Potato and Farmer’s Cheese Casserole
This potato and farmer’s cheese casserole is a comforting, flavorful side dish with layers of tender potatoes and creamy cheese. Perfect for any meal, it’s sure to be a crowd-pleaser at your next gathering.
Mashed potatoes are a classic side dish that show up on just about every holiday table. They’re comforting, creamy, and always hit the spot. Personally, I’ve always been a huge fan of potatoes—they’re my go-to side, hands down. Maybe it’s my Belarusian roots coming through 😊. Today, I’m switching things up and bringing you a fresh way to enjoy this beloved vegetable: a potato and farmer’s cheese casserole.
This casserole is a fun and flavorful twist on traditional mashed potatoes. Instead of simply mashing, you’ll layer cooked, shredded potatoes with farmer’s cheese (a Slavic staple!). If you can’t find farmer’s cheese, ricotta works just as well and gives the dish that creamy, cheesy goodness. The end result is a fluffy, almost soufflé-like casserole with a perfectly crispy, golden layer on top.
The combination of soft potatoes and melted cheese makes for a dish that’s rich in flavor and texture. It’s the perfect alternative to mashed potatoes for your next gathering—trust me, your guests will love the surprise!
Ingredients:
2 1/2 lbs potatoes
1 1/2 Tablespoon butter or oil, divided
1 large onion, minced
2-3 garlic cloves, minced
12-16 oz farmer’s cheese or ricotta(depending on how much cheese you like)
1 whole egg and 3 egg yolks
1 cup Parmesan cheese, finely grated (divided)
1/2 cup Mozzarella cheese, finely grated, optional
1 1/2 cups half n half
salt, pepper
dry herbs, optional
How To Make Potato and Farmer’s Cheese Casserole
Preheat the oven to 350 degrees Fahrenheit. Grease a rimmed baking dish with 1 Tablespoon of butter or oil.
Cook the potatoes in their skin, either in water or bake them in the oven.
When the potatoes are cool enough to handle, peel them and grate them on the large holes of a box grater.
Meanwhile, melt 1/2 Tablespoon butter or oil in a skillet. Add the onions and garlic. Season with salt and pepper and cook for about 5 minutes, until the onions are tender.
In a bowl, mix the farmer’s cheese with 2/3 cup of the Parmesan cheese, the whole egg and mix to combine. Season with salt and pepper. You can also add some grated Mozzarella cheese, or any other cheese that melts well.
Whisk the egg yolks and the half n half together, also seasoning with salt and pepper.
Layer 1/3 of the potatoes into the bottom of the prepared baking dish.
Sprinkle 1/3 of the onion and garlic mixture on top of the potatoes, and season with salt, ground black pepper and dry herbs (if you’re using them). I really like this dry herb mixture. 
Spread out half of the cheese mixture next. 
Repeat with another layer of potatoes, onion and garlic, then the second half of the cheese mixture and top it off with another layer or potatoes, onions and garlic, seasoning each layer of potatoes.
Pour the half and half and yolks over the whole dish and sprinkle the top with the remaining cheese.
Bake, covered, in the preheated oven for 35-45 minutes. Uncover and bake for another 5-10 minutes, until the cheese is golden brown.
Belorussian Potato and Cheese "Souffle" Babka
Ingredients
- 2 1/2 lbs potatoes
- 1 1/2 Tablespoon butter or oil divided
- 1 large onion minced
- 2-3 garlic cloves minced
- 12-16 oz farmer's cheese or ricotta depending on how much cheese you like
- 1 whole egg and 3 egg yolks
- 1 cup Parmesan cheese finely grated (divided)
- 1/2 cup Mozzarella cheese finely grated, optional
- 1 1/2 cups half n half
- salt pepper
- dry herbs optional
Instructions
- Cook the potatoes in their skin, either in water or bake them in the oven.
- When the potatoes are cool enough to handle, peel them and grate them on the large holes of a box grater.
- Meanwhile, melt 1/2 Tablespoon butter or oil in a skillet. Add the onions and garlic. Season with salt and pepper and cook for about 5 minutes, until the onions are tender.
- In a bowl, mix the farmer's cheese with 2/3 cup of the Parmesan cheese, the whole egg and mix to combine. Season with salt and pepper. You can also add some grated Mozzarella cheese, or any other cheese that melts well.
- Whisk the egg yolks and the half n half together, also seasoning with salt and pepper.
- Layer 1/3 of the potatoes into the bottom of the prepared baking dish. Sprinkle it with salt, ground black pepper and dry herbs (if you're using them). I really like this dry herb mixture. Sprinkle 1/3 of the onion and garlic mixture on top of the potatoes, followed with half of the cheese mixture. Repeat with another layer of potatoes, onion and garlic, then the second half of the cheese mixture and top it off with another layer or potatoes, onions and garlic, seasoning each layer of potatoes. Pour the half and half and yolks over the whole dish and sprinkle the top with the remaining cheese.
- Bake, covered, in the preheated oven for 35-45 minutes. Uncover and bake for another 5-10 minutes, until the cheese is golden brown.
20 Comments
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Julia
Oh This looks so good! ( You know specially for belorussians lol:) will have to try this one!
olgak7
We Belorussians sure do like our potatoes:).
Alla
Oh this brings me back to my childhood. Thank you for posting this. I’m pinning it to make at our next family get together.
olgak7
Thank you, Alla. I would love to hear what you think once you make it.
Katya @ Little Broken
I can see myself eating this on a cold fall day! Looks delicious and love a different twist to regular mashed potatoes.
olgak7
Absolutely, Katya. Cold days call for comforting dishes, just like this one:).
Valya of valyastasteofhome.com says
Looks delicious! My mom used to make it very similar. I should try your way. Thanks Olga! 🙂
olgak7
It’s such a homey recipe:). I hope you enjoy it, Valya.
Becky
As soon as it cools off… this is so going to happen!
olgak7
Yes, it’s definitely a comforting dish, Becky. I made it on a dreary, rainy day, so it was perfect.
tatyana
What temp should the oven be? It only says the time. Thanks
tatyana
Nevermind sorry i didnt pay attention its says it in the beginning of your recipe 🙂
Tatyana Pashnyak
I am drooling! 🙂 What an awesome way to use the leftover baked potatoes!
randomfrenchie
Hi Olga ! I’ve tried this recipe tonight and I loved it. Thanks ! Love from France.
olgak7
I’m so happy to hear that:).
Lena
Looks great, I live in Australia but my Belarusian/Lithuanian origin calls for potato dishes from time to time. Must try this recipe as a side dish on a cold winter night. Spasibo Olga!
IrishAinCA
I may have missed it, but
1) what type of potato do you recommend, e.g., a dry (Russet) or a waxy (red or Yukon Gold)?
2) which dried herbs do you recommend?
Eager to try this! Thanks.
olgak7
Since you bake the potatoes first, any type of potatoes will work in this recipe, russets, gold, or even red. It won’t make a significant difference in the end result.
For the dry herbs, I like dry/granulated onion, garlic, chives, as well as parsley, thyme, etc. You can use a seasoning blend that is already mixed, or combine different herbs and spices individually. In the past, I would suggest different brands that I like to use, but most of the time, they would only be available for only a small amount of the people asking, so I just recommend sticking with what you have available and what you like. Hope that helps:).
A
To confirm, are you recommending Simply Organic Chicken Grilling Seasons for the “dried herbs”? Looking forward to trying this!!
olgak7
That’s a great option, if you can find it, or use any other combination of herbs that you enjoy.