By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
168 cal · 35 min
Quick and Easy Potato Casserole
Recipe GLPR6b03a24b71cdcc
A simple microwave potato casserole featuring thinly sliced Yukon Gold potatoes layered with caramelized onions, sharp cheddar cheese, and herbs, bound together with a savory broth and mustard mixture. This comforting side dish cooks in about 20 minutes and serves 6.
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Ingredients
3 1/2 Yukon Gold potatoes, very thinly sliced
1 cup onion, quartered and thinly sliced
1 cup shredded reduced-fat sharp cheddar cheese
1/2 teaspoon Italian herb seasoning
1/2 cup low-sodium vegetable or chicken broth
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic salt
Nonstick cooking spray
Directions
Coat an 8-inch microwave-safe baking dish with nonstick cooking spray.
Arrange one-third of the sliced potatoes on the bottom of the dish. Top with half of the sliced onions, then sprinkle with one-third of the shredded cheese and half of the Italian herb seasoning.
Repeat the layering: add another one-third of the potatoes, followed by the remaining onions, another one-third of the cheese, and the remaining herbs.
Top with the final one-third of the potatoes, arranging them in a solid, overlapping layer with no gaps. Sprinkle the remaining cheese over the top.
In a small bowl, whisk together the broth, Dijon mustard, and garlic salt until well combined. Pour this mixture evenly over the potato and cheese layers.
Cover the dish with microwave-safe plastic wrap. Microwave on HIGH for approximately 20 minutes, or until a food thermometer inserted into the center of the casserole reads 165°F.
Using oven mitts or a clean kitchen towel, carefully remove the hot dish from the microwave. Slowly peel back the plastic wrap away from you to release the steam safely. Allow to cool for 1-2 minutes before serving.
Comments
Every ingredient is a commodity item at every Charlotte chain—potatoes, onions, cheddar, and broth are rock-bottom staples. At current prices, this runs about $1.20 per serving, driven mainly by cheese and potatoes. The stated 35 minutes is honest if you slice potatoes thin and preheat your oven, though a food processor or mandoline makes a real difference. This is a solid weeknight side that reheats decently, feeds a family without fuss, and works year-round, but it's straightforward enough that it lands as a reliable workhorse rather than something special.
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