This Smashed Potato Casserole recipe is full of smoky Spanish flavors. It's a unique, deliciously rich, creamy, comforting dish. A perfect fall side dish, it's great with braised meats, chicken and salads.
Years ago, I created this recipe by chance.
Much like when the stars align and something big happens in your life — my ingredients, my day, and my thoughts aligned, and this potato recipe was born
I'd been given a three-pound bag of baby yellow potatoes, I had two Spanish cheeses in the fridge and a new jar of smoked Spanish paprika in the pantry . . . . and from that, this smashed potato casserole with Spanish flavors came together.
It's been a crowd pleaser ever since. It's excellent for dinner parties, casual meals and bringing to potlucks.
Think creamy and buttery mashed potatoes on the inside, and crispy French fried potatoes on the outside -- all held together with scrumptious melting cheeses, and full of smoky Spanish flavors.
How to Make Smashed Potato Casserole
- Add the potatoes in an even layer to a sheet pan and place it in a preheated 400°F oven. Roast them until they're fork tender, about 25 minutes. Jiggle the baking sheet about halfway through the cooking time to turn them.
- Once the potatoes come out of the oven, use a smooth meat pounder or the bottom of your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. Sprinkle them with salt and pepper and set aside. Reduce the heat of the oven to 375°F, and keep the rack in the center.
- While the potatoes are roasting, add the butter to a heavy-bottomed, very large (12 to 14-inch) sauté pan. Place it over low heat and let the butter melt. Using a metal spoon, remove the milk solids from the surface -- they will appear as a creamy colored foam. (This is essentially a quick way to clarify the butter.)
- Turn the heat to medium-high and add the onions. During the first 15 minutes, stir them every few minutes. Once the onions are soft, sprinkle with a bit of salt, reduce the heat to medium-low and stir periodically. Caramelize the onions until they're all golden and soft, but still have a bite to them.
Recipe Tip: Every so often the bottom and sides of the pan will begin to brown. This adds flavor -- exactly what we want! Use a wooden deglazing spatula to work that back into the onions.
- Add the onions to a large mixing bowl and stir in cream, paprika, salt, and a few turns of black pepper. Let this cool to room temperature and then mix in both cheeses. Set aside.
- Add an even layer of the smashed potatoes to the bottom of an approximately 9 x 13 x 2-inch baking dish and evenly distribute half of the onion-cheese mixture over the top, being sure to get it into all of the nooks from the potatoes. Add the remaining potatoes on top -- if there are any gaps, slice some of the larger smashed potatoes in half, horizontally, and use both sides, round side up. Now add the remaining onion mixture over the top, again filling in any nooks between the potatoes.
- Place the pan, uncovered, in the preheated 375°F oven and bake until it's golden brown and very hot, about 25 minutes.
Variations
The variation possibilities are endless with a smashed potato casserole. You can use all sorts of cheeses and spices. Below are a few ideas:
- Gruyère + thyme and/or rosemary
- Asiago + oregano and/or thyme
- Parmesan + basil
- Muenster and Cheddar + cinnamon and cloves
Serving Suggestions
- This smashed potato casserole is fantastic with chicken and meat dishes. It's especially good with Mediterranean Flank Steak and Roasted Chicken Under a Brick.
- It's also great with hearty salads like Mexican Chopped Salad and Fried Lemon Caesar Salad.
Making it Ahead
Good news! You can make this entire casserole a day ahead of time. Let it cool to room temperature, wrap it well with foil and store in the refrigerator. Take it out about an hour before serving, and about thirty minutes before, remove the foil and reheat it in a 375°F oven.
Other Must-Try Smashed Potato Recipes
I hope you love this casserole as much as my family and I do!
Spanish Smashed Potato Casserole Recipe
Ingredients
- 3 pounds Baby Dutch Yellow Potatoes, washed and dried
- 3 tablespoons unsalted butter
- 4 cups yellow onions, thinly sliced
- 1 cup heavy cream
- 2 teaspoons smoked Spanish paprika
- 1 teaspoon Kosher salt (use half the amount if you're using table salt)
- a few turns of freshly ground black pepper
- 1½ cups Manchego cheese, grated
- 1½ cups grated Spanish firm goat cheese, (f you can't find one that's Spanish, any firm goat cheese will work.)
- olive oil for the pan
Instructions
Roast and Smash Potatoes
- Preheat the oven to 400°F and add the potatoes in an even layer to a sheet pan.
- Once the oven is ready, roast the potatoes until they're fork tender, about 25 minutes. Jiggle the baking sheet about halfway through the cooking time to turn them.
