18 Dinner Recipes With Potatoes as the Main Attraction

From loaded baked potatoes to casseroles and shepherd’s pie, potatoes make these mains even better.

Shepherds pie
Photo: Kate Mathis

Despite their textural versatility and incredible flavor, potatoes are often relegated to a supporting role when it comes to dinner. But why should they be? Naturally creamy, hearty, and with the wonderful ability to be either soft or crisp, potatoes deserve to be the main attraction. From gnocchi to quiche to classic shepherd's pie, these recipes provide year-round versatility to enjoy your potatoes as dinner, not just a side. 

01 of 18

Alsatian Potato Pie

Alsatian potato pie
Gentl and Hyers

This Yukon gold potato dish is a stunner, with golden puff pastry encasing a filling of veggies and Comté cheese. One neat trick: you pour the finishing cream mixture into the pie vents with a funnel. 

02 of 18

Potato-Crusted Herb Quiche

potato-crusted herb quiche
Ryan Liebe

If you’re gluten-free, potatoes may already be your best friend, but if you haven’t tried making a lusciously soft-yet-crispy crust from them yet, opt for this quiche. A crust made of thinly-sliced Yukon Gold potatoes harbor creamy eggs and a medley of herbs of your choice, like chives, chervil, tarragon, and parsley.

03 of 18

Potato Kugel Gratin

Johnny Miller

Matzo meal is the secret weapon in this craveable classic Passover side dish, ensuring a golden crust. Russet potatoes and eggs do the heavy lifting, while thyme and shallots add flavor.

04 of 18

Potato Gnocchi

Gnocchi with Tomato Sauce - remove gnocchi from water

Sonia Bozzo

If you think making gnocchi is tricky or that it requires special potatoes or flour, this simple recipe turns that stereotype on its head, employing Idaho potatoes and all-purpose flour to make toothsome, tender and easy gnocchi. You don’t need a gnocchi roller, just a fork, but the recipe does call for a potato ricer or food mill.

05 of 18

Potato and Bacon Cake

Con Poulos

Bacon fat is the key to this wholly satisfying dinner, which layers Yukon Gold potatoes and bacon, then pours the fat over it all. The crispy potatoes and crisp bacon is worth the hour in the oven.

06 of 18

Vegetarian Shepherd's Pie

Shepherds pie
Kate Mathis

Few things are better than creamy mashed potatoes—except an entire pie topped with them. For this hearty, soul-satisfying dinner, soften mushrooms, carrots, peas, and French green lentils, then dollop rich, buttery potatoes on top and bake.

07 of 18

Twice-Baked Potatoes with Broccoli


If you usually add your broccoli on top of your baked potatoes, try this recipe instead. Mashing the potatoes and broccoli together, then adding seasoning and butter, you’ll restuff your potato shells with the mixture and bake. You can even make this a day ahead and refrigerate, then bake for 30 minutes.

08 of 18

Smoky Roasted Potato Soup


This is such a simple recipe with few ingredients, but the end result is a comforting soup you’ll want as leftovers for days. Small red potatoes form a flavorful base for this soup, along with chorizo (or substitute andouille sausage or chopped cooked bacon).

09 of 18

Asparagus-and-Potato Gratin

asparagus potato gratin
Con Poulos

Asparagus, goat cheese, and Pecorino Romano complement potatoes with aplomb, but this recipe goes a step further by adding prosciutto slices and chive blossoms to an already appetizing potato gratin.

10 of 18

Broccoli-Cheddar Hash-Brown Casserole

Broccoli cheddar hashbrown casserole
Yunhee Kim

This take on Swiss rösti is a little different, featuring shredded sharp cheddar, Dijon mustard, Greek yogurt, scallions, and broccoli. If that sounds wild, wait until you taste how these flavors meld together, first in a skillet, then in the oven. Sprinkle on some bacon to finish.

11 of 18

Baked Potato with Poblanos and Sour Cream

rajas with sour cream baked potato
Sidney Bensimon

You’ll make our take on rajas con crema, then add them to baked potatoes for this light dinner. Sautee peppers and onions with broth and sour cream, then add lime juice and Worcestershire. If you’d like, add the meat or beans of your choice for a heartier meal option.

12 of 18

Salmon-and-Mashed-Potato Croquettes

salmon-and-mashed-potato croquettes
Lennart Weibull

When you fry this mixture of fluffy russet potatoes and salmon coated in panko breadcrumbs, there won’t be any leftovers. You can use canned or smoked salmon. Serve with a green salad and make sure to dip in our zesty tomato or curried sour cream dipping sauces. 

13 of 18

Twice-Baked Potato-and-Raclette Casserole

twice-baked potato and raclette casserole

If you love fondue, you’ll delight in this potato casserole enriched with butter, sour cream, cream cheese, and raclette. Crispy potato skins roasted with garlic and sage add texture and flavor to an already enjoyable dish. 

14 of 18


Anna Williams

Coming by true Reblochon cheese can be challenging in the U.S., but Robiola Bosina or Brie can work as substitutes. Then this dish is just a matter of layering potatoes, bacon, and cheese, and baking until bubbly. 

15 of 18

Potato and Celery Root Rösti


Potatoes contain a surprising amount of liquid, so grating them and squeezing out the moisture is key in this rösti—or Swiss potato cake—recipe. Celery root adds a light vegetal note to the cake, while serving with sour cream adds richness.

16 of 18

Cheddar, Beef and Potato Casserole

cheddar beef and potato casserole
Chris Simpson

You already know ground beef plays nicely with cheese, but the easy protein can complement potatoes just as well. Sautéed onions and mushrooms add even more umami to this casserole, and frozen mixed vegetables and hash browns nix the chopping work.

17 of 18

Fennel and Potato Bake


Are you fennel-shy? Potatoes are the neutral partner to the strong-flavored veggie, especially when Asiago cheese is part of the dish. A hearty helping of cream doesn’t hurt, either.

18 of 18

Yukon Gold and Sweet Potatoes Anna

Ngoc Minh Ngo

Contrary to conventional wisdom, potatoes and sweet potatoes can be cooked together, if the cooking methods and timing are right. Our four-ingredient recipe starts in the skillet and finishes in the oven, employing the melding powers of butter and the handiwork of a handheld slicer or sharp knife to make the potatoes thin enough to roast up perfectly.

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