Comfort food that’s healthy too? This time, you CAN have it all with Cauliflower Mac and Cheese! The recipe replaces the macaroni with tender cauliflower florets for a lightened up remake of everyone’s favorite cheesy pasta.

Why You’ll Love This Baked Cauliflower Mac and Cheese Recipe

• Bold Statement: Cauliflower Beats Noodles. Let’s be honest, the elbow noodles in traditional mac and cheese mainly serve as a vehicle for delivering cheesy goodness. Cauliflower brings some of its own flavor to the table, and all those nooks and crooks make it even better for holding cheese sauce. (Case in point? My Instant Pot Cauliflower Mac!)
• It’s Extra Creamy. The addition of Greek yogurt to the cheese sauce gives it a richer, creamier texture, along with a little bit of tang that complements the flavor of sharp cheddar. Having tested a number of different options, I prefer yogurt to cream cheese or heavy cream.
• Cauliflower Makes It Healthier. Pasta isn’t exactly a nutritional powerhouse, but cauliflower is a great source of fiber and lower in carbs than elbow noodles. Win! For those who need a low-carb or keto diet, this cauliflower mac and cheese is a great option. Be sure to check out this Cauliflower Casserole too.
• The Flavor Will Wow You. Many mac and cheese recipes are kind of one note, but this cauliflower mac and cheese has some depth to it thanks to the Greek yogurt, sharp cheddar, umami Parmesan, and a toasty whole wheat panko breadcrumb topping.

How to Make Cauliflower Mac and Cheese

The Ingredients

For the Cauliflower Mac and Cheese

• Cauliflower Florets. You can cut them from two small heads of cauliflower, or save yourself some prep time and buy the ones that come in a bag.
• Unsalted Butter. Even though this isn’t a traditional cheese sauce, it starts the traditional way: with a roux. That means beginning with butter!
• All-Purpose Flour. The next component of our roux. Flour thickens the sauce.
• Whole Milk. Whole milk is best, but you can use 2% if that’s what you have on hand, or substitute half-and-half for a richer sauce. 
• Dijon Mustard. Mustard gives the cheese sauce a little bit of pep and its acidity balances the richness of the dish. Even if you’re not a mustard fan, it’s a must in this cauliflower mac and cheese recipe.
• Kosher Salt. Kosher salt is always my choice for cooking.
• Black Pepper. Just enough to enhance the flavor, without distracting from it.
• Garlic Powder. There’s a time and a place for fresh garlic, and it’s not in mac and cheese! Garlic powder is garlicky without the pungency of fresh cloves.
• Cayenne Pepper. Use less if you’re cooking for kids (and those who are heat averse) and more if you’re in the mood to spice things up.
• Extra Sharp Cheddar Cheese. Buy a block and shred it yourself. This is critical!

• Full-Fat Greek Yogurt. Our secret weapon for a luxuriously creamy cheese sauce.

For the Topping

• Unsalted Butter. For some buttery flavor in the topping.
• Whole-Wheat Panko Breadcrumbs. Use regular panko if you can’t find whole wheat, or leave it out for a low carb option—it adds a nice crispy-crunch, but it’s not absolutely necessary in this recipe.
• Grated Parmesan Cheese. Parm isn’t a good melter, but it has a lot of great flavor—that’s why we use it as a topping!

The Directions

1. Pre-Cook the Cauliflower. Steam the cauliflower in the microwave until it’s al dente, then drain and pat it dry.

2. Make the Roux. Melt the butter in a Dutch oven or saucepan, then whisk in the flour. Once the flour is golden brown, slowly whisk in the milk and continue to cook until the sauce thickens.
3. Season. Lower the heat and whisk in all of the seasonings.

4. Add the Cheese. Stir in the cheese a small handful at a time.

5. Stir in the Yogurt. Remove the pot from the heat and add the Greek yogurt.

6. Fold in the Cauliflower. Gently stir in the cauliflower, then transfer the mixture to a greased baking dish.

7. Make the Topping. Melt the butter in a small saucepan or bowl, then stir in the panko and Parm. Sprinkle this mixture over the cauliflower mac and cheese.

8. Bake. Place the baking dish in the oven and bake until the cauliflower is fork tender and the sauce is bubbling up along the edges. Broil if desired, then rest 5 minutes before serving. ENJOY!

Recipe Variations

• Tex-Mex Cauliflower Mac and Cheese. Use pepper jack cheese instead of cheddar and replace the panko topping with crumbled tortilla chips. Serve with pico de gallo and sliced green onions.
• French Onion Cauliflower Mac and Cheese. Swap the cheddar for gruyere and fold caramelized onions into the cauliflower mixture before adding it to the baking dish. Sprinkle some fresh parsley or thyme on top when serving.
• Smoky Cauliflower Mac and Cheese. Instead of making the cheese sauce with cheddar, use smoked gouda.
• Loaded Cauliflower Mac and Cheese. Add cooked, crumbled Baked Bacon for some protein and bacon-y flavor and serve your cauli mac with an extra dollop of Greek yogurt and chives or green onions on top.
• Cheesy Cauliflower Rice. Instead of using cauliflower florets, use riced cauliflower. (See my Cauliflower Fried Rice post for how to make cauliflower rice, or use store-bought.) Now that the mac and cheese will be more liquidy with cauli rice.

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you have a lot of leftovers, you can keep them in the casserole dish and tightly cover it with foil.
• To Reheat. Reheat leftovers in a 350 degrees F oven or microwave until warmed through. 
• To Freeze. Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Cauliflower Mac and Cheese

• Chicken. Round out your dinner by serving cauliflower mac and cheese alongside Grilled Chicken Breast or kid-friendly Chicken Tenders.
• Pork. Breaded Pork Chops are a fabulous accompaniment to cauli mac, or make meal bowls with Slow Cooker Pulled Pork.
• Beef. If you don’t have room in your oven for another recipe, make Air Fryer Steak on the countertop instead!
• Veggie Sides. Use cauliflower mac and cheese as your main dish and serve it with an easy side like Roasted Asparagus or Air Fryer Green Beans. (Pro-tip: Make extra panko topping and toss it with your vegetable side for some extra flavor and texture. It’s my go-to when I roast a big baking sheet of veggies!)
• Bread. You’re saving all those carbohydrates by eliminating the noodles, so now you have room for Rosemary Olive Oil Bread or Beer Bread with your cauliflower mac and cheese!

Recommended Tools to Make this Recipe

• Casserole Dish. A quality casserole dish will last for decades, which is why I like simple, classic white. It will never go out of style!
• Cheese Grater. It’s so important to shred your own cheese for this cauliflower mac and cheese recipe.
• Sharp Chef’s Knife. For cutting off all those cauliflower florets!

