This cheesy potato casserole recipe is easy to throw together with bacon and chives too. Serve for breakfast, brunch or dinner and it will surely be a hit.
Ready for some ultimate comfort food??!! This cheesy potato casserole recipe will satisfy all of your cravings and is great for a large crowd for brunch. Loaded with bacon or ham and lots of Washington potatoes (we thank them for sponsoring this post), you’re sure to smile when you try this potato bake.
This is kinda’ like a twice baked potato casserole recipe where you can add all the things!
Don’t have bacon but the holidays are over and you have leftover ham? Well throw that in instead y’all! Rather use cream of mushroom soup vs. cream of chicken, do it! We will give you the base and from there you can create a WIDE variety of possibilities I tell you.
Here’s what we’re going to start with….
We made a version of these slow cooker cheesy potatoes but they were SO popular people wanted to make them in the oven too. Especially if you’re taking this to a potluck, it’s great to bring it mixed together, put foil on top, and bake it once you get there so it’s fresh.
Which potatoes are best?
- There are 7 potato categories in all but generally they fall into these two main groups:
- Starchy potatoes; i.e. russets and many sweet potatoes are great for baking and frying because they absorb the other flavors in the dish.
- Waxy potatoes; i.e. red and fingerling potatoes are great for soups and salads because they hold their shape so well when they’re cooked.
As you can see, we chose russet potatoes for this breakfast potato casserole recipe.
You see, there are SO many great and flavorful ingredients in this dish. You really want those diced Washington potatoes to soak up all the goodness so you can taste it in every bite.
You’re going to want a pot to boil your potatoes as well as a pan to saute the others, a large bowl to mix ALL THE THINGS, and your baking dish. I used a 9×9 size but 9×13 inch size could be used too.
When your potatoes are boiling, check often and remove/drain once they are softened but not quite done (al dente). Remember that there is a second baking step in the oven so you don’t want them turning into mashed potatoes.
- Then in a pan on your stovetop you’ll want to cook your bacon. You don’t want to throw that in raw for sure.
- In with that you can throw in your green onion and even a diced onion or chives would be great. You’ll want your meat to be done but not super crispy crunchy.
Once all of that is done you’ll need to mix your ingredients, and gently incorporate your potatoes together. Remember, they are soft so in order to avoid them falling apart you’ll need to be careful (that is where the al dente in the first step comes in handy).
These are the ingredients you’ll need to make this potato casserole
- Potatoes
- I wouldn’t suggest grating them into shredded hash browns, diced is better
- hash brown potatoes work well for other potato recipes but larger is best for this
- Cream of chicken soup
- mushroom variety would be a fine substitute
- Green onions
- Bacon
- 1/2 cup Sour cream
- Cheddar cheese
- Salt and pepper
- Garlic and onion powder
- Casserole dish
Now let’s break it down into a few easy steps:
- Preheat oven to 350 degrees
- Boil diced potatoes until they’re al dente, drain, set aside.
- Saute bacon, drain grease, add green onions and cook until softened.
- In a bowl combine condensed soup, sour cream, shredded cheese and all your seasonings. Mix well.
- Mix in 3/4 of bacon mixture and potatoes gently until they’re all coated well.
- Spray casserole dish with non stick spray and put mixture inside. Make sure mixture is same thickness across dish and sprinkle with remaining bacon mix.
- If you want to add more cheese too on the top I would cover with foil, then remove the foil 10 minutes before it’s done so it can brown.
- Bake for 30 – 40 minutes and serve as a main dinner or side dish!
You could easily put a piece of foil on top and let it sit for 20 minutes or more if you’re serving this during the holidays. It’s a great one to make during those times because it almost gets better as it sits! Soaking up all the cheesiness and seasonings, it will be a hit for sure.
What can you do with a potato? Well, let me count the ways! You can use these babies in a ton of other recipes but here are just a few of our favorites:
- Make our air fryer sausage and potatoes some night with red potatoes for the win.
- Homemade fries in your hot air fryer machine are terrific using russet potatoes too.
- Our Instant Pot breakfast casserole is super popular especially during the holidays.
- complete with hash browns and bacon, it’s a hearty meal
- Or go simple and just make Crockpot baked potatoes or twice baked potatoes for dinner!
All this and more can be made with Washington potatoes! What have you made with potatoes likely that was a hit with your whole family??
Cheesy Potato Casserole Recipe
Ingredients
- 3 lbs potatoes russet, peeled and cubed
- 5 green onions diced
- 8 oz bacon diced
- 1/2 c sour cream
- 1 can cream of chicken or cream of mushroom soup
- 8 oz cheese cheddar was used, shredded
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350. Peel and cube potatoes. In a large pot, boil them until just tender (not completely cooked).
- Drain and set aside. While potatoes are cooking, fry bacon. When the bacon is almost done, drain grease and add onions.
- Continue cooking until onions are soft. In a mixing bowl, combine sour cream, cream of chicken, cheese, and all seasonings.
- Add 3/4 of the bacon/onion mixture and stir well. Add potatoes to mixture and gently stir until all potatoes are coated.
- Place mixture in a greased 9x9 baking dish. Sprinkle remaining bacon and onions on top. Bake for 30-40 minutes or until potatoes are fully cooked.
Lynne says
Where are the video’s on the Instant Pot Baked Beans, I couldn’t find the video on this, please advise, thanks.