Recipe Background
Imagine the fluffiest, creamiest mashed potatoes possible, spiced with plenty of smoky, herbaceous flavors and loaded and topped with cheese. Now imagine enough of those mashed potatoes to feed everyone at the party! That's the heart of the Cracker Casserole, but not the whole story. Indeed, it wouldn't be a Cracker Casserole without the buttery, crunchy, and deeply savory cracker crust that provides a dramatic drum roll to huge smiles. Imagination just won't cut it, you'll have to make it for yourself!
Imagine the fluffiest, creamiest mashed potatoes possible, spiced with plenty of smoky, herbaceous flavors and loaded and topped with cheese. Now imagine enough of those mashed potatoes to feed everyone at the party! That's the heart of the Cracker Casserole, but not the whole story. Indeed, it wouldn't be a Cracker Casserole without the buttery, crunchy, and deeply savory cracker crust that provides a dramatic drum roll to huge smiles. Imagination just won't cut it, you'll have to make it for yourself!
Ingredients
- 3 pounds Yukon gold potatoes peeled and quartered
- 10 tablespoons salted butter at room temperature, divided
- 3-4 cups sharp cheddar cheese shredded and divided
- 1 cup plain Greek yogurt or sour cream
- 1/2 cup whole milk or heavy cream
- 1 tablespoon fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- kosher salt to taste
- black pepper to taste
- 1 1/2 cups butter-flavored crackers crushed
- 1 clove of garlic grated
- 2 teaspoons Worcestershire sauce
Directions
- Preheat the oven to 375 degrees F.
- Bring the potatoes to a boil in a large pot of cold water.
- Salt the water and cook until the potatoes are tender, for about 20-30 minutes.
- Drain the potatoes.
- Return the potatoes to the pot you cooked them in and mash them over low heat. Doing this over low heat helps remove the last bits of moisture and helps with the texture.
- Add the 6 tablespoons of butter, 3 cups of cheddar cheese, yogurt, milk, thyme, garlic powder, onion powder, paprika, and cayenne into the potatoes, mashing them in.
- Season the potatoes to taste with salt and pepper.
- Spoon the potato mixture into a 9x13-inch baking dish.
- Top the potatoes with the remaining cheddar cheese.
- In a medium bowl, mix the cracker crumbs, garlic, Worcestershire sauce, and remaining butter.
- Sprinkle the cracker mixture evenly over the potatoes.
- Cover the dish with foil and bake for 30-35 minutes.
- Remove the foil and bake until the crackers are golden, for about 15 minutes.
- Serve warm.
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