Recipe Tips and Tricks

• Don’t Use Pre-Shredded Cheese. Yes, store-bought bagged cheese is super convenient, but the white powdery stuff that coats the cheese to keep it from sticking is bad news for your mac and cheese. It’s an anti-caking agent that will keep the cheese from melting smoothly, resulting in a gritty sauce. It’s why I shred my own cheese for Gourmet Mac and Cheese, Instant Pot Mac and Cheese, and Brussels Sprouts Mac and Cheese.
• Steam the Cauliflower First. Roasted Cauliflower is delicious, but its flavor will make the cauliflower the star instead of the cheese sauce. You also can’t add it raw or it won’t cook through. Steaming it first is essential!
• Dry the Cauliflower Too. It will release some liquid into the creamy cheese sauce—just enough to give it the perfect consistency. If there’s too much water clinging to the cauliflower when you add it to the sauce, it will end up thin and bland.
• Use a Large Pot. You’ll need to accommodate not only the cheese sauce, but also 8 cups of cauliflower—and you’ll have to be able to stir it without it spilling over the edges and making a mess on your stovetop!
• Pour the Milk in Slowly. If you dump it all in at once, you’ll end up with lumps of flour in your cheese sauce. Not good! (While we’re on the subject of the sauce, don’t let it come to a boil either. After adding the milk, you’ll need to cook the sauce over low heat.)
• Let It Rest. The sauce will thicken after a quick rest once you pull your cauliflower mac n’ cheese out of the oven. 

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Cauliflower Mac and Cheese

Cauliflower mac and cheese replaces the macaroni with cauliflower florets for a lightened up remake of everyone’s favorite comfort food.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 355kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cauliflower Mac and Cheese:

• 8 cups 1-inch cauliflower florets about 2 small heads or 28 ounces florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk 2% also works; use part half-and-half for a richer flavor
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces FRESHLY SHREDDED extra sharp cheddar cheese about 1 1/2 cups (Do not use pre-shredded! It won’t melt smoothly.)
• 1/2 cup full-fat Greek yogurt

For the Topping:

• 3 tablespoons unsalted butter
• 3/4 cup whole-wheat panko breadcrumbs or regular panko
• 1/2 cup grated Parmesan cheese

Instructions

• Set the Greek yogurt out to come to room temperature. Place a rack in the center of your oven and preheat to 375°F. Generously coat a 9×13-inch baking dish with nonstick spray.
• Place the cauliflower in a large microwave-safe bowl and add 1 inch of water. Cover with a damp paper towel and microwave on high power for 4 minutes. Stir, then recover and microwave for 4 minutes more, until the cauliflower is slightly softened but still definitely fairly al dente. Drain into a colander, then spread into a single layer on paper or kitchen towels and pat dry. Let air dry while you make the sauce.
  
• In a Dutch oven or large, deep stockpot, heat the butter over medium heat.
• As soon as the butter melts, sprinkle the flour over the top and cook, whisking constantly, until flour turns light golden brown and smells lightly nutty, about 1 minute. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Bring to a simmer and cook, stirring continuously to make sure the sauce doesn’t stick to the bottom, until the sauce thickens, 3-5 minutes.
  
• Reduce the heat to low. Whisk in the mustard, salt, black pepper, garlic powder, and cayenne pepper.
• Next, stir in the cheddar by small handfuls, adding it gradually and stirring all the while to ensure it melts smoothly. Make sure each addition of cheese melts before adding the next.
  
• Remove from the heat. Stir in the Greek yogurt.
  
• Add the cauliflower, stirring gently to combine. The sauce will seem very thick, but will thin out as water is released from the cauliflower when it cooks. Transfer the mixture to the prepared baking dish and spread into an even layer.
  
• Make the topping: In a small bowl, melt the butter. Add the Panko and Parmesan. Stir to combine, then sprinkle evenly over the top of the cauliflower mac.
  
• Bake for 25 to 35 minutes, or until hot and bubbly and the cauliflower is just fork tender. If you’d like to crisp the top, turn the oven to broil for a few minutes until golden in spots. Let rest 5 minutes, then serve.
  

Video

Notes

• TO STORE: Refrigerate cauliflower mac and cheese in an airtight container for up to 3 days.
• TO REHEAT: Reheat leftovers in a 350°F oven or microwave until warmed through.
• TO FREEZE: Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1 (of 6) | Calories: 355kcal | Carbohydrates: 19g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 64mg | Calcium: 415mg | Iron: 1mg

Related Recipes

 Cauliflower does it all! If you can’t get enough of this healthy multitasking ingredient, here are some more cauliflower recipes to try.

Appetizers

Roasted Cauliflower Bruschetta

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Grilling

Grilled Cauliflower Steaks

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Pastas

Cauliflower Pasta

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Did you grow up with Hash Brown Casserole? We sure did! It’s a rich casserole side dish of frozen hash browns baked in a creamy sauce, topped with a buttery cornflake topping. This is the best from-scratch version. It’s easy to make and the ideal side for any gathering. Everyone loves it!

Hash brown casserole tastes like pure comfort.

• It’s easy to make for a crowd.
• It freezes and reheats like a dream.
• You can serve it for everything ranging from a breakfast hash brown casserole, to a side with a holiday dinner, to occasions that earned it the nickname, “funeral potatoes” and “party potatoes”.

In fact, I’ve eaten hash brown casserole for Christmas Eve dinner (and Thanksgiving), at family reunions, and, yes, at my grandma’s funeral.

Put another way: it’s a hug from the inside that hits the spot every time.

Why Make Hash Brown Casserole from Scratch

Most standard 5-ingredient hash brown casserole recipes (and even copycat Cracker Barrel hash brown casseroles), involve cans of “cream of” soup, pints of sour cream, and/or cheese out of a bag.

No offense to those classic casseroles (or to Cracker Barrel—I have a soft spot for their biscuits), but when I am craving comfort food, I want more than a can of this and a bag of that.

We need from scratch hash brown casserole, made with simple, real ingredients.

It’s easy and WORTH IT! You can taste the love.

The only even potentially time-consuming part would be to rice the potatoes, and fortunately, thanks to frozen hash browns, that work is done for us.

How to Make Hash Brown Casserole

This is hash brown casserole without soup, without sour cream, and I am going to ask you to go a little extra distance and grate your own cheese to make sure it is as supremely creamy and melty as possible.

You better believe we are making this crispy hash brown casserole with corn flakes on top, however.

That topping is one of the best parts!

The Ingredients

• Frozen Hash Browns. The convenient base for our hash brown casserole. You’ll need one 30- to 32-ounce bag. Frozen hash browns are both a timesaver AND you actually achieve better results than if you use freshly grated potatoes, because the thawed hash browns are drier. Save your hash brown efforts for Sweet Potato Hash Browns and Cauliflower Hash Browns instead.

• Milk + Chicken Broth + Butter + Cornstarch. Forget the chicken soup in a can! You can create your own creamy base from this simple list of ingredients instead.
• Greek Yogurt. Secret ingredient #1. It’s how we get away with making a rich hash brown casserole without sour cream.

• Poultry Seasoning. Secret ingredient #2 for a from-scratch casserole that has the nostalgic flavor of the cream of soup, without cream of chicken soup itself.
• Worcestershire Sauce. Secret ingredient #3. It gives the casserole depth and savoriness.
• Seasonings. Garlic powder, onion powder, and mustard powder make this hash brown casserole the best version of itself.
• Cheese. We’re making a cheesy hash brown casserole. Cheddar makes the casserole creamy and rich; Parmesan adds nuttiness and a touch of saltiness. And hey, cheese has calcium!

• Corn Flakes. It’s not crispy hash brown casserole without the topping!

