This potato casserole recipe is inspired by our favorite quick service breakfast at Disney World’s Beach Club Marketplace! Creamy and cheesy, this delicious dish is similar to au gratin potatoes, but better. Baked up in a rectangular cake pan and coated in breadcrumbs, this is just like Mom would make!
We’ll never forget the first time we tried the Beach Club's potato casserole. Sitting in The Solarium, we had full platters of Mickey waffles, biscuits, bacon, sausage and scrambled eggs and, yet, we kept going back to the potatoes! This had never happened in our long history of Disney breakfast platters.
At Disney's Beach Club Marketplace, the potatoes aren’t just a side dish. They are the main event! In fact, the potato casserole is so good, we think they should serve it next door at Yachtsman Steakhouse.
It's no wonder we were eager to recreate this back home! Luckily, this Disney inspired potato casserole recipe is easy to make. Thanks to Mr. Dell's frozen potatoes, you don't have wash, peel or shred potatoes. Just dump the shredded potatoes out of the bag, thaw, and voila!
The panko breadcrumb topping takes these potatoes from delicious to irresistible. If you like the satisfying crunchy outside of a hash brown, don't skip the topping here. It takes just a minute to whip up, but makes all the difference.
Once the potatoes are out of the oven, it's hard to resist digging in. But, just like a good lasagna, it needs to sit a few minutes to come together. Once ready, we recommend scooping servings of the potatoes using a disher or ice cream scoop. This is just like Disney's Beach Club does.
To scoop our potatoes, we use the same disher as our Contempo Café Peanut Butter Pie copycat, another fun recipe to check out!
In addition to breakfast, we like to serve these cheesy potatoes with ham, steak or salmon. Any time of day, these are awesome. We hope you feel the same!
Ingredients
- 30 oz Mr. Dells shredded hash browns (frozen)
- 1/2 cup plus 6 tablespoons unsalted butter, divided
- 1 tablespoon fresh minced onion (we used a food processor)
- 1/2 cup heavy whipping cream
- 1 cup shredded cheddar cheese (freshly shredded from a block melts better)
- 1/2 cup sour cream
- 1 teaspoon plus a few more dashes salt, divided
- 3/4 cup plain panko breadcrumbs
- 1/2 teaspoon finely chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F.
- Grease an 8” x 8” x 2” deep baking dish with 1 tablespoon of softened butter. Set aside.
- Pour the frozen potatoes into a large, microwave-safe bowl. Thaw the potatoes in the microwave at 50% power. Our potatoes took about 18 minutes to thaw. Our potatoes did not have any water in the bottom of the pan after thawing, but if yours do, drain the water.
- Meanwhile, in a small saucepan, melt 1/2 cup of butter. Add the onion and sauté on medium heat for approximately 3 minutes. Then, remove from the heat and immediately whisk in the cream and the shredded cheese. If the cheese does not melt into the sauce, return the pan to the heat and whisk until the cheese is melted.
- Once the cheese is melted, whisk in the sour cream and 1 teaspoon salt. You have the sauce!
- Pour the sauce onto the thawed potatoes and stir to coat the potatoes in sauce.
- Add the potatoes to the 8” x 8” baking dish, spreading evenly, and bake for 40 minutes.
- Once the potatoes have been in the oven for about 30 minutes, make the breadcrumb topping by stirring together the breadcrumbs, parsley and 5 tablespoons of melted butter. Season with a couple dashes of salt.
- After the potatoes have baked for 40 minutes, remove them from the oven and pour the breadcrumbs mixture over the potatoes. Spread the breadcrumbs with a spoon to evenly coat the entire top of the potatoes.
- Return the potatoes to the oven and bake for 15 to 20 minutes or until the breadcrumbs on top of the potatoes are nicely browned. Let the potatoes sit for 10 minutes before serving. Enjoy!
Notes
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