Cheese Potato Casserole | The Best Vintage Recipe

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Bring Back An Old-School Steakhouse Classic

You will love this cheese potato casserole! If you grew up in Nebraska, chances are you’ve heard whispers about the famous cheesy potato casserole served at Dreisbach’s Steakhouse — an old-school spot in Grand Island that many called the best steakhouse in the world.

Dreisbach’s Steakhouse was beloved and earned a lot of recognition, like the 1988 Taste of Nebraska Restaurateur of the Year presented to Pat Dowd. While the steaks drew crowds, the potatoes kept folks coming back for more.

This recipe is a close cousin of the original, reminiscent of the one served at that old-school steakhouse in the heart of Nebraska's beef country. Their creamy, cheesy potatoes were legendary. Our family still just calls them “Dreisbach’s.” They’re rich, comforting, and pure Midwest nostalgia — a perfect side dish for holidays, Sunday dinners, or any time you’re craving vintage steakhouse vibes. (and they reheat beautifully!)

Originally, old-school steakhouses were near meat-packing plants, and the clientele was mostly men. Over the years, they became popular places for families to gather and socialize. Steakhouses became "the place" for dinner as more people could afford fine dining.

What Kind Of Potato Makes The Best Cheese Potato Casserole

After more than 55 years of marriage to Papa — the world’s biggest potato fan — I figured I knew everything there was to know about spuds. Turns out, you can teach an old dog new tricks… or at least new potato terminology.

For this casserole, I swear by good old Russets. Food folks call them “floury” potatoes, which basically means they’re low in water, high in starch, and bake up fluffy as a cloud. Even better? They soak up every drop of butter, sour cream, and cheesy goodness you throw at them.

In other words: Russet potatoes are perfect for baked potatoes — and perfect for this vintage steakhouse casserole.

How To Make Cheese Potato Casserole

Cook the potatoes "in the jacket," which means you don't peel them first. This cooking method optimizes the flavor of the potatoes.

Cook until the potatoes can easily be pierced with the tip of a knife, about 20 minutes, depending on their size. Let them cool until you can handle them, then peel them.

Let the potatoes cool until you can handle them, then peel and grate them into a greased baking dish. You may be wondering, can't I just grab a bag of frozen hashbrowns instead? Sure, I've been in your stocking feet, I get it. Life’s busy, and sometimes dinner needs to get on the table ASAP!

But if you want that classic steakhouse flavor, take the extra few minutes to cook and grate real potatoes. There’s just something about spuds cooked in their skins. They are extra flavorful, and the texture is amazing. They taste like Sunday dinner and a little extra love.

The next step is to grate some cheddar cheese. I will forever recommend grating cheese from a block instead of bagged pre-shredded cheese. Bagged cheese shreds have a coating that prevents them from sticking to each other and allows the cheese to melt smoothly.

Now add all the other ingredients to the potatoes and stir them up. Just look at all those rich, delicious components!

The Cheese Potato Casserole Is Ready To Bake

If you've been reading my posts for a while, you know I cannot resist garnishes! Things just look much prettier and more appetizing when you add a garnish! A dash of paprika and a sprinkle of parsley are just the perfect touch for this casserole!

Now, you can stop and put it in the fridge and bake it in a day or two—nice to make ahead! Or go ahead and bake it right this minute!

The tips of the grated potatoes will brown and get ever-so-slightly crispy. The inside of the casserole is full of creamy, cheesy goodness. Oh my gosh, this is making my mouth water!

It's the perfect accompaniment to steak, of course, but it's also a fantastic side dish with any kind of meat! Even finicky cottage cheese haters love it! I'll bet it becomes a family favorite at your house, too. (PS. I did put some shortcuts in the recipe if you need a faster workaround!)

Sadly, Dreisbach's closed several years ago, but happy news! The wonderful steakhouse was beloved for more than meat and potatoes! You can still buy Dreisbach’s famous salad dressings — here’s where to find them.

PRINTABLE RECIPE CARD

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Yield: 12 servings

Cheese Potato Casserole

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This is a cheesy potato casserole like the one served in a swanky old-school Nebraska steakhouse. Cottage cheese, sour cream, and cheese make it a delicious, creamy side dish for any meat. This recipe is the real McCoy! You want to hang on to this one! It’s a hearty, super-tasty crowd-pleaser!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• Six medium Russet potatoes are cooked in the jacket, then cooled until they can be handled
• 1 1/2 cup small curd full-fat creamed cottage cheese .
• 1 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 2 Tbsp instant minced onion
• 1 tsp garlic powder or more to taste
• 1 Tbsp dried parsley
• Salt to taste; use your favorite seasoned salt if you like. We love Lawry's seasoned salt
• 1 tsp pepper or seasoned pepper to taste. We love Lawry's seasoned pepper

Instructions

1. Boil the potatoes in their skins until you can easily pierce them with the tip of a knife or a skewer.
2. Drain water and cool the potatoes until you can handle them.
3. Peel and grate the potatoes into a greased baking dish.
4. A 13" by 9" size will work well.
5. Add other ingredients and stir to combine. If desired, sprinkle with additional parsley and paprika for color.
6. Bake for 30-40 minutes at 350 degrees until lightly browned.

Notes

1. You CAN use 2 pounds of frozen hashbrowns for this casserole and bagged shredded cheese if you are short on time. It is SO much better with real Russet potatoes because they absorb all the flavors so beautifully.
2. I always recommend grating cheese from a block instead of shredded cheese from a bag for the creamiest results. This casserole can be made ahead and baked a day or two later. You will need to increase the baking time if you take it straight from the fridge.

We sure do enjoy our potatoes at GB's house. Here are a couple more recipes using our beloved spuds. Perfect Crispy Oven Roasted Potatoes and Easy Ham And Scalloped Potatoes. Oh heavens, I have so many potato recipes, you'll just need to take a look! Type potatoes in the search bar and spend some time in my humble kitchen with me!

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