The Directions

1. Pat the hash browns dry.

2. Cook the butter and flour together.

3. Whisk in the spices, milk, and broth. Cook until thickened.

4. Stir in the cheese, Greek yogurt, and hashbrowns.

5. Coat corn flakes with melted butter and sprinkle on top.

6. Cover the casserole dish with aluminum foil. Bake hash brown casserole at 350 degrees F for 40 minutes, then uncover and bake 12 minutes more. Broil for 1-2 minutes at the end.

Storage Tips

• To Store. Refrigerate leftovers for up to 5 days.
• To Reheat. Rewarm leftovers in a baking dish in a 350 degrees F oven (best method) or gently in the microwave.
• To Freeze. You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.

What to Eat with Hash Brown Casserole

• Holiday Mains. Hash brown casserole is right at home on an Easter, Thanksgiving, or Christmas table. Try it with Roasted Turkey.
• Meat. This is just the cheesy carb to pair with Air Fryer Steak, Stuffed Pork Tenderloin, or Smothered Pork Chops.
• Seafood. Hearty, meaty fish like Baked Salmon or Fish and Chips go well with hash brown casserole.
• Breakfast Casserole. Like classic hash browns, you can serve hash brown casserole with savory breakfast favorites like Easy Quiche, Savory Crepes, and Vegetarian Breakfast Casserole.

Recommended Tools to Make this Recipe

• Dutch Oven. This versatile piece will last a lifetime. I use mine almost daily!
• Baking Dish. This one transitions seamlessly from oven to table.
• Two-Sided Measuring Spoons. Ideal for recipes with a long list of spices. You don’t need to stop between ingredients to clean them!

The next time the mood is comfort food, this light hash brown casserole has your number.

I hope it finds a nostalgic place in your heart (and tummy!) the way it has for us.

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Hash Brown Casserole

This cheesy hash brown casserole is pure comfort! From-scratch recipe without soup and without sour cream, topped with crispy corn flakes.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 455kcal

Author Erin Clarke / Well Plated

Ingredients

For the Casserole:

• 30 to 32 oz frozen shredded hash browns defrosted
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 1% or 2% milk use whole milk for a richer sauce; do not use skim
• 2 cups low sodium chicken broth divided (must be low sodium, or the casserole will be too salty)
• 1 1/2 tablespoons cornstarch
• 2 teaspoons Worcestershire sauce
• 2 teaspoons poultry seasoning
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup full-fat plain Greek yogurt* about 7 ounces

For the Topping:

• 2 cups crushed cornflakes see blog post above for other options
• 1/4 cup unsalted butter melted

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Coat a 9×13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don’t shortcut this step, or you may have a raw flour taste).
  
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
  
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
  
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
  
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!
  

Video

Notes

• *I do not recommend fat-free Greek yogurt here, as it may curdle and will not make the casserole as rich and satisfying. If you want to go old school, you can replace it with sour cream. I typically purchase a 7-ounce sized small container (Fage sells one this size).
• TO STORE: Refrigerate leftovers for up to 5 days.
• TO REHEAT: Rewarm leftovers in a baking dish in a 350°F oven (best method) or gently in the microwave.
• TO FREEZE: You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
• MAKE AHEAD: Assemble the casserole to the point of baking up to 2 days in advance and refrigerate (wait to add the corn flake topping, as it can become soggy). When ready to bake, add the topping, then bake as directed.
• TO USE FRESHLY GRATED POTATOES: Peel (optional) and grate the potatoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat again to remove as much moisture as possible.
• HALVE IT. Recipe may halved and baked in an 8- or 9-inch square baking dish.

Nutrition

Serving: 1(of 10) | Calories: 455kcal | Carbohydrates: 63g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Potassium: 500mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1423IU | Vitamin C: 17mg | Calcium: 249mg | Iron: 15mg

More Comforting Potato Casseroles

When it comes to a crowd-pleasing side, it’s hard to beat a creamy, cheesy potato casserole!

Side Dishes

Cheesy Scalloped Potatoes

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Slow Cooker

Crockpot Scalloped Potatoes

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Casseroles

Healthy Sweet Potato Casserole

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Creamy Crock Pot Chicken Pot Pie is the perfect pick-me-up. With tender chicken, plenty of veggies, and easy shortcut biscuit topping, it’s the perfect no-fuss recipe for busy weeknights.

In any season, comfort food favorites like Crockpot Chicken and Dumplings, Creamy Chicken Noodle Soup, and Chicken Pot Pie are comfort foods that speak to my soul.

Over the years, I’ve fine-tuned a few tricks to lighten up my favorite cozy recipes so I can enjoy them on repeat all year long without sacrificing any of their signature, hug-you-from-the-inside flavor.

This easy crock pot chicken pot pie with biscuits is one of my favorites.

It has the same comfort factor of a classic chicken pot pie, combined with the ease of the slow cooker.

Why You’ll Love Crock Pot Chicken Pot Pie

Loosely based on my favorite pot pies like Turkey Pot Pie and Chicken and Biscuits, this recipe has all the qualities needed to be the BEST crock pot chicken pot pie.

• Low Fuss. Minimal chopping thanks to a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.
• Time-saving. Skip the roux. Instead, I opt for a blend of cornstarch, butter, and milk to thicken everything right in the slow cooker. (I use a similar trick for this Instant Pot Chicken and Dumplings.)
• Healthy. No cream or canned soups here! This recipe cuts down fat and calories by using just enough butter and milk to make the sauce rich and creamy.

Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker?

Let’s make crock pot chicken pot pie!

How to Make Crock Pot Chicken Pot Pie

Fresh ingredients meet freezer staples in this simple chicken pot pie recipe that tastes like anything but a shortcut.

The Ingredients

• Chicken Breasts. Juicy chicken breasts stay perfectly tender when slow-cooked in the creamy sauce. Because of their mild taste, they are the ideal vessel for all the other bold flavors in this dish. Plus, they’re low in calories and high in protein. If you like, you can use chicken thighs (like I do in Slow Cooker Chicken Cacciatore).
• Onion + Celery. Create a simple mirepoix, the core base for a pot pie filling.

• Seasonings. Classic poultry herbs (thyme and sage).
• Butter + Milk + Cornstarch. Instead of a more complex roux with flour, I used a mixture of butter, milk, and cornstarch to thicken the pot pie filling directly in the slow cooker.
• Frozen Veggies. The ultimate easy and fast addition. Pick your favorite mixture, and toss them in! I keep it simple with peas and carrots. Frozen green beans or corn would also be nice options.
• Mushrooms. If you have not made a crock pot chicken pot pie with mushrooms before, you’re missing out. They give an intense, savory flavor to the dish.

• Biscuits. For a traditional, cozy pot pie flavor, top your dish with golden, fluffy biscuits. For a 100% from-scratch experience make my Easy Drop Biscuits. If you want a shortcut, however, store-bought refrigerated biscuits work well. See the box below for more topping ideas.

The Directions

1. Add the chicken breasts to the slow cooker. Sauté the fresh vegetables with the herbs, and transfer the mixture to the slow cooker.
2. Pour in the broth, cover, and cook until the chicken reaches an internal temperature of 165 degrees F, about 2 hours on high or 3 to 4 hours on low. Remove chicken and chop or shred.
3. Heat the milk and butter until melted, then whisk in the cornstarch. Pour the mixture into the slow cooker. Return the chicken to the slow cooker, cover, and cook on high until thickened. Stir in the frozen vegetables, and let cook until warmed.
4. While the pot pie finishes, prepare your biscuits or other desired topping. Serve hot with desired toppings, and ENJOY!

