Deep-Dish Organic Potato Bake

My Sister-in-Law, Phyllis Gates-Moseley, is known in our family for her high-spiritedness, her friendliness, her mile-wide enthusiasm, and absolutely for her potato bake. This casserole has been a familial favorite for more than 20 years. When there is a family gathering, there will be Phyllis’s potato bake on the table without fail. If family members are running late for the gathering, well, they just miss out. Nobody is polite, nor are they thinking of others, when they scoop up a serving of this cheesy, velvety, crunchy-on-the-top potato casserole.

So when I was solicited by a representative of the Idaho Potato Commission to submit a recipe and photo of a dish made with IDAHO® Potatoes, naturally, I thought of Phyllis and her potato bake. I made a few changes to the recipe: I used organic IDAHO® Potatoes, organic white cheddar–and I made it deep dish–for more of what we love about Phyllis’s casserole.

Found these organic potatoes at my local Wegman’s market
Peel and place potatoes in iced water

Shred potatoes and white cheese. 

Spread crushed cornflakes on top of potatoes and cheese.
Bake at 350 degrees for 75 minutes. 
I was paid by the Idaho Potato Commission to purchase items for, make, and photograph this recipe.
 (I’m giving half of the proceeds to Phyllis!) 
Deep Dish Organic-Potato Bake 

·      3 pounds of organic Idaho® potatoes, peeled and shredded**

·      2 tablespoons of white wine vinegar

·      1 medium onion, minced

·      1 stick of margarine, melted (reserve 2 tablespoons)

·      ½ cup of condensed cream of celery soup

·      8 ounces of sour cream

·      8 ounces of white (or regular) cheddar cheese, shredded

·      ¼ teaspoon of salt (optional)

·      1 teaspoon of white pepper

·      1 cup of plain cornflakes
1.             Fill large bowl with ice, water, and two tablespoons of white-wine vinegar (which will keep potatoes from browning). Place shredded potatoes in this mixture as you peel and shred them.

2.             Drain shredded potatoes in colander for 10 minutes; gently squeeze excess moisture from potatoes and transfer to a dry bowl.

3.             Add onion, margarine, condensed soup, sour cream, cheese, salt (if needed) and pepper to the potatoes; blend ingredients by stirring.

4.             Spray a 96-ounce baking dish lightly with non-stick cooking spray. Pour mixture into the baking dish and set aside.

5.             Place cornflakes into a sandwich bag and crush with a rolling pin or substitute. Once the cornflakes are crushed, add the remaining melted margarine and shake bag until crushed flakes are evenly coated.

6.             Spread cornflake topping evenly over the potato mixture.

7.             Pre-heat oven to 350 degrees and bake casserole for 75 minutes. Let it rest for 10 minutes after baking. Serve very warm.

Serves 12

**A food processor was used to shred potatoes for this recipe.

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  1. says

    CHRISTINE:You have some pretty wonderful recipes using potatoes yourself!

    JESS: Thanks for dropping by and commenting! I hope you get a chance to try this. If you make it, please let me know what you think!

    RED BIRD: Thanks for visiting and commenting! I wish you could taste the dish!

  2. Anonymous says



  3. says

    KATRINA: You are now one of my official tasters! Thanks for taking the time to leave a comment.

    SOMMER: I’m so excited that you stopped by! I have loved your blog for months now, and your food photos are mouthwatering and inspiring! Thanks!

  4. says

    Don here, Idaho Potato Commission. I think this would be a wonderful side dish for a chilly evening warm up. I’d even be tempted to purchase a slice of ham steak, cut it into chunks and add to make this an entree casserole. Beautiful photo, thanks for sending on the recipe idea.

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