Truffle Loaded Potato Casserole (Elegant Holiday Side)

Hi, I’m Chef Emma. While I love simple weeknight dinners, the holidays call for a little everyday luxury. There is something magical about the earthy aroma of truffles filling the kitchen—it instantly transforms a humble potato dish into a restaurant-quality centerpiece.

This Truffle Loaded Potato Casserole is my secret weapon for impressing guests without spending hours in the kitchen. It takes the comfort of a twice-baked potato and elevates it with the rich, savory depth of white truffle oil and creamy Gruyère cheese. It’s indulgent, sophisticated, and incredibly easy to assemble, making it the perfect elegant side dish for your holiday feast.​

Truffle Loaded Potato Casserole

An elegant holiday side dish featuring creamy mashed potatoes infused with white truffle oil, mixed with crispy bacon and Gruyère cheese, and baked to golden perfection.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs Russet potatoes peeled and chopped into 1-inch chunks
• 1/2 cup Unsalted butter
• 1/2 cup Heavy cream warm
• 1/2 cup Sour cream
• 2 tsp White truffle oil adjust to taste
• 1 1/2 cups Gruyère cheese grated (divided)
• 6 slices Bacon cooked until crisp and crumbled
• 2 tbsp Fresh chives chopped
• 1 tsp Salt
• 1/2 tsp Black pepper

Equipment

• 9×13 inch Casserole Dish
• Potato Masher or Ricer
• – Large mixing bowl
• Skillet

Method

 

1. Boil Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
2. Mash: Return the potatoes to the pot or a large bowl. Add the butter and mash until smooth. Stir in the warm heavy cream, sour cream, truffle oil, salt, and pepper.
3. Mix: Fold in 1 cup of the grated Gruyère cheese and half of the crumbled bacon.
4. Assemble: Transfer the potato mixture to a lightly greased 9×13 inch casserole dish. Spread it out evenly.
5. Top & Bake: Sprinkle the remaining 1/2 cup of Gruyère and the rest of the bacon on top. Bake at 375°F (190°C) for 20-25 minutes, until the cheese is bubbly and slightly golden.
6. Garnish: Remove from the oven and garnish with fresh chives before serving.

Notes

Use high-quality white truffle oil for the best flavor.
Calories: 340
Protein: 12

Nutrition Facts

Tips and Variations for Truffle Potato Casserole

• Truffle Intensity: Truffle oil is potent! Start with a small amount (about 1-2 teaspoons) in the mash, taste it, and add more only if needed. A little goes a long way.​
• Make Ahead: You can assemble the entire casserole up to a day in advance. Cover it tightly and refrigerate, then bake it just before serving (you may need to add 5-10 minutes to the baking time)​
• Cheese Swaps: If you can’t find Gruyère, a sharp white cheddar or Fontina works beautifully. The key is to use a cheese that melts well and complements the earthy truffle flavor.​
• Texture Boost: For a crispy finish, mix some Panko breadcrumbs with a little melted butter and sprinkle it over the cheese layer before baking.

Blog and Social Links:

• For more recipes: famillyrecipes.com
• Follow me on Facebook and Pinterest
• Explore more: Seasonal & Holiday Recipes