Storage Tips

• To Store. To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
• To Reheat. Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
• To Freeze. Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.

What to Serve with Crock Pot Chicken Pot Pie

While this is a delicious all-in-one meal, here are a few ideas for what you could serve with it:

• Salad. With a flavorful, rich dish like this pot pie, a simple, light side like this Arugula Salad or Vegetarian Niçoise Salad are great options.
• Vegetables. If you want to further increase your veggies, try serving a side of Roasted Zucchini or Roasted Frozen Broccoli.
• Bread. Not into biscuits? Dunk a hunk of this No Knead Focaccia, Beer Bread, or Rosemary Olive Oil Bread into the divinely rich pot pie sauce instead.

Recommended Tools to Make This Recipe

• Slow Cooker. This one is ideal because it will switch to “keep warm” to deter overcooking.
• Classic Dutch Oven. Perfect for sautéing the veggies in this recipe and SO many others!
• Instant Read Thermometer. The best way to determine if your chicken is done.

You might be tired of cold weather (I know I am), but you’ll never ever tire of crock pot chicken pot pie.

If you try this recipe, please take a moment to let me know how it goes! Your comments and star ratings are so important.

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Crock Pot Chicken Pot Pie

Crockpot Chicken Pot Pie with biscuits has all the comfort of a thick and creamy chicken pot pie filling, made easy in the slow cooker. No pie crust needed!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 6 servings

Calories 255kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE POT PIE:

• 1 1/4 pounds boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion chopped
• 10 ounces sliced cremini mushrooms optional
• 3 stalks celery chopped
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dry rubbed sage
• 1/2 cup low sodium chicken broth
• 2/3 cup milk any kind you like; I used skim
• 2 tablespoons melted unsalted butter
• 1/4 cup cornstarch
• 1 12-ounce bag frozen mixed vegetables

FOR THE TOPPERS

• 6 Easy Drop Biscuits or refrigerated homestyle biscuits or your favorite biscuit recipe; puff pastry cut into rounds or pie crust cut into rounds (see blog post for ideas)
• Chopped fresh parsley or thyme optional

Instructions

• Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
• In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
• Add the broth. Cover and cook until chicken is cooked through and reaches 165° on an instant-read thermometer, 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low (the time will vary based on your crock pot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done).
• Remove chicken from the slow cooker. Chop or shred and set aside.
• Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker.
• Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook for 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
• While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust).
• To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.

Video

Notes

• TO STORE: To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
• TO REHEAT: Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
• TO FREEZE: Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
• TO MAKE AHEAD: Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.

Nutrition

Serving: 1(of 6); about 1 heaping cup, without biscuit | Calories: 255kcal | Carbohydrates: 19g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 71mg | Potassium: 829mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3169IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg

Related Recipes

Looking for more easy, crock pot recipes? Don’t miss these other top-rated favorites:

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Crock Pot Chicken Marsala

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Slow Cooker Beef Stroganoff

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Crockpot Beef Stew

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Looking for easy, cheesy (yet still healthy!) ground beef dinner ideas? This Ground Beef Casserole will have your family asking for seconds and become a regular in your ground beef recipe repertoire.

Ground beef is browned with onions, peppers, garlic and a surprise ingredient (Rotel!), and layered over noodles in a cheesy sauce for one big, bubbly casserole you’re going to say “mmm-mmm-MMM!” over.

When making comfort food with ground beef that is crowd-pleasing, not too over the top, and easy, my mind immediately (and less creatively) turns to the ol’ tacos or spaghetti ‘n’ meatballs.

Not knocking the classics, they are family favorites for a reason, but this ground beef casserole recipe is a fresh take on a ground beef dinner with SO MUCH FLAVOR.

Ground Beef Casserole is Light and Easy

That’s right, you can make a ground beef casserole that is 100% satisfying, but is not made with a brick of cheese, a cup of cream, or a can of “cream of” soup.

• Greek yogurt steps in for added protein and creaminess and makes a great healthy substitute for sour cream.
• Whole wheat noodles add protein and fiber, making the meal even more filling.
• It is cheesy without overdoing the cheese factor.
• Plus, veggies are added to pack in some vitamins.

How to Make Ground Beef Casserole

In this ground beef casserole, tomato sauce and canned diced tomatoes in green chilis (yes, Rotel has powers beyond queso dip!) are mixed into the browned ground beef and vegetables.

From there, the ingredients are transformed into a divine ground beef casserole by layering over cream sauce noodles, with a final sprinkle of shredded cheddar for its crowning glory.

The Ingredients

• Ground Beef. Opt for 90% to 93% ground beef to make the dish leaner. It has plenty of cheese and creamy sauce to keep it moist.
• Noodles. Choose your favorite shape, such as elbow, penne pasta, or egg noodles.
• Cheese. A sharp cheddar makes the cheese flavor stand out.
• Cream Cheese. Reduced fat cream cheese whisks into the cheese sauce for a creamy factor.
• Greek Yogurt. Makes the sauce even more creamy, while adding more protein.
• Bell Peppers. A green bell pepper, plus a red, orange, or yellow (you pick!) adds fiber and vitamins, making this easy ground beef casserole recipe an all-in-one meal.

• Tomato Sauce. Adds moisture to the lean ground beef.
• Tomatoes in Green Chilis. Surprise ingredient to add loads of flavor to the ground beef.
• Green Onion. Adds a bite.

The Directions

1. Cook beef, onion, and bell peppers in a large skillet over medium-high heat with salt and pepper. Stir in the garlic.

2. Add diced tomatoes in green chilis and tomato sauce. Simmer for 10 minutes. Meanwhile, cook pasta until just below al dente.

3. Whisk together reserved pasta water, cream cheese, Greek yogurt, cornstarch, and salt, then stir in cheese.

4. Add half of the green onions, noodles, and 1 cup pasta water. Stir to combine.

5. Spoon sauce-covered noodles into an even layer in the bottom of a prepared baking dish.

6. Spoon beef mixture over the noodle mixture.

7. Sprinkle with the remaining cheese. Bake ground beef casserole at 350 degrees F for 30 minutes, until it is browned and bubbling. Sprinkle with green onions and let stand for 15 minutes prior to serving. ENJOY!

Storage Tips

• To Store. Refrigerate leftover ground beef casserole in an airtight storage container for up to 3 days.
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• To Freeze. Store in freezer-safe, airtight storage container for up to 3 months, thaw overnight in refrigerator, and then reheat.

What to Serve with Ground Beef Casserole

• Salad. For a simple green side salad, go with Arugula Salad. For a sweeter salad, make Spinach Strawberry Salad.
• Roasted Vegetables. Roasted Brussels Sprouts, Roasted Asparagus, or Roasted Broccoli would be an easy way to add some greens to your meal.
• Cocktail. Let yourself sip while you cook with a Brandy Old Fashioned or Apple Cider Cocktail.

