Description
A rich, creamy, and cheesy potato casserole featuring bacon and cheddar cheese, perfect for gatherings or as a hearty side dish.
Ingredients
Scale
- 4 lbs Russet potatoes, peeled and cubed
- 1 cup whole milk
- 8 tablespoons unsalted butter
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus 1 cup for topping
- 4 slices bacon, cooked and crumbled
- 4 green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil and cook until the potatoes are very tender, about 15 to 20 minutes.
- Drain the potatoes well. Return them to the hot pot. Add the milk and butter. Mash until smooth.
- Stir in the sour cream, 1 cup of cheddar cheese, crumbled bacon, green onions, salt, and pepper. Mix until everything is combined.
- Spread the potato mixture evenly into the prepared baking dish.
- Top the casserole with the remaining 1 cup of cheddar cheese and the Monterey Jack cheese.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can prepare this casserole completely ahead of time. Cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking directly from the refrigerator.
- For extra flavor, mix 1/2 teaspoon of garlic powder into the potato mixture.
- Use high-quality sharp cheddar for the best cheesy flavor.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 75