Ultra-creamy truffle mashed potato casserole with Parmesan, Gruyère, and a light panko topping. An elegant yet simple holiday side that turns classic mashed potatoes into a special-occasion showpiece.
Equipment: Large pot, Colander, Potato ricer or masher, Large mixing bowl, Whisk, 9×13-inch baking dish, Small bowl, Measuring cups and spoons
Ingredients:
3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1 1/4 cups heavy cream or half-and-half, warmed
1/2 cup sour cream
3/4 cup freshly grated Parmesan cheese, divided
1 cup shredded Gruyère cheese, divided
1 1/2–2 teaspoons white truffle oil (to taste)
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon black pepper
Topping:
1/2 cup panko breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped fresh parsley (optional)
Instructions:
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Place potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
Drain potatoes well and return them to the warm pot to steam off extra moisture for 2–3 minutes.
Pass potatoes through a ricer into a mixing bowl or mash until very smooth.
Add butter, warm cream, and sour cream to the potatoes and stir gently until creamy.
Stir in 1/2 cup Parmesan, 3/4 cup Gruyère, truffle oil, salt, and pepper. Taste and adjust seasoning and truffle level as needed.
Spread the truffle mashed potatoes evenly in the prepared baking dish. Sprinkle remaining Parmesan and Gruyère over the top.
In a small bowl, combine panko breadcrumbs with melted butter and parsley. Sprinkle evenly over the cheese layer.
Bake 20–25 minutes, until the topping is golden and the casserole is heated through and lightly bubbling around the edges.
Let rest 10 minutes before serving so the casserole can set slightly and slice cleanly.
Notes: Do not overwork the potatoes or they can turn gummy; use a ricer for the fluffiest texture. The casserole can be assembled up to a day in advance and baked just before serving; if baking from cold, add 5–10 minutes. Leftovers keep well for 3 days and can be reheated covered in the oven with a splash of cream to loosen if needed.
Calories: 320
Protein: 9g
Chef Rachel created this Truffle Loaded Potato Casserole for nights when regular mashed potatoes are not quite enough. Silky russet potatoes are whipped with butter, cream, Parmesan, and a whisper of truffle oil, then baked with melted Gruyère and a light panko topping so every spoonful tastes restaurant-level elegant while still being easy to make at home.
This casserole pairs beautifully with prime rib, roasted turkey, or seared steak and fits right into your Mealzyt “Comfort Food Lightened Up” rotation. Leftovers reheat into ultra-creamy potatoes that keep their truffle aroma and make weeknight dinners feel instantly upgraded.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 9g |
| Carbohydrates | 36g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 430mg |
Tips and Variations for Truffle Loaded Potato Casserole
- Use starchy potatoes like russet or Yukon Gold for the creamiest texture and smooth mash.
- Start with a small amount of truffle oil, then taste and add more; it is strong and can overpower if you pour heavily.
- Swap Gruyère for sharp white cheddar or Parmesan if that is what you have on hand.
- Make it ahead by assembling the casserole, covering, and refrigerating for up to 24 hours; bring to room temperature while the oven preheats.
- For a lighter version, use half-and-half instead of heavy cream and reduce cheese slightly while keeping the truffle flavor.
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