Recommended Tools to Make this Recipe

• Casserole Dish. This 9×13 will last forever (and it’s gorgeous).
• Meat Chopper. Nifty tool for breaking apart and crumbling ground beef while it cooks.
• Garlic Press Rocker. A clever way to mince garlic.

Make this ground beef casserole for your next family dinner.

It might not win a beauty contest, but it’s going to win over everyone’s tastebuds!

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Ground Beef Casserole

Family-pleasing ground beef casserole, with flavorful ground beef, vegetables, pasta, and lightened creamy sauce, baked with cheese on top.

Course Casserole, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 559kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound lean ground beef 90% or 93% lean
• 1 medium yellow onion chopped
• 1 bell pepper red, yellow, or orange, chopped
• 1 green bell pepper chopped
• 1 1/4 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 2 10-ounce cans diced tomatoes and green chilis (such as Rotel)
• 1 8-ounce can added tomato sauce
• 12 ounces whole wheat pasta noodles such as egg noodles, elbow macaroni, or penne
• 1 cup full-fat plain Greek yogurt or sour cream
• 4 ounces reduced-fat cream cheese at room temperature
• 1 tablespoon cornstarch
• 8 ounces sharp cheddar cheese shredded and divided (about 2 cups)
• 4 green onions thinly sliced, divided

Instructions

• Place a rack in the center of the oven and preheat to 350°F. Coat a 9×13-inch baking dish with nonstick spray.
• In a wide, deep skillet, heat the oil over medium-high heat. Once the oil is hot, add the beef, onion, red bell pepper, green bell pepper, 1 teaspoon of the salt, and pepper. Cook, breaking apart the meat, until it is fully cooked through and the onions are translucent, about 8 minutes. Increase the heat slightly and continue to cook and stir until most of the liquid cooks away.
  
• Stir in the garlic. Let cook, stirring constantly, until super fragrant, about 30 seconds. Add the diced tomatoes in green chilis and the tomato sauce. Let simmer for 10 minutes, stirring occasionally.
  
• Meanwhile, in a large pot of salted water, cook the pasta until just below al dente—it shouldn’t be completely crunchy but should still be too firm to eat. Reserve 1 1/2 cups of the pasta cooking water, then drain and set aside
• Pour 1/2 cup of the reserved pasta water back into the now-empty pot you used to cook the pasta. Add the cream cheese, Greek yogurt, cornstarch, and remaining 1/4 teaspoon salt. Whisk until smoothly combined. Stir in one-third of the cheese, continuing to whisk until it is mostly smooth. Don’t worry if the cheese doesn’t melt completely.
  
• Add half of the green onions, the noodles, and the remaining 1 cup pasta water. Stir to combine, then carefully spoon the noodles and the liquid in the pot into an even layer in the bottom of the prepared baking dish. It will look like a mess at this point.
  
• Spoon the beef mixture evenly over noodles. Sprinkle with the cheddar.
  
• Bake ground beef casserole until the cheese is browned and it is bubbling around the edges, about 30 minutes. If desired, pop the pan under the broiler for a minute or two to further brown the cheese. Watch carefully. Remove from the oven, sprinkle with the remaining green onions, and let stand for 15 minutes prior to serving.

Notes

• TO STORE: Refrigerate leftover ground beef casserole in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
• TO FREEZE: Store in freezer-safe, airtight storage container for up to 3 months, thaw overnight in refrigerator, and then reheat.

Nutrition

Serving: 1of 6 | Calories: 559kcal | Carbohydrates: 46g | Protein: 38g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 97mg | Potassium: 519mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 45mg | Calcium: 356mg | Iron: 2mg

More Ground Beef Dinner Ideas

Ground beef makes so many easy and crowd-pleasing dinners! Taco casserole, pasta bake, and shepherd’s pie are classics.

Main Dishes

Easy Shepherd’s Pie

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Casseroles

Mexican Casserole

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Instant Pot

Instant Pot Spaghetti

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Layer on the love with these easy, CHEESY Scalloped Potatoes. Thinly sliced potatoes layered in a creamy sauce, then baked until hot, bubbly, and tender, they’re a pan of comfort and the number one side dish at our family holiday meals.

Why You’ll Love This Potato Side

• Easy Shortcut Method. No fussing with a roux! These are scalloped potatoes without béchamel sauce and no heavy creamy. Instead, this easy recipe uses potatoes’ own starches to thicken the casserole.
• Special-Occasion Worthy. Scalloped potatoes feel a little fancy, so they’re ideal for holidays and special events (think of them as the horizontal version of Hasselback Potatoes).
• Feeds a Crowd. This recipe yields a generous pan (not that you’ll have any leftover)!
• Make-Ahead Friendly. Like most of my casserole recipes, scalloped potatoes reheat well. You can fully bake them a day in advance, then rewarm them prior to serving.
• Essential. Whether it’s Easter, Thanksgiving, or Christmas, no holiday feast feels complete without a big pan of bubbling, cheesy potatoes (this Hash Brown Casserole is a similar favorite).

How to Make Cheesy Scalloped Potatoes

The Ingredients

• Yukon Gold Potatoes. Yukon golds, with their buttery flavor, are an excellent choice for scalloped potatoes.
• Sharp Cheddar Cheese. Cheesy scalloped potatoes are the best scalloped potatoes! The sharp cheddar stands out from the creaminess of the potatoes and sauce.
• Parmesan Cheese. Sprinkled on top for the perfect cheese-crusted lid. And parm makes just about everything better, right?
• Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
• Onion. Sautéed along with garlic for major flavor.
• Garlic. Brings these cheesy scalloped potatoes up another notch.
• Flour. The sliced potatoes are tossed in all-purpose flour, thickening the sauce while it cooks in the dish.

The Directions

1. Saute the Onion and Garlic. This builds flavor right from the start.

2. Add Milk. Do this slowly and stir.

3. Toss the Sliced and Peeled Potato in Flour. This will thicken up the sauce as they bake.

4. Layer. Start with 1/3 of the potatoes and some milk.

5. Add Some Cheese. These are cheesy from the inside out!

6. Layer More. You will have 3 layers of potatoes, cheese, and milk.

7. Bake. You’ll start by baking covered, then switch to uncovered.
8. Broil. Don’t walk away! You want the top golden, not burned.
9. Let Rest. The sauce will thicken up at room temperature. ENJOY!

Recipe Variations

• Loaded. Sprinkle with cooked, chopped bacon and chives (see Baked Bacon and Air Fryer Bacon for cooking methods).
• With Ham. See Scalloped Potatoes and Ham.
• Extra Fancy. Make Scalloped Potatoes with Goat Cheese.
• Caramelized Onion. Double the onions, then slice and caramelize them instead of doing a simple saute; this will take about 30 minutes on low.
• Slow Cooker. See Crockpot Scalloped Potatoes), but when you are craving a classic, this traditional scalloped potato recipe is the one.
• Gluten Free. Swap the all-purpose flour for a 1:1 gluten-free flour substitute.

Storage Tips

• To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.

What to Serve With Cheesy Scalloped Potatoes

A winning side for your holiday spread, cheesy scalloped potatoes are perfection with any of these classic starring mains, or with additional sides.

