Creamy Yukon Gold Potato Casserole with Feta & Dill
This creamy Easter potato casserole is the perfect side dish—rich, savory, and bursting with fresh flavor. Made with tender Idaho potatoes, feta, dill, and a luscious cream cheese sauce, it’s a festive favorite that brings comfort and brightness to your holiday table.
Equipment
- large pot
- Large sauce or sauté pan
- 9x13 baking dish
- Sharp knife
- Cutting Board
- Measuring spoons & cups
- Wooden spoon or spatula
Ingredients
- 8 –10 medium Yukon Gold Idaho potatoes
- 1 yellow onion sliced
- 1 tablespoon butter
- 3 cloves garlic chopped
- 8 ounces soft cream cheese
- Salt and pepper to taste
- 3 cups heavy cream
- ½ cup milk
- 1 tablespoon flour
- ¾ cup crumbled feta plus 2 tablespoons set aside
- ½ cup shredded Parmesan cheese
- ½ cup chopped fresh dill plus 2 tablespoons set aside
Instructions
- Start by dicing the Yukon Gold potatoes and boiling them in a large pot of salted water for 15–20 minutes until knife-tender, but not completely cooked through. Drain and set the potatoes aside to cool.
- Preheat your oven to 350°F. In a large sauce or sauté pan, cook the sliced onion in butter over medium heat until translucent. Add the chopped garlic and sauté for an additional 2 minutes, or until the garlic becomes tender.
- Add the cream cheese and season with salt and pepper. Once the cream cheese has melted, pour in the heavy cream and milk. Stir frequently, cooking for 1–2 minutes, until everything begins to come together.
- Sprinkle the flour over the mixture and stir to combine. Cook for 1–2 more minutes, allowing the mixture to thicken slightly. Add ¾ cup of crumbled feta and ½ cup of fresh dill. Stir until fully incorporated.
- Transfer the potatoes to a 9x13 baking dish. Pour the hot cream cheese mixture over the potatoes, spreading it evenly. Sprinkle with the remaining feta cheese.
- Bake uncovered for 15–20 minutes, or until the top begins to turn light golden brown. Once the potatoes are cooked perfectly, remove from the oven and sprinkle with the remaining fresh dill. A squeeze of lemon juice at the end is a lovely optional touch to brighten the dish. Enjoy!