A delightful potato casserole with a cheesy and herby twist, perfect for family dinners or gatherings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your casserole.
In a large mixing bowl, combine the diced potatoes, sour cream, 1 cup of the shredded cheese, grated carrot, chopped onion, parsley, salt, dill, and pepper.
Mix gently to ensure the potatoes are evenly coated without mashing them.
Transfer the mixture into a greased 8-inch square baking dish, spreading it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle the remaining shredded cheese and paprika evenly over the top.
For a golden crust, use a mix of Swiss and Parmesan cheese for the topping.
Bake the casserole, uncovered, in the preheated oven for 30-35 minutes or until bubbly and golden on top.
Check the casserole at 30 minutes to avoid over-browning.
Let the casserole cool for 5 minutes before serving. Garnish with additional parsley if desired.
Allowing it to cool slightly helps the flavors meld and makes serving easier.
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