Holiday Main Dishes

• Turkey. See How to Cook a Turkey for the ultimate guide for fool-proof roasted turkey. Spatchcock Turkey and Air Fryer Turkey Breast are two other excellent optoins.
• Chicken. Chicken Piccata or Chicken Francaise are elevated (yet easy!) chicken dishes.
• Salmon. Try Salmon Patties for an Easter brunch, or this Poached Salmon for dinner.
• Braised Short Ribs. Oo-la-la these decadent short ribs would be so dreamy with the creamy scalloped potatoes.

More Yummy Sides

• Sweet Potato Souffle
• Drop Biscuits
• Roasted Brussels Sprouts with Garlic
• Corn Casserole

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

Recipe Tips and Tricks

• Use a Starchy Potato. Yukon golds or russet potatoes have enough starch to thicken the sauce. Between the two, I find the best potatoes for cheesy scalloped potatoes are Yukon gold potatoes. Their flavor is naturally richer and more buttery.
• Avoid Waxy Potatoes. They will be too firm after cooking; save them Roasted Red Potatoes instead!
• Slice the Potatoes Ultra Thin. Part of what makes these quick scalloped potatoes is how thinly the potatoes are sliced. For best results, I recommend a mandoline for even, razor-thin slices that don’t need to cook before layering them.

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Cheesy Scalloped Potatoes

The best cheesy scalloped potatoes recipe! Traditional scalloped potatoes with onions, creamy sauce, and yummy cheese. Easy without bechamel!

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 313kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion ¼-inch diced
• 6 garlic cloves minced (about 2 tablespoons)
• 2 cups whole milk
• 2 teaspoons kosher salt divided
• ¼ teaspoon ground black pepper
• 3 pounds Yukon Gold potatoes about 6 to 8 medium
• 3 tablespoons all-purpose flour
• 6 ounces sharp cheddar cheese shredded (about 1 ½ cups)
• 1 ounce Parmesan cheese shredded (about ¼ cup)

Instructions

• Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
• In a medium pot or wide skillet with high sides, heat the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Stir in the garlic and cook just until fragrant, about 1 minute more. Turn off the heat.
• Stir in the milk, 1 teaspoon of the salt, and the pepper. Set aside to cool.
• Peel the potatoes. With a mandoline or very sharp chef’s knife, slice the potatoes into VERY thin slices, about ⅛ to ¼-inch thick (thinner is better). Place potatoes in a large bowl. Sprinkle with the flour and remaining 1 teaspoon salt. With your hands, toss to coat the potatoes as evenly as possible.
• Spread one-third of the sliced potatoes evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the top. Sprinkle with ½ cup shredded cheddar cheese. Repeat two more times so you have a total of 3 layers each of potato, the milk mixture, and the cheddar cheese, ending with the cheese on top.
• Lightly mist a large sheet of aluminum foil with nonstick spray. Cover the dish with foil spray-side down. Bake the scalloped potatoes for 35 minutes, then uncover and bake for an 25 additional minutes, until the potatoes are tender when pierced with a fork.
• Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil and return the pan to the oven for 1 to 3 minutes, until the cheese is golden brown and bubbly. Don’t walk away and let them burn!
• Allow the potatoes to stand at room temperature for 20 to 25 minutes prior to serving to allow the milk mixture to set and thicken (don’t worry, they

Notes

• *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
• TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
• TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days. 
• TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
• TO FREEZE: I do not recommend freezing scalloped potatoes as they can become mealy.

Nutrition

Serving: 1of 8 | Calories: 313kcal | Carbohydrates: 37g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Potassium: 861mg | Fiber: 4g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 35mg | Calcium: 297mg | Iron: 2mg

Related Recipes

Here are more of my very favorite holiday side dish recipes with potatoes:

Side Dishes

Oven Roasted Potatoes

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Slow Cooker

Crock Pot Baked Potatoes

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Side Dishes

Baked Potato

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You know you love ham with potatoes, so let’s put the two together in a big, cheesy casserole of Scalloped Potatoes and Ham! Delicate slices of golden potatoes are layered with gooey cheddar cheese, cubed ham, and sautéed garlic and onion, encapsulated in a big, beautiful casserole with a crispy Parmesan cheese lid.

I know modesty is a virtue, but I must declare…

These old-fashioned scalloped potatoes and ham are the BEST recipe, and shockingly easy!

I perfected this quick and easy scalloped potato method over the years, such as with these Cheesy Scalloped Potatoes and their goat-cheese and rosemary cousin, Scalloped Potatoes with Goat Cheese.

These scalloped potatoes and ham are incredibly tender and creamy, and the just-right amount of richness.

The amount of cheese makes them plenty creamy, but not overpowering so the ham can stand out (and you’ll still feel like you have room for pie).

Creamy Scalloped Potatoes and Ham

Many scalloped potato recipes have you make a separate béchamel white sauce, but I found the potatoes do not consistently cook all the way through (and if we can make a recipe quick and easy, I’m all for it!).

Scalloped potatoes and ham are super creamy, but made without any heavy cream.

The trick is to toss thinly-sliced potatoes in flour first, then layer with cheese and a broth-milk-garlic-onion sauce.

The white sauce melds and thickens while it cooks in the oven.

For a slow cooker method, try these Crockpot Scalloped Potatoes. They are equally dreamy!

How to Make the Best Scalloped Potatoes and Ham

To best make scalloped potatoes with ham, a mandoline is your friend, which allows you to thinly and evenly slice the potatoes.

The Ingredients

• Potato. I recommend Yukon gold potatoes over russet for scalloped potatoes, as they have a naturally buttery flavor, making the dish more rich. You can swap russets if you prefer.
• Ham. Use diced, cooked ham. This recipe is perfect for using leftover ham, or you can pick up precooked, thick-cut ham from the deli counter.
• Cheese. Sharp cheddar cheese is the classic choice to layer with scalloped potatoes, but other melty cheeses such as gruyere would be divine. Parmesan cheese is sprinkled on the top for a final cheesy, salty finish.
• Milk. This recipe uses milk instead of heavy cream, but still leaves the scalloped potatoes plenty creamy.
• Broth. Using broth for part of the sauce, rather than cream or more milk, balances the richness of the ham and cheddar cheese.
• Butter. For sautéeing the onion and garlic.
• Onion. Mix in the milk and broth sauce to layer in flavor.
• Garlic. An essential ingredient when there are potatoes involved (like these Garlic Mashed Potatoes).
• Salt and Pepper. Season with salt to taste, as the saltiness of your ham may vary.
• Fresh Herbs. Fresh chives, thyme, or parsley make a pretty final garnish.

The Directions

1. Cook onion and garlic in butter.

2. Turn off the heat and stir in the milk, broth, salt and pepper.

3. Peel and thinly slice the potatoes.

4. Toss peeled and sliced potatoes in flour.

5. Spread one-third of the potatoes in a casserole dish.

6. Layer milk-broth mixture, followed by ham, and cheddar cheese.

7. Repeat and end with cheddar. Bake scalloped potatoes and ham, covered, at 375 degrees F for 35 minutes, then uncover and bake 25 minutes more. Sprinkle with Parmesan cheese, and then broil until golden and bubbly. Let stand. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container after cooled in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
• To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.

