Leftover Mashed Potato Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
460 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Leftover Mashed Potato Casserole
Description
The Leftover Mashed Potato Casserole blends mashed potatoes with flour, egg, Parmesan, and seasonings to create a thick batter that firms up when baked. A layer of cubed ham or speck adds savory meatiness, and shredded fontina or Gruyère melts over the top for creaminess. A topping of Parmesan cheese mixed with breadcrumbs and dotted with butter becomes golden brown and crisp during the bake.
With a baking time of 35 to 45 minutes, the sides of the casserole cook to a firm texture while the interior remains moist and tender. The crust provides texture contrast, rounding out a hearty dish that’s great for using up leftovers.
This casserole works well as a main with a salad or steamed vegetables or as a side dish alongside meat or poultry. The ingredients allow for some flexibility in the choice of cheese and ham varieties to suit different tastes.
The recipe notes highlight that Russets are the most common potato choice but Yukon Gold or red potatoes can also be used. It can be made ahead and refrigerated for up to 24 hours before baking. The baked casserole stores well refrigerated for four days and can be frozen for up to one month if cooled and wrapped properly.
Ingredients
- 1-2 tablespoons Parmesan Cheese freshly grated
- 1-2 tablespoons bread crumbs
- 3 cups potato mashed
- ⅓ cup all-purpose flour
- ⅓ cup Parmesan Cheese freshly grated
- ½ teaspoon salt
- 2 dashes black pepper
- 1 large egg
- ¾ cup ham 100 - 150 grams, cooked, cubed, or speck
- 1 cup fontina cheese shredded, or Gruyere cheese
- 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
- Russet potatoes are ideal, but Yukon Gold or red potatoes also work well for mashed potatoes.
- To brown the top further, briefly broil the casserole for 2 to 3 minutes at the end of baking.
- The unbaked casserole can be made ahead, covered, and refrigerated for up to 24 hours before baking.
- Baked leftovers should be stored covered in the refrigerator and consumed within four days.
- This casserole freezes well; cool completely, cover tightly with plastic wrap and foil, and freeze for up to one month. Thaw in the refrigerator overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 47g | 16% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 901mg | 38% |
| Potassium | 633mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 41mg | 46% |
| Calcium | 470mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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