Creamy Potato Casserole with Peas

Creamy Potato Casserole/

Any potato lovers out there? This casserole is super simple with great flavor. Just potatoes, Oh-So-Un-Cheeze Sauce, peas and a generous sprinkle of smoked paprika. If you are cooking for one, this casserole will keep for a couple of days in the refrigerator, if it lasts this long! Enjoy!

Serves 5-6

Prep time: 20 minutes       Cook time: 60 minutes (includes boiling potatoes)


1 3/4 – 2 lbs. Yukon gold potatoes (I err on the larger amount and use the left over potatoes for snacks or other dishes), scrubbed, skin on (optional)

1 batch Oh-So-Un-Cheeze Sauce

1 3/4 cups of frozen peas, thawed

Smoked Paprika

Creamy Potato Casserole/nourishyourselfnow

Uncooked Potato Casserole



  • Scrub potatoes and boil (or steam) them until just fork tender, approx. 13-15 minutes. Make sure, not to over cook them or they become too mushy and will not slice well. When done, drain potatoes and run cold water over them to stop cooking.
  • Line an 8 x 8 baking dish with parchment paper
  • Preheat oven to 400 F
  • Make one batch of Oh-So-Un-Cheeze Sauce
  • When potatoes are cool enough to handle, slice them length wise into thin slices. Layer them in such a way that they are just slightly overlapping. Arrange in the following layers:
  • 1) potatoes
  • 2) sauce
  • 3) peas
  • 4) potatoes
  • 5) sauce
  • 6)peas
  • 7)potatoes
  • 8) sauce
  • 9) sprinkle with smoked paprika
  • Cover casserole and bake for 40 minutes, then uncover and bake for another 5 minutes.
  • Lest rest for a few minutes and serve.



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