What to Serve with Scalloped Potatoes and Ham

• Soup. Asparagus Soup for spring and Spicy Butternut Squash Soup for fall.
• Salad. 7 Layer Salad is beautiful, Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is always fresh, and Arugula Salad is my go-to staple.
• Additional Casseroles. Because you can’t have too much cheese during the holidays (or ever), make some Corn Casserole or Cauliflower Casserole.

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

The Best Mandoline

This mandoline easily slices fruits and vegetables with four different adjustable thicknesses. It’s dishwasher safe too!

Get on AMazon

Cheesy scalloped potatoes are always a hit, and now you have a version with ham to try. YUM!

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Scalloped Potatoes and Ham

Classic sliced potatoes get an upgrade with diced ham and melty cheddar cheese. A stellar, easy side for any occasion!

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 (1, 9×13-inch casserole dish)

Calories 202kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion 1/4-inch diced
• 6 garlic cloves minced (about 2 tablespoons)
• 1 cup whole milk
• 3/4 cup low sodium chicken broth or vegetable broth
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper
• 3 pounds Yukon Gold potatoes about 6 to 8 medium potatoes
• 3 tablespoons all-purpose flour
• 2 cups 1/4 to 1/2-inch diced cooked ham
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 tablespoons finely grated Parmesan cheese
• Chopped fresh chives thyme, or parsley, optional for serving

Instructions

• Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13 inch casserole dish with nonstick spray and set aside.
• In a medium pot or skillet with high sides, melt the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Adjust the heat as needed so the onion softens but does not brown. Stir in the garlic and cook just until fragrant, about 1 minute more.
  
• Turn off the heat. Stir in the milk, broth, 1 teaspoon of the salt, and the black pepper. Set aside.
  
• Peel the potatoes. With a mandoline slicer (this is the easiest!) or a sharp chef’s knife, carefully cut the potatoes into VERY thin slices (about 1/8-inch thick; don’t cut larger or they may not cook through). Place the potato slices in a large bowl and sprinkle with the flour and remaining 1/2 teaspoon salt. With your hands, toss to combine
  
• Spread one-third of the sliced potatoes in the bottom of the prepared dish. Spoon 1 cup of the milk-broth mixture over the top and sprinkle with 2/3 cup of the ham and one-third of the shredded cheddar cheese. Repeat layers twice more, so you have 3 layers each of potato, milk-broth, ham, and cheddar (you’ll end with the cheddar).
  
• Lightly mist a large piece of aluminum foil with nonstick spray. Cover the dish with the foil, placing it spray-side down, and bake for 35 minutes. Uncover and bake for 25 additional minutes.
• Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil. Return the pan to the oven and let broil until the cheese is golden brown and bubbly, about 1 to 3 minutes (keep an eye on it!).
• Sprinkle with the herbs. Allow the dish to stand at room temperature for 20 to 25 minutes to allow the milk mixture to set and thicken. Enjoy hot, with additional salt and pepper to taste (the amount of salt you need will vary based on the saltiness of your ham and broth).

Video

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 24g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Potassium: 605mg | Fiber: 3g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 1mg

More Potatoes

Side Dishes

Roasted Red Potatoes

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Soups & Stews

Potato Leek Soup

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Side Dishes

Baked Potato

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Give your holiday scalloped potatoes a creamy, tangy twist with Scalloped Potatoes with Goat Cheese. Thinly-sliced Yukon golds are layered with goat cheese and earthily flavored with garlic and rosemary, they’re easy to prepare and made without any heavy cream.

My love of sides (here’s looking at you Mashed Butternut Squash and Healthy Sweet Potato Casserole) led me to create this recipe for these creamy scalloped potatoes with goat cheese.

They have all the flavor and presentation of traditional Scalloped Potatoes, but with a slight deviation with the delightfully unexpected goat cheese addition.

Serve as a standalone side with any special dinner, or alongside your entire holiday spread.

How to Make Scalloped Potatoes with Goat Cheese

This recipe is easy because you don’t have to make a separate béchamel sauce, and the results are irresistibly velvety.

Plus did we mention GOAT CHEESE?!

Layers of heaven, here we come!

The Ingredients

• Yukon Gold Potatoes. Yukon Gold potatoes are my recommended best potatoes for this recipe (and both Scalloped Potatoes and Ham and Crockpot Scalloped Potatoes).

• Goat Cheese. While you may have tried scalloped potatoes without cheese (hello Cheesy Scalloped Potatoes), the goat cheese adds the creamy decadence and mouthfeel that these potatoes demand, along with a subtle tang that makes the recipe taste far more interesting. (If you love goat cheese, serve these Fig Goat Cheese Appetizer Bites as an appetizer.)
• Parmesan Cheese. Salty, cheesy, and wonderful when paired with the goat cheese…and just about everything else.
• Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
• Garlic and Rosemary. Two other big flavor boosters. They give the potatoes the much-needed freshness that other from-scratch scalloped potatoes recipes often lack.

The Directions

1. Slice your potatoes.

2. Place the potatoes in a large bowl and add olive oil and spices. Toss to coat.

3. Spread a portion of the potato slices in the bottom of the casserole dish.

4. Scatter with goat cheese. Repeat the steps, making layers.

5. Pour milk over the top of the dish, then finish it off with Parmesan cheese.

6. Baked scalloped potatoes covered at 400 degrees F for 30 minutes, then uncover and bake 15 minutes more, until bubbly and golden. Top with rosemary, and serve hot. ENJOY!

Storage Tips

• To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
• To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.

What to Serve with Scalloped Potatoes with Goat Cheese

• Scalloped potatoes with goat cheese are fabulous standalone side for a special meal, such as with roasted chicken or beef, or with a vegetarian main dish such as roasted vegetables or a quiche.
• Or, pair them with even more favorite sides for your full holiday spread, like Mashed Sweet Potatoes, Roasted Asparagus, or Cornbread Stuffing.

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

The Best Mandoline

This mandoline easily slices fruits and vegetables with four different adjustable thicknesses. It’s dishwasher safe too!

Get on AMazon

Your company will be oo-ing and ahh-ing with every bite of these cheesy, creamy gourmet twist on scalloped potatoes.

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Scalloped Potatoes with Goat Cheese

Scalloped potatoes are layered with creamy goat cheese, garlic, and rosemary, for an irresistible side dish and spin on scalloped potatoes.

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 244kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds small Yukon gold potatoes scrubbed with peels on*
• 3 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 5 ounces goat cheese
• 1/4 cup whole milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary

Instructions

• Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
• With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
• Spread 1/3 of the potato slices in the bottom of the prepared dish.
• Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, the remaining goat cheese, and finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
• Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese.
• Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve ho

Video

Notes

• *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
• TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
• TO MAKE FOR A CROWD: This recipe can be doubled and baked in a 3-quart casserole dish. You may need to adjust the baking time.
• TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days. 
• TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
• TO FREEZE: Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. 

Nutrition

Serving: 1of 6 | Calories: 244kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Potassium: 520mg | Fiber: 3g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 1mg

Related Recipes

Here are more of my very favorite holiday side dish recipes with potatoes:

Slow Cooker

Crock Pot Baked Potatoes

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Instant Pot

Instant Pot Mashed Potatoes

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Side Dishes

Oven Roasted Potatoes

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Asparagus Casserole is a bridge between seasons. With a rich and creamy sauce, crisp topping, and tender fresh asparagus, it’s a marriage between cold-weather comfort and the happiest harbingers of spring.

