This Easy Roasted Potato Casserole is made with red, purple and sweet potatoes and it’s the perfect side dish! Thinly sliced potatoes roasted with garlic and herbs!
NEVER MISS A POST! FOLLOW ME ON:
Do you host Easter dinner? I know, Easter isn’t for a few months yet but I’m already busy in the kitchen testing new recipes for our Easter celebration…and for sharing with all of you, of course! This Easy Roasted Potato Casserole is a different take on roasted potatoes that’s beautifully colourful and looks a lot harder to make than it actually is!
Roasted potatoes make a delicious side dish any time of the year but this three colour sliced potato casserole really makes a statement – which is why it’s perfect for a holiday dinner, either at Christmas or Easter. It’s simple to make, and if you have a mandoline it’s even easier. My mandoline slicer is from OXO Good Grips and I adore it – it’s easy to use, works perfectly every time, and it won’t break the bank! Check it out HERE (affiliate link).
Looking for more family dinner recipes? Try my Easy Cranberry Maple Glazed Ham or this Easy Juicy Roast Turkey!
NEVER MISS A POST! FOLLOW ME ON:
I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite side dish recipe fit for a holiday dinner? I’d love to know!
Kitchen Products I recommend:
Looking for more recipes for holiday family entertaining? You’ll LOVE these:
Easy Roasted Potato Casserole
This Easy Roasted Potato Casserole is made with red, purple and sweet potatoes and it's the perfect side dish! Thinly sliced potatoes roasted with garlic and herbs!
- 3 medium sweet potatoes
- 5 medium red potatoes
- 5 medium purple potatoes
- 6 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 7 cloves garlic finely minced or pressed
- 2 teaspoons sea salt
- 1 teaspoon fresh ground pepper
- parmesan shavings for serving (optional)
Preheat your oven to 375 degrees Fahrenheit.
Using a mandoline slicer or a sharp knife, slice the sweet potatoes, red potatoes, and purple potatoes into slices about 1/8 inch thick. Try to make the slices as even as possible, and choose potatoes with approximately the same circumference. You should end up with approximately 100-120 slices, depending on thickness.
Add the potato slices to a large bowl and toss well with the olive oil, rosemary, thyme, garlic, sea salt, and pepper until the potatoes are evenly coated.
Arrange the potato slices in your choice of casserole or baking dish (approximately 9-inch by 13-inch in size, preferably oval or round in shape) in a spiral pattern, alternating sweet, red and then purple slices to create a patterned design (if you wish).
If there is any leftover oil and herb mixture, pour it evenly over the potatoes you've arranges in the baking dish.
Bake, uncovered, for about 30-35 minutes, or just until the potatoes are fork tender.
Serve immediately, with some shaved parmesan on top if desired.
One serving of this recipe is equal to about 10-12 slices of potatoes.
To make this side dish up to one day ahead of time, simply prepare it as directed and store it in the fridge, covered until ready to bake. Place the cold casserole in a cold oven and let it heat up slowly as the oven preheats. Then, bake as directed.