This creamy Yukon Gold potato casserole with feta and fresh dill is the ultimate upgrade to your holiday menu. The Idaho potatoes in this recipe amplify the dish with their naturally creamy texture and rich flavor, making every bite incredibly satisfying. Paired with savory garlic, rich cream cheese, and a touch of feta and Parmesan, this casserole becomes a comforting yet refined dish that’s sure to impress your guests. The fresh dill adds a burst of brightness, making this side dish the perfect balance of indulgence and freshness. Whether you’re hosting a large family gathering or a smaller celebration, this Easter side will undoubtedly steal the show.
I post these up every year on social media, and believe me — they go viral! They’re so delicious, dilly, and buttery — I can’t say enough! I had a ball making these with Kelly on The Kelly Clarkson Show a couple years ago. Watch it here:
This recipe was first printed in my book Rustic Joyful Food: Generations. You can pick up a copy here!
This post is sponsored by the Idaho Potato Commission. All opinions are my own. The IPC’s mission is to proudly champion the unmatched quality and flavor of Idaho-grown potatoes, while empowering farmers and delivering exceptional, fresh products that elevate every meal.
How to Make Creamy Yukon Gold Potato Casserole with Feta & Dill
To make these Easter potatoes, start by dicing 8 to 10 medium Yukon Gold potatoes and boiling them in a large pot of salted water for 15 to 20 minutes, until they’re knife-tender but not fully cooked. Drain and set them aside to cool. Preheat your oven to 350°F. In a large sauté pan, cook one sliced yellow onion in a tablespoon of butter over medium heat until translucent. Add three cloves of chopped garlic and cook for another 2 minutes until fragrant. Stir in 8 ounces of soft cream cheese, season with salt and pepper, and let it melt into the onions and garlic. Pour in 3 cups of heavy cream and ½ cup of milk, stirring until smooth. Sprinkle in 1 tablespoon of flour to help thicken the sauce, then add ¾ cup of crumbled feta and ½ cup of chopped fresh dill, stirring to combine.
Spread the cooled potatoes in a 9×13-inch baking dish and pour the hot cream mixture evenly over the top. Sprinkle with the remaining 2 tablespoons of crumbled feta. Bake uncovered for 15 to 20 minutes, until the top is lightly golden and the potatoes are tender. Once out of the oven, finish with the remaining 2 tablespoons of fresh dill—and if you’d like, a squeeze of lemon to brighten the dish. Serve warm and enjoy the rich, savory flavors that make this casserole a standout Easter side.
Key Ingredients in the Creamy Yukon Gold Potato Casserole with Feta & Dill
Yukon Gold potatoes – Naturally buttery and creamy, they hold their shape while soaking up the rich sauce.
Cream cheese – Adds tangy depth and a velvety, luscious texture to the cream mixture.
Heavy cream – Brings richness and body, making the casserole extra indulgent.
Milk – Balances the heavy cream for a perfectly smooth, pourable sauce.
Feta cheese – Salty and tangy, it cuts through the creaminess and adds bold flavor.
Parmesan cheese – Adds nutty, savory depth and a lightly golden top when baked.
Fresh dill – Bright, herbaceous, and fresh—perfect for spring and balancing rich flavors.
Garlic – Infuses the dish with warm, aromatic depth.
Onion – Softens into the sauce and adds subtle sweetness and savory flavor.
Flour – Slightly thickens the sauce so it clings to every potato bite.
Building the Perfect Easter Dinner: What to Serve with Your Star Dishes
A show-stopping main like roasted lamb or a creamy potato casserole deserves a supporting cast that’s just as memorable. Easter is all about celebrating fresh flavors, seasonal ingredients, and comforting classics. Here are some delicious ideas to help you build the perfect holiday spread:
Fresh Spring Salads
Balance rich mains with something crisp and vibrant. Try a shaved asparagus salad with lemon vinaigrette, a butter lettuce and radish salad with herbed yogurt dressing, or a strawberry spinach salad with candied pecans and balsamic glaze.
Colorful Vegetables
Roasted carrots with a honey glaze, sautéed green beans with shallots, or maple-thyme glazed Brussels sprouts bring color and flavor to the table. For a pop of brightness, consider a pea and mint purée or a roasted beet and citrus platter.
Homemade Breads
Soft, buttery dinner rolls, rosemary focaccia, or honey-glazed challah make the perfect accompaniment to soak up creamy sauces or lamb drippings. Don’t forget a herbed compound butter for extra flair.
Lively Condiments
Beyond traditional gravies and sauces, offer mint chimichurri, horseradish crème fraîche, or a tangy mustard vinaigrette to enhance your proteins and potatoes.
Easter-Themed Appetizers
Keep guests happy while the lamb roasts with simple bites like deviled eggs three ways, goat cheese-stuffed dates, or mini puff pastry tarts with spring vegetables.
Festive Desserts
Round out the meal with a touch of sweetness. Think lemon curd tartlets, carrot cake with cream cheese frosting, coconut macaroons, or a classic pavlova topped with berries and whipped cream.
Beverages
Pair your meal with a crisp white wine like Sauvignon Blanc, a light rosé, or a sparkling lemonade with fresh herbs. For a brunch-style Easter, mimosas or a lavender honey gin cocktail can add a celebratory sparkle.
From savory to sweet, the key to a perfect Easter dinner is a blend of tradition, seasonality, and personal touches that make the day feel truly special. Mix and match the suggestions above to create a menu that fits your family, your vibe, and your table.
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- Crispy Smashed Potato Salad with Green Onions & Bacon
- Cheddar & Dill Baked Potato Soup
- The Fluffiest Mashed Idaho Potatoes
- Roasted Coriander Leg of Lamb and Potatoes with Parsley & Pistachio Chimichurri
Creamy Yukon Gold Potato Casserole with Feta & Dill
Equipment
- large pot
- Large sauce or sauté pan
- 9×13 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 9×13 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!