Caesar Potato Casserole

A comforting twist on the classic Caesar salad, this casserole layers tender roasted potatoes with creamy Caesar dressing, savory Parmesan cheese, and a crispy breadcrumb topping. It’s a hearty, indulgent side dish that pairs perfectly with grilled meats or stands alone as a vegetarian main course.

Origin Caesar Potato Casserole

Inspired by the iconic Caesar salad, this casserole reimagines its flavors into a warm, satisfying dish. While the original salad hails from Mexico (created by Italian-American chef Caesar Cardini), this baked version leans into modern comfort food trends, blending crispy potatoes, umami-rich dressing, and melty cheese.

What I Love About This Recipe

This casserole strikes a perfect balance between creamy, crispy, and salty. The roasted potatoes develop a golden crust, while the Caesar dressing and Parmesan add rich, tangy depth. The breadcrumb topping provides a satisfying crunch, making every bite dynamic and flavorful. It’s a crowd-pleaser that’s easy to prepare yet feels indulgent.

Also Read : Pancetta Primavera Rigatoni

Caesar Potato Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

250

kcal

Ingredients

• 2 lbs baby potatoes, halved

• 3 tbsp olive oil

• Salt and black pepper to taste

• 1 cup Caesar dressing (homemade or store-bought)

• 1 cup grated Parmesan cheese

• 1 cup chopped kale or spinach (optional, for added greens)

• ½ cup panko breadcrumbs

• 2 cloves garlic, minced

• 1 tsp lemon zest (optional, for brightness)

• Fresh parsley, chopped (for garnish)

Directions

• Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish.
• Toss the halved potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
• In a bowl, mix the roasted potatoes with Caesar dressing, Parmesan cheese, and kale (if using). Transfer to the prepared baking dish.
• In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in panko breadcrumbs and lemon zest, cooking until golden (2-3 minutes). Sprinkle the breadcrumb mixture over the potatoes.
• Bake the casserole for 15-20 minutes, until bubbly and the top is crispy. Garnish with parsley and serve warm.

Notes

• Add cooked chicken or crispy bacon for a protein boost.
• Substitute sweet potatoes for a sweeter twist.
• For extra creaminess, mix in ¼ cup sour cream or Greek yogurt with the dressing.
• Store leftovers in the fridge for up to 3 days; reheat in the oven to retain crispiness.