If you're looking for a side dish that’s buttery, creamy, herby and seriously unforgettable, cookbook author Danielle Kartes (@rusticjoyfulfood) has the ultimate holiday casserole, and it just so happens to include two of my all-time favorite ingredients: potatoes and dill.
This Creamy Yukon Gold Potato Casserole with Feta and Fresh Dill is perfect any time of year, but it's especially good when you're looking for a comforting potato dish that also has some spring vibes. Kartes says that the recipe goes viral every year, especially around Easter. This dish was featured on The Kelly Clarkson Show, so it's also a TV star. And once you taste it, you’ll understand the hype.
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Yukon Gold potatoes are a perfect base for this delicious dish. Naturally buttery and creamy, they’re ideal for casseroles because they hold their shape beautifully and are also great at soaking up all the rich, flavorful goodness of the sauce.
The potatoes are layered in a rich, creamy sauce made with cream cheese, heavy cream and milk, which bakes up into a dreamy, thick blanket over each potato bite. A little bit of flour helps thicken the sauce just slightly so it clings to every forkful like a warm hug.
But here’s where it really takes off. Savory garlic and onion are slowly sautéed in butter, infusing the base of the sauce with flavor. Crumbled feta and grated Parmesan add a salty, tangy twist that balances out the richness, and fresh dill adds the brightness you didn’t know you needed in a cheesy potato casserole.
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How to Make Creamy Feta & Dill Au Gratin
You can find the full recipe on the Rustic Joyful Cooking blog (or find it in her Generations cookbook), but here are the broad strokes. Start by dicing the potatoes. Boil them in a large pot of salted water for about 15 to 20 minutes, until they’re knife-tender but not falling apart. Drain them and let them cool slightly while you prepare the creamy sauce.
In a large sauté pan, melt some butter over medium heat and add sliced yellow onion. Sauté until soft and translucent, then add chopped garlic. Let everything cook until it is fragrant.
Next, stir in softened cream cheese and let it melt into the mixture, creating a creamy base. Season with salt and pepper, then pour in heavy cream and milk. Stir until smooth and velvety. Sprinkle in a little flour, followed by crumbled feta and chopped fresh dill. Mix until everything is combined.
Spread the cooled potatoes evenly into a baking dish, then top them with the hot, creamy mixture. Finish with a little extra crumbled feta and bake, uncovered, at 350° for 20 minutes. You'll know it's done when the sauce is bubbling thickly and the top turns a light golden brown.
Once the casserole is out of the oven, scatter the top with more fresh dill for a pop of color and freshness. And if you’re feeling extra, a squeeze of lemon juice adds the perfect final zing to balance out the richness.
This casserole is buttery. It’s dilly. It’s creamy and comforting yet bright and balanced. Basically, it's everything you want in a spring holiday side. Whether you’re feeding a crowd or treating yourself to leftovers (which, by the way, reheat like a dream), this potato casserole is something we’ll be cooking every Easter—and probably more often than that!
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