I made Joanna Gaines’s Friendsgiving casserole and here is what I would keep

Joanna Gaines has a way of making even simple food feel special, and her Friendsgiving-style casseroles are no exception—basically cozy, crowd-pleasing dishes loaded with creamy potatoes, cheese, and herbs. I tried a version of her Friendsgiving casserole idea in my own kitchen, and it definitely earned a spot in the holiday rotation…but not without a few tweaks.

If you like the idea of a rich, make-ahead casserole that feeds a crowd, here’s what I’d keep exactly the same and what I’d adjust next time.

Keep: the layered potatoes and creamy sauce

The heart of this kind of casserole is thinly sliced potatoes baked in a creamy sauce. That part absolutely works. The combination of tender potatoes, cream or half-and-half, and a savory base (like garlic, onion, and broth) gives you that “fancy scalloped potato” feel without being fussy.

I’d stick with the technique of layering potatoes in a buttered dish, pouring the sauce over in stages, and letting everything bake long enough for the slices to soften completely. It feels more elevated than a box mix, but it’s still very doable on a weeknight if you prep ahead.

Keep: the herby, slightly rustic flavor

One thing Joanna does really well is leaning into herbs—think thyme, rosemary, or sage—to make simple ingredients feel intentional. That style works beautifully here. A mix of fresh (or good dried) herbs in the sauce and sprinkled over the top gives the whole dish more depth.

I’d absolutely keep the herb-heavy direction: it makes the casserole feel like it belongs on a holiday table instead of tasting like any random cheesy potato dish. Don’t be shy with salt and pepper, either. Potatoes soak it up.

Keep: the make-ahead, Friendsgiving-friendly nature

The biggest win is how well this type of casserole works for Friendsgiving or any potluck-style meal. You can assemble it earlier in the day, refrigerate, then bake right before guests arrive. It travels well and holds up on the table without falling apart immediately.

As a busy host, that’s gold. Anything I can finish before people walk through the door—so I’m not actively cooking with a house full of hungry guests—stays on my list. This dish fits that lane perfectly.

Tweak: the richness and portion size

Depending on the exact recipe, these casseroles can lean very rich—heavy cream, lots of cheese, maybe bacon or sausage. It’s delicious, but it can also feel like too much alongside stuffing, rolls, and everything else on a holiday plate.

Next time, I’d ease up slightly on the richest ingredients: use part cream and part whole milk, pull back the cheese by a handful, or serve slightly smaller portions alongside a bright salad or green vegetable. You still get the comfort, just without feeling weighed down the rest of the day.

Tweak: the mix-ins so it fits your crowd

Some versions add bacon, ham, or sausage; others stay strictly veggie. After trying it, I’d customize based on who’s coming. For a meat-heavy crowd, a little bacon or sausage crisped up and layered in is great. For a mixed group or more side-heavy meal, I’d skip the meat and maybe add caramelized onions or roasted garlic instead.

The base recipe is flexible, which I love. Once you know the general method—potatoes + sauce + bake time—you can adjust ingredients to match your family’s tastes or what you already have on hand.

Tweak: baking time for truly tender potatoes

If there’s one thing that will ruin a potato casserole, it’s undercooked slices. Some recipes underestimate baking time, especially if the dish goes in the oven straight from the fridge. I’d plan for extra time and start earlier than you think you need.

Cover the dish for most of the baking time so the potatoes can steam and soften, then uncover at the end to brown the top. Test with a knife in the center—if it slides through easily, you’re good. If not, keep going. Dry, crunchy potatoes are not the Friendsgiving moment we’re going for.

The bottom line

Joanna-style Friendsgiving casseroles really do live up to the cozy, crowd-pleasing reputation. The layers, the herbs, and the make-ahead factor are all keepers. With small tweaks to richness, mix-ins, and baking time, you can make it feel tailored to your table instead of trying to recreate someone else’s perfect picture.