Cheesy Bacon Potato Casserole
Cheesy Bacon Potato Casserole
Ingredients
For the Casserole Base
- 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound bacon, cooked crispy and crumbled
- 1/2 yellow onion, medium, diced
For the Rich Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping and Garnish
- 1/2 cup sharp cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, or until potatoes are tender-crisp but still hold their shape. Drain well and set aside.
⏱️ 10 min
- 3
While potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove bacon, crumble, and set aside. Reserve 1 tablespoon of bacon drippings in the skillet, discarding any excess.
⏱️ 10 min
- 4
Add the diced yellow onion to the skillet with the reserved bacon drippings (or 1 tablespoon of butter if no drippings). Sauté over medium heat for 3-5 minutes until softened and translucent. Remove from heat and set aside.
⏱️ 5 min
- 5
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, whisking constantly, and cook for 3-5 minutes until the sauce thickens.
⏱️ 5 min
- 7
Remove the saucepan from the heat. Stir in the softened cream cheese until fully melted and smooth. Add 1 1/2 cups of shredded sharp cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is creamy.
⏱️ 3 min
- 8
In a large bowl, gently combine the drained potatoes, crumbled bacon, sautéed onion, and the creamy cheese sauce. Mix until all ingredients are evenly coated.
⏱️ 5 min
- 9
Pour the potato mixture into the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min
- 10
Bake for 35-45 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 45 min•🌡️ 375
- 11
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bacon Potato Casserole
Ingredients
For the Casserole Base
- 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound bacon, cooked crispy and crumbled
- 1/2 yellow onion, medium, diced
For the Rich Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping and Garnish
- 1/2 cup sharp cheddar cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, or until potatoes are tender-crisp but still hold their shape. Drain well and set aside.
⏱️ 10 min - 3
While potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove bacon, crumble, and set aside. Reserve 1 tablespoon of bacon drippings in the skillet, discarding any excess.
⏱️ 10 min - 4
Add the diced yellow onion to the skillet with the reserved bacon drippings (or 1 tablespoon of butter if no drippings). Sauté over medium heat for 3-5 minutes until softened and translucent. Remove from heat and set aside.
⏱️ 5 min - 5
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 6
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, whisking constantly, and cook for 3-5 minutes until the sauce thickens.
⏱️ 5 min - 7
Remove the saucepan from the heat. Stir in the softened cream cheese until fully melted and smooth. Add 1 1/2 cups of shredded sharp cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is creamy.
⏱️ 3 min - 8
In a large bowl, gently combine the drained potatoes, crumbled bacon, sautéed onion, and the creamy cheese sauce. Mix until all ingredients are evenly coated.
⏱️ 5 min - 9
Pour the potato mixture into the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min - 10
Bake for 35-45 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 45 min•🌡️ 375 - 11
Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 10 min