What’s filled with cheesy goodness, crispy bacon bits and carbs galore? The only potato casserole you’ll ever need to make again.
This is a dish that I just cannot get enough of lately and it fits for every occasion and season. The most recent time I made it was to share at my family’s Christmas party in August…yes, in August! My dad’s side of the family is pretty big. He’s one of six and my first cousins range from 40 something to just starting high school. Since most of my cousins are older and have families of their own, scheduling something in December around Christmas is a logistical nightmare. Cue the Christmas party in August.
After sharing this with my family, I was able to get some honest and helpful feedback to share with you. Tip #1 – make sure you get some of the topping in every single bite. So don’t be afraid to load up on the cheese, bacon and chives on top of the casserole.
Recommendation #2 – add a little more salt and pepper. Adding unnecessary salt is not something I tend to do, but if you feel the saltiness from the bacon just isn’t enough, shake some salt and pepper on top of your serving.
Wow your family with this irresistible dish at your next gathering, and make sure to save some at home for yourself before you go because there may not be leftovers!
Note – this recipe is for about 4-6 servings so plan accordingly if making for a larger size group.
Ingredients
- 7-8 strips of bacon
- 6-8 medium sized Idaho potatoes
- 4 tbsp butter
- ½ c sour cream
- ½ c heavy cream
- 1 ½ c shredded cheddar cheese
- ¼ c chopped green onions
Instructions
- Cook bacon in oven at 375 degrees Fahrenheit for 20-25 minutes, depending on desired level of crispiness. For easy clean up, line the baking sheet with foil, rest greased metal cooling rack on top of baking sheet and place bacon on top.
- Tear up bacon into bits once completely cooled.
- Peel and cut potatoes into 1-2 inch cubes. The smaller the pieces, the faster they cook.
- Place potato cubes in pot and add enough water so the potatoes are just covered.
- Boil water until potatoes are tender to touch with your spoon.
- Drain the water and mash with a potato masher in the pot.
- Add butter, sour cream, heavy cream, half the cheddar cheese and half the bacon bits to the potatoes and stir until mixed well.
- Spoon potato mixture into a 9×9 greased baking dish.
- Sprinkle remaining cheese and bacon pieces on top of potatoes.
- Bake at 350 degrees Fahrenheit for 30 minutes or until cheese is melted.
- Cover casserole evenly with green onions and serve.