- Once the potatoes come out of the oven, use a smooth meat mallet or the bottom of your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. Sprinkle them with salt and pepper and set aside. Reduce the heat of the oven to 375°F, and keep the rack in the center.
Make Onion-Cheese Mixtute
- While the potatoes are roasting, add the butter to a heavy-bottomed, very large (12 to 14-inch) sauté pan. Place it over low heat and let the butter melt. Using a metal spoon, remove the milk solids from the surface -- they will appear as a creamy colored foam. (This is essentially a quick way to clarify the butter.)
- Turn the heat to medium-high and add the onions. During the first 15 minutes, stir them every few minutes. Once the onions are soft, sprinkle with a bit of salt, reduce the heat to medium-low and stir periodically. Caramelize the onions until they're all golden and soft, but still have a bite to them. (Every so often the bottom and sides of the pan will begin to brown. This is flavor and what we want! Use a wooden deglazing spatula to work that back into the onions.)
- Add the onions to a large mixing bowl and stir in cream, paprika, salt, and a few turns of black pepper. Let this cool to room temperature and then mix in both cheeses. Set aside.
Assemble and Bake
- Add an even layer of the smashed potatoes to the bottom of an approximately 9 x 13 x 2-inch baking dish and evenly distribute half of the onion-cheese mixture over the top, being sure to get it into all of the nooks from the potatoes. Add the remaining potatoes on top -- if there are any gaps, slice some of the larger smashed potatoes in half, horizontally, and use both sides, round side up. Now add the remaining onion mixture over the top, again filling in any nooks between the potatoes.
- Place the pan, uncovered, in the preheated 375°F oven and bake until it's golden brown and very hot, about 25 minutes.
Priscilla | ShesCookin
Mmmmm, nothing better than potatoes and cheese! Looks fabulous and Manchego cheese is one of my faves :))
valentina
Thanks, Priscilla! I adore Manchego, too. 🙂
Deb|EastofEdenCooking
Oh my! You have taken smashed potatoes to an entirely new place! Bravo for this fantastic recipe.
valentina
Thanks, Deb! They were sooo rich and delicious! 😀
Blessing Okpala
Potatoes, paired with caramalised onions is just spot on. This looks superb and tantalising.
valentina
Thanks so much! Hope you try it!
Dorothy at Shockingly Delicious
oh mah gawd....spuds and caramelized onions and cheese! You are wicked.
valentina
Dorothy, you MUST give this a go. 🙂
Evi- Ev's Eats
Yum! I love smashed potatoes. These look delicious!!
valentina
Thanks!! 😀 Hope you try them.
Meredith @ The Weekday Gourmet
Yum! I have some smoked paprika that I just brought back from Spain so I think this recipe will be made soon!
valentina
Lucky you to have been in Spain. So much good food there!! 🙂
Ramya Menon @ War and Cheese
This is the kind of recipe that would be the star at a potluck or the kinda thing my man would love to tuck in to. Just reading about it is mouthwatering! Awesome recipe!!!!
valentina
Thanks! Who doesn't love to bring the star dish? Yay! 🙂
Callie | Flour and Fancy
I've been looking for a new potato casserole recipe with some flare! Thank you for sharing. Can't wait to try this!
valentina
Thanks so much, Callie! Hope you love it as much as I do. 🙂
Paige @ Where Latin Meets Lagniappe
Wow, these look terrific! Manchego, carmelized onions, potatoes....I seriously can't wait to give these a try!
valentina
Hope you love it, Paige!
David
This would make such an awesome dinner! I am sure my mother would want me to add more vegetables, but a potato dinner sounds perfect!
valentina
I get your mom. Even though I'm perfectly happy with potatoes only, when I serve my kids, I want there to be green! 😉
David
I find that we're eating more potato dishes for dinner all the time! Why not?
valentina
Thanks, David! I agree, why not? I've actually been making all sorts of baked potatoes lately -- I'll have to get some up on the site. 🙂 ~Valentina
Coco in the Kitchen
Good God. Is it bad to eat just this for dinner tonight?
valentina
No, it's good! 😉 XOXO
Jess
Oh, this sounds divine!!! Thanks for sharing. 🙂
valentina
Thanks so much, Jess! Hope you give it a go. 🙂
shivam maheshwari
Oh my! You have taken smashed potatoes to an entirely new place! Bravo for this fantastic recipe.
valentina
Many thanks! Happy you like them! 🙂 ~Valentina
David @ Spiced
So I've made smashed potatoes, and they're delicious! However, I've never turned those smashed potatoes into a casserole. What a great idea. I totally want to make this as a side dish ASAP...putting baby yellow potatoes on the shopping list now. 🙂
valentina
Awesome, David. Hope they're a hit with everyone. 🙂 ~Valentina