Fellow asparagus lovers, in addition to Air Fryer Asparagus, creamy Asparagus Soup, and Easy Asparagus Tart, today’s recipe belongs on your springtime asparagus recipe to-do list.

A seasonal riff on my popular Healthy Green Bean Casserole, this healthy asparagus casserole is the perfect way to say farewell to winter and hello to the warmer months ahead.

Like my favorite healthy casserole recipes, this is a from-scratch casserole that ditches the cream of mushroom soup and uses simple ingredients you likely already have around.

Why Make Asparagus Casserole

I originally envisioned this cheesy asparagus casserole recipe as an Easter side dish or Mother’s Day brunch addition.

That said, it’s so easy to make (and so creamy and delish!) you don’t need to wait for a special occassion to make it .

Just like this Broccoli Bake, it’s a fun, yummy way to eat your veggies.

• Quicker and Easier. Unlike green bean casserole, this is one creamy vegetable casserole that doesn’t require blanching before adding the vegetables to the sauce.
• Seasonal. While asparagus can be found year-round, the best spears are found in spring. The season is short, so grab some asparagus while it is in season.
• Sneaky. Are vegetable haters in your house? I find disguising vegetables under a cloak of creamy wonderment and crispy crunch (hello, Cauliflower Casserole) is a surefire way to please even the most picky “discerning” eaters.

How to Make Asparagus Casserole

Like a summertime Zucchini Casserole, what makes this easy asparagus casserole recipe special is its use of fresh ingredients.

Skip asparagus casserole cream of mushroom soup-style.

In fact, with this recipe, you can skip canned asparagus casserole of any kind.

While I am all for a smart shortcut, here, using unprocessed, wholesome ingredients pays off in every bite.

The Ingredients

• Asparagus. This low-calorie veggie is the scrumptious star of our casserole and these other asparagus recipes. It pairs beautifully with mushrooms and the cheesy breadcrumb topping. Plus, asparagus is rich in fiber, vitamins, and folate.

• Mushrooms. Mushrooms bring earthy, umami goodness to the casserole, giving it deep flavor. They’re also filled with fiber, antioxidants, and vitamins.

• Milk. 2% milk provides the casserole with the perfect amount of richness without the need for heavy cream.
• Flour. Helps thicken the casserole filling and makes it luscious.

• Spices. Salt, pepper, dried basil, and nutmeg give the casserole delicious flavor. A bit of garlic would be a nice aromatic addition too.
• Greek Yogurt. Using Greek yogurt to thicken casseroles is one of my favorite healthy hacks. It’s creamy, tangy, and packed with protein.
• Fresh Basil. Basil is a spectacular finishing touch that adds wonderful freshness.
• Crispy Panko Topping. A combination of whole wheat panko breadcrumbs, Parmesan, lemon zest, and melted butter creates our crispy casserole topping. It’s perfectly cheesy and flavorful!

The Directions

1. Stir the Parmesan topping together.

2. Sauté the asparagus, onion, and mushrooms.

3. Stir in the flour, until it disappears. Pour in the milk to make the sauce.

4. Once the sauce has thickened, remove it from the heat. Add the yogurt, lemon juice, and fresh basil.

5. Transfer the asparagus mixture to a baking dish.

6. Add the breadcrumb mixture on top. Broil to toast the topping. Let stand for a few minutes, then ENJOY!

Storage Tips

• To Store. Refrigerate the casserole in an airtight container for up to 4 days. 
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave. 
• To Freeze. Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Asparagus Casserole

Need help putting together your Easter, Mother’s Day, or Asparagus Appreciation Day (okay, I made this one up) menu plan?

Pair this easy casserole with one or more of these delectable options.

• Beef or Pork. For a hearty meat pairing, try this Baked Pork Tenderloin or Air Fryer Steak.
• Poultry. Baked Bone In Chicken Breast, Grilled Chicken Thighs, or this Spatchcock Turkey are all proven winners.
• Crowd-Pleasing Sides. Make your holiday plate complete by nestling a scoop of Instant Pot Mashed Potatoes, Roasted Carrots, or Crockpot Wild Rice Stuffing beside this asparagus delight.
• Bread. Waste not. Soak up any remnants of the creamy mushroom sauce on your plate with this No Knead Focaccia or Rosemary Olive Oil Bread.

Recommended Tools to Make this Recipe

• Baking Dish. One of my most-loved kitchen tools.
• Dutch Oven. The perfect tool for preparing the casserole ingredients.
• Citrus Juicer. My #1 hack for easily juicing lemons and limes.

Beautiful Baking Dish

This high-quality baking dish will be your go-to for casseroles and so much more. It’s heavy-duty and will last a lifetime.

Get on AMazon

Asparagus season, we welcome you, casserole style!

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Asparagus Casserole

This easy asparagus casserole recipe from scratch with mushrooms, cheese, breadcrumbs is a healthy version of the old-fashioned recipe.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 5 minutes minutes

Total Time 55 minutes minutes

Servings 10 servings

Calories 140kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/2 cup whole wheat panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• Zest of 1 small lemon plus 1 tablespoon juice, divided
• 3 tablespoons unsalted butter divided
• 1 tablespoon extra-virgin olive oil
• 2 pounds asparagus trimmed and cut into 1-inch pieces
• 1 medium onion very thinly sliced
• 8 ounces baby bella (cremini) mushrooms, sliced (do not use plain white mushrooms, as they do not have much flavor)
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon ground nutmeg
• 7 ounces 2% Greek yogurt
• 1/4 cup chopped fresh basil plus additional for garnish

Instructions

• Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
• In a small bowl, stir together the panko, Parmesan, and lemon zest. Melt 2 tablespoons of the butter, pour over the top, then stir to moisten. Set aside.
  
• Meanwhile, heat the oil and remaining 1 tablespoon butter in a large, wide saucepan or Dutch oven over medium heat. Add the asparagus, onion, and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes.
  
• Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
  
• Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high.
• Stir in the salt, pepper, dried basil, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or rubber spatula along the bottom of the pan to prevent sticking.
• Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Run the spoon or spatula along the bottom very frequently at the end to make sure that your sauce isn’t sticking.
• Remove the sauce from the heat. Stir in the Greek yogurt, 1 tablespoon lemon juice, and fresh basil. Taste and adjust the seasoning as desired.
  
• Spoon the mixture into the prepared baking dish and spread into an even layer.
  
• Sprinkle the breadcrumb mixture over the top.
  
• Transfer to the oven and broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 5 to 10 minutes prior to serving. Garnish with additional fresh basil.

Video

Notes

• TO MAKE AHEAD: The casserole can be assembled without the topping through Step 9 up to 1 day in advance or frozen up to 1 month in advance; be sure you are using a freezer-safe baking dish. Cover tightly and refrigerate. When ready to bake, let come to room temperature (if the dish is in the freezer, place it in the refrigerator the night before to thaw). Sprinkle with breadcrumb topping and bake as directed.
• TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. 
• TO FREEZE: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 10) | Calories: 140kcal | Carbohydrates: 13g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Potassium: 384mg | Fiber: 2g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 2mg

Casseroles for All Seasons

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Tomato Casserole

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