My grandmother makes this every year with a brisket for Christmas dinner. This is hands down my favorite potato recipe ever. I leave the skins on the potatoes, but this is optional. Garnish with chopped green onions or Italian parsley, and top with more cheese for a restaurant 'look.' I hope you enjoy this recipe as much as we do.


Recipe Summary

20 mins
45 mins
1 hr 5 mins
1 9x13-inch casserole


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.

  • Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.

  • Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.

  • Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.

  • Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.

Cook's Note:

You can also line the baking pan with parchment paper if desired. Use a deeper or larger pan if needed.

Nutrition Facts

220 calories; protein 5.4g 11% DV; carbohydrates 13.8g 5% DV; fat 16.3g 25% DV; cholesterol 28.8mg 10% DV; sodium 176.5mg 7% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Excellent was my husbands response when asked what he thought about these potatoes. As far as flavor goes, I agree with him and they were really good. What I didn't like is that they were swimming in a pool of butter making them greasy. Read More