Golden Potato Casserole
Serves: 6-8
Preparation Time: 1 hour
Cooking Time: 2 1/2 Hours
There’s just something magical about a cozy, golden, straight-from-the-oven casserole.
This Golden Potato Casserole is my love letter to all things warm and hearty, layered with tender roasted potatoes, soft aromatics, and a delicate veggie blend that lets the flavors shine without ever stealing the spotlight. And the sauce? Oh my goodness. It’s silky, savory, and sunshine-yellow, bringing everything together in the most delicious way.
Base Ingredients
2 medium Sweet Potatoes
5 large Yukon Gold Potatoes
1 large Onion, cut into 8 chunks
6 cloves of Garlic
2 tbsp Water (for roasting packet)
Veggie Layer Ingredients
1 cup Zucchini, finely diced
1 cup Eggplant, finely diced
1 cup Mushrooms, finely diced
1 cup Onion, chopped
2 cups Kale, Chard, or Spinach, chopped
4 cloves Garlic, minced
2–3 tbsp Water or Vegetable Broth if sticking to pan
Golden Cream Sauce Ingredients
6 tbsp Nutritional Yeast
1 tbsp fresh Lemon Juice
½ tsp Turmeric
½ tsp Smoked Paprika
1 tsp Italian Seasoning
½ tsp Tarragon
¼ tsp freshly ground Black Pepper
1 tsp Potato Starch or Cornstarch
½ tsp Baking Powder
¾–1 cup unsweetened Almond Milk (as needed for consistency)
Base Directions
Preheat the oven to 400°F.
Spread the cubed potatoes on a parchment-lined baking sheet.
In a parchment or foil pouch, add:
onion chunks
6 garlic cloves
2 tablespoons water
Seal and place on the same tray
Bake for 1 hour or until potatoes are tender and onion/garlic are soft
Veggie Layer Directions
Preheat the oven to 400°F.
Spread the cubed potatoes on a parchment-lined baking sheet.
In a parchment or foil pouch, add:
onion chunks
6 garlic cloves
2 tablespoons water
Seal and place on the same tray
Bake for 1 hour or until potatoes are tender and onion/garlic are soft
Golden Cream Sauce Directions
Add roasted onion, roasted garlic, and all roasting juices, nutritional yeast, lemon juice, almond milk, turmeric, smoked paprika, Italian seasoning, tarragon, black pepper, potato starch, and baking powder to a NutriBullet and blend until smooth and creamy.
Taste and adjust lemon or nutritional yeast if desired.
Final Directions
Combine Sauce with the Vegetables
Add ½ cup of Golden Cream Sauce to vegetables and heat for 1-2 minutes to allow sauce to thicken.
Assemble the Casserole
Using a 9×13 or similar dish, spread half the potato mixture evenly along the bottom. Top with ½ cup of golden sauce. Add more potato mixture, then top with vegetable mixture.
Bake
Bake at 400°F for 30 minutes until the top is lightly golden and edges are slightly crisp.
Let cool 10–15 minutes before serving so it firms up.
Garnish with optional toppings like chives, smoked paprika, or green scallions
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