of Gruyere or Fontina cheese, try shreddedsharp cheddar cheese, provolone, or Swiss cheese, or any other good melting cheese for a differentflavor.
Garnishes:Feel free to top the baked casserole with slicedgreen onions, scallions,chives, or fresh choppedparsleyfor garnish.
FAQs
How to store it
Store leftovers in a sealed container in the refrigerator for up to 4 days. Reheat covered in the oven until heated through or in the microwave.
How to freeze mashed potato casserole
Be sure to cool the casserole completely in the baking dish, then cover it with plastic wrap and again with foil. It will keep in the freezer for up to 1 month. Thaw overnight in the refrigerator. Bake in a low oven until warmed through.
Can it be made ahead?
Yes it can be made ahead, be sure to cover the unbaked casserole and refrigerate, it will keep for up to 24 hours in the fridge.
What are the best potatoes for mashing?
The most common potato used are Russets, however Yukon Gold and red potatoes can also be used.
You might want to double the number of potatoes youmashthis year just so you have enough to make thisleftover mashed potato recipethe next day! It’s a cozy and satisfying dish – Enjoy!
More Recipes You Might Like
- Italian Green Bean Casserole
- MashedPotato Croquettes
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Leftover Mashed Potato Casserole
Rosemary Molloy
Mashed Potato Casserole is an easy way to use upleftover mashed potatoes. They are layered in acasserole dishwith cheese, ham, and a crispy topping.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Dish, Side Dish
Cuisine Italian
Servings 4 servings
Calories 460 kcal
Print Recipe Pin Recipe
Ingredients
- 1-2 tablespoons freshly grated parmesan cheese
- 1-2 tablespoons bread crumbs
- 3 cups mashed potatoes*
- ⅓ cup all purpose flour
- ⅓ cup freshly grated parmesan cheese
- ½ teaspoon salt
- 2 dashes black pepper
- 1 large egg
- ¾ cup cubed cooked ham or speck (100 – 150 grams)
- 1 cup shredded Fontina/Gruyere
- 1-2 tablespoons butter
*It's best to use mashed potatoes that haven't been dressed but those would work also.
Instructions
Pre-heat oven to 350F (180C). Lightly grease and flour a medium 8 ½ x 4½ inch (21 x 11 cm) baking dish.
In a small bowl mix together the parmesan cheese and bread crumbs. Set aside.
In a large bowl add the mashed potatoes, flour, parmesan cheese, salt, pepper and egg. Mix to combine.
Transfer ⅔ of the mixture to the prepared baking dish, and spread it evenly on the bottom and up half the sides of the pan.
Sprinkle the cubed ham or speck on top, top with the shredded cheese, top with small spoonfuls of the remaining mashed potato mixture on top. Sprinkle the bread crumb mixture on top and dot with butter. Bake in the pre-heated oven for 35-45 minutes or until browned on top. Let sit 5-10 minutes before serving. Enjoy!
Notes
If needed to brown the top, broil for 2-3 minutes.
Leftovers should be stored covered or in an airtight container in the fridge. They will keep for up to 4 days in the fridge. Reheat covered in a low oven until heated through or in the microwave.
The casserole can be frozen, be sure to cool it completely in the baking dish, then cover it with plastic wrap and again with foil. It will keep in the freezer for up to 1 month. Thaw overnight in the refrigerator. Bake in a low oven until warmed through.
The casserole can be made ahead, be sure to cover the unbaked casserole and refrigerate, it will keep for up to 24 hours in the fridge.
Nutrition
Calories: 460kcal | Carbohydrates: 47g | Protein: 24g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 901mg | Potassium: 633mg | Fiber: 3g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 41mg | Calcium: 470mg | Iron: 2mg
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