Save to Pinterest A tangy, creamy casserole featuring fluffy mashed potatoes studded with chopped dill pickles and fresh herbs, baked to golden perfection. A unique twist on classic comfort food.
The first time I made this dish was for a neighborhood potluck, and it surprised everyone with its tangy kick. The combination of creamy potatoes and dill pickles instantly became a requested favorite at our holiday table.
Ingredients
- Potatoes: 1.5 kg (3.3 lbs) Yukon Gold or Russet potatoes, peeled and cut into chunks
- Salt: 1 tablespoon (for boiling water)
- Unsalted butter: 4 tablespoons, plus 2 tablespoons melted (for topping)
- Whole milk: 120 ml (1/2 cup)
- Sour cream: 120 g (1/2 cup)
- Eggs: 2 large
- Dill pickles: 120 g (3/4 cup), finely chopped
- Pickle brine: 2 tablespoons
- Fresh dill: 2 tablespoons, chopped (plus extra for garnish)
- Spring onions: 2, thinly sliced
- Garlic powder: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Shredded cheddar cheese: 80 g (3/4 cup)
Instructions
- Prepare oven and dish:
- Preheat your oven to 190°C (375°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Boil potatoes:
- Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil, reduce heat, and simmer until fork-tender, 15–18 minutes. Drain well.
- Mash potatoes:
- Return potatoes to the pot. Add butter and mash until smooth.
- Add flavorings:
- Stir in milk, sour cream, eggs, chopped dill pickles, pickle brine, fresh dill, spring onions, garlic powder, and black pepper. Mix until creamy and well combined.
- Assemble casserole:
- Transfer the mixture to the prepared baking dish. Smooth the top.
- Add topping:
- Sprinkle shredded cheddar cheese evenly over the top. Drizzle with melted butter.
- Bake:
- Bake for 25–30 minutes, until the top is golden and bubbling.
- Rest and serve:
- Remove from the oven and let rest for 5 minutes. Garnish with extra dill and serve warm.
Save to Pinterest My kids love helping me sprinkle cheese and drizzle butter before baking. It makes dinner prep feel more special and brings everyone into the kitchen.
Serving Suggestions
Serve this casserole warm, alongside roasted meats, grilled sausages, or as a vegetarian main with a crisp salad for a balanced meal.
Customization Ideas
Add a tablespoon of Dijon mustard for extra tang, or swap cheddar for Monterey Jack or Gruyère to change up the flavor profile.
Storage and Make-Ahead
Store leftovers covered in the fridge for up to 3 days. Reheat gently in the oven for best texture, or microwave individual portions as needed.
Save to Pinterest This tangy mashed potato bake is always a hit at gatherings. It pairs beautifully with simple roasted vegetables or mains and adds unexpected flavor to a classic side dish.
Common Recipe Questions
- → What type of potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal as they become fluffy when boiled and mashed, lending a smooth texture to the bake.
- → Can I adjust the tanginess in this dish?
Yes, adding a tablespoon of Dijon mustard enhances the tangy flavor, while reducing pickle brine can soften it.
- → How do fresh dill and pickles affect the flavor?
Fresh dill adds an herbaceous brightness that complements the tangy, crunchy dill pickles, creating a balanced, layered taste.
- → Is there a substitute for cheddar cheese topping?
Monterey Jack or Gruyère cheeses work well as alternatives, offering different flavor profiles without overpowering the dish.
- → What is the best way to serve this dish?
It pairs excellently with roasted meats, grilled sausages, or as a hearty vegetarian option alongside a fresh salad.
- → How can I make sure the topping gets golden and bubbly?
Bake the dish at 190°C (375°F) for 25–30 minutes and use melted butter drizzled over shredded cheese to encourage browning.