This Buffalo white bean potato bake is creamy, cheesy, and packed with bold Buffalo flavor. It’s a hearty, high-protein vegetarian one-pan dump-and-bake casserole made with russet potatoes, cannellini beans, and two cheeses.
A Note From Kristen
I love making this on nights when I want something filling and satisfying without extra steps. It’s truly a dump-and-bake casserole, just toss everything into one pan and let the oven do the work! The bold Buffalo flavor keeps it from feeling ordinary, and somehow the leftovers taste even better the next day. This is one I’m always happy to share. Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Buffalo Potato Casserole
01
COMBINE
Preheat your oven to 375°F and lightly oil a casserole dish. In the dish, combine the potatoes, beans, Buffalo sauce, cream, mozzarella, cheddar, garlic powder, and black pepper.
02
TOSS
Carefully fold the mixture with a spatula, loosening the potato slices so they’re evenly coated and spread throughout.
03
ADD REMAINING CHEESE
Top with the remaining cheese.
04
COVER AND BAKE
Cover tightly with foil and bake for 40 minutes. Uncover and continue baking for 15 to 20 minutes, until the cheese is melted, bubbling, and lightly golden.
05
LET IT REST
Let it rest for about 5 minutes before serving so the sauce can set and thicken slightly.
06
SERVE
Serve warm and enjoy!
Serving Ideas
- Serve alongside a simple spinach and arugula salad or creamy cajun coleslaw for a bit of freshness.
- Add chives, sliced green onions, chopped fresh parsley, crushed tortilla chips, vegan bacon, hemp seeds, or panko breadcrumbs on top of the potatoes before serving.
- Spoon into a warm tortilla with lettuce and a drizzle of ranch for an easy wrap.
- Top with a dollop of sour cream to balance the heat.
- Serve with celery and carrot sticks for a game-day style plate.
- Pair with sauteed garlic bok choy or air fried green beans for a lighter side.
- Use leftovers as a filling for stuffed bell peppers.
- Reheat and serve with a fried or soft-boiled egg on top for a hearty brunch option.
- Serve as a side dish next to veggie burgers.
Kristen’s Top Tips
- Slice the potatoes evenly so they cook at the same rate. You can use a mandolin or a sharp knife for this purpose. Lightly coat them with olive oil if you want crispier edges.
- If you want the dish to be more protein-focused, increase the amount of beans.
- If you want a heartier casserole, cut the potatoes into thicker slices, potato cubes, or chunks. Just cook covered a tad longer!
More Delicious Casseroles You Might Love
Buffalo White Bean Potato Casserole
Ingredients
- 2 medium russet potatoes scrubbed and sliced very thin
- 1 15-ounce can or carton cannellini beans drained and rinsed
- ½ cup Buffalo sauce
- ½ cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese + ¼ cup for sprinkling on top
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Method
- Preheat the oven to 375°F. Lightly grease a casserole dish.
- Add the potatoes, beans, Buffalo sauce, cream, mozzarella, cheddar, garlic powder, and black pepper.
- Gently toss everything together using a spatula, separating the potato slices so they’re evenly coated and well distributed.
- Sprinkle with the remaining cheese.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil and bake for another 15–20 minutes, until the cheese is bubbly and lightly golden on top.
- Let the bake sit for 5 minutes before serving to allow the sauce to thicken slightly. Serve warm, and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
