Marry Me Potato Casserole

Listen to me! This is not your grandmother’s bland, soggy side dish; this is a stunning Marry Me Potato Casserole so incredibly rich and flavorful it will literally have your partner down on one knee before the first forkful hits their tongue. We are talking about layers of golden Yukon spuds, zesty sun-dried tomatoes, and a cream sauce so velvety it should be illegal. This dish is the ultimate partner for a succulent Pot Roast on a cold Sunday night. Stop settling for mediocre, under-seasoned rubbish and treat this Marry Me Potato Casserole with the respect it deserves. Get in the kitchen!

Ingredients for Marry Me Potato Casserole

• 3 lbs Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
• 3 tbsp unsalted butter
• 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 1/2 tbsp garlic, minced
• 2 tbsp all-purpose flour
• 1 3/4 cups chicken broth
• 1 1/2 cups heavy cream
• 3 oz low-moisture mozzarella cheese, shredded
• 1/3 cup Parmesan cheese, grated
• 1 1/2 tbsp tomato paste
• 1 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1 tsp crushed red pepper flakes
• Fresh parsley or basil for garnish (optional)

Instructions to prepare Marry Me Potato Casserole

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to ensure nothing sticks to that beautiful pan.
2. Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped sun-dried tomatoes and minced garlic. Cook, stirring frequently, until the kitchen smells like heaven (about 1 minute).
3. Make the Roux: Sprinkle the flour over the tomato-garlic mixture. Cook, stirring constantly, for about 1–2 minutes until the flour turns slightly golden. Don’t burn it!
4. Whisk Liquids: Gradually whisk in the chicken broth until fully combined and smooth. Whisk in the heavy cream and bring the mixture to a gentle simmer. Cook for 3–5 minutes until the sauce has thickened slightly.
5. Finish Sauce: Remove from heat. Whisk in the mozzarella, Parmesan, tomato paste, oregano, salt, and crushed red pepper until the cheeses are melted and the sauce is uniform and glossy.
6. Layer the Casserole: Spread about 1 cup of the sauce evenly over the bottom of the prepared baking dish. Arrange a third of the sliced potatoes over the sauce. Repeat the layers (sauce, then potatoes) twice more, finishing with a final thick layer of sauce on top.
7. Bake: Cover the dish tightly with aluminum foil. Bake for 1 hour and 15 minutes to let those potatoes get tender.
8. Crisp the Top: Remove the foil and continue baking for another 15–20 minutes, or until the potatoes are soft and the top is golden brown, bubbly, and gorgeous.
9. Rest and Serve: Let the casserole stand for 15–20 minutes before serving to allow the sauce to set. Garnish with fresh herbs if you want it to look professional.

Marry Me Potato Casserole Details

Prep Time: PT15M

Cook Time: PT1H35M

Total Time: PT1H50M

Servings: 8

Expert Tips

Substitutions for Marry Me Potato Casserole

If you cannot find Yukon Golds, use Russets, but peel them first! You can swap the chicken broth for vegetable broth if you are serving a vegetarian guest, but for the love of food, do not use skim milk instead of heavy cream or the sauce will break and look like a disaster.

Errors to Avoid with Marry Me Potato Casserole

The biggest mistake is slicing the potatoes too thick. If they are thicker than 1/8-inch, they will be raw in the middle while the sauce burns. Use a mandoline for consistency! Also, do not skip the resting period; if you cut into it immediately, the sauce will run everywhere like a leaky pipe.

Alternative Cooking of Marry Me Potato Casserole

For a rustic, crispy-edged finish, you can bake this in a massive seasoned cast-iron skillet. The heat retention from the iron creates a stunning crust on the bottom and sides that a glass dish simply cannot replicate.

Frequently Asked Questions about Marry Me Potato Casserole

Q1: Can I make this dish ahead of time?

Absolutely! You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours. Just make sure to add an extra 10-15 minutes to the baking time since you are starting from a cold temperature. Wake up!

Q2: Why is my sauce curdled?

This usually happens if you boil the cream too hard or use low-fat dairy. Keep the heat at a gentle simmer. If you use high-quality heavy cream and whisk properly during the roux stage, your sauce will be as smooth as silk.

Q3: Do I really need to use sun-dried tomatoes?

Yes! That is what makes it "Marry Me" style. The concentrated acidity and sweetness of the tomatoes cut through the richness of the cream and cheese. Without them, it is just a regular potato bake. Don't be lazy!