minerva dairy recipe


Cheesy Potato Casserole

This delicious classic is sure to compliment any entrée that you cook up!


  • 1/2 cup Minerva Dairy Amish Roll Butter
  • 1 lb. Minerva Dairy Smoked Raw Milk Cheddar, shredded
  • 1/2 cup Minerva Dairy Gouda Cheese, shredded
  • 4 cups Red Potatoes, diced
  • 1/2 cup Flour
  • 1 White Onion (chopped fine in a food processor)
  • 2 cups Baker's Whole Milk
  • 2 Tbsp. Sea Salt
  • 1 Tbsp. Corn Starch
  • 1/2 lb. Bacon, diced and rendered
  • 1/2 tsp. Celery Salt
  • 1/2 Tbsp. Paprika
  • Sea Salt and Black Pepper to taste


Preheat oven to 400F. Place potatoes and 2 Tbsp. of sea salt in large pot and cover with water. Boil until al dente. While the Potatoes are boiling, dice and render the bacon in a pan, place on paper-towel lined plate to cool. In a saucepan, melt the butter and add the flour to make a blonde roux. Add the milk and cheese and whisk until smooth on low heat. Stir in the onions and cook on low for 5 minutes.

Once the potatoes are al dente, drain and place in a bowl with celery salt and black pepper and dust with Corn Starch (this will help thicken the Casserole) - stir until potatoes are coated but not too much so they don't break.

Combine the potato mixture with the cheese sauce. Place into a casserole dish and top with shredded Gouda and dust with paprika. Bake for 40 minutes until golden and bubbly. Top with bacon "bits" and let it sit for 5 minutes before serving.

Prep Time:


4 servings

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