Easy Cheesy Potato Casserole, made with layers of real potatoes, bacon, onions, cheese and more, is the best comfort food ever! Perfect for any occasion, this sliced potato casserole with bacon recipe is one you’ll keep coming back to again and again.
Best Cheesy Potatoes
Years ago, my friend, Marcel, passed this Easy Cheesy Potato Casserole recipe on to me. And boy, was I ever glad she did. The first time I made it, I was stunned at just how tasty cheesy potatoes could be. My husband and son thought they were the best, and so it became a regular family favorite.
Just the name of this recipe screams comfort food! Potatoes, bacon, and cheese are the ultimate trio. If three’s a crowd, it doesn’t apply here. These foods are meant for each other.
No need to wait for a special occasion to make these cheesy potatoes. A warm, cozy dish that’s welcome any time.
Looking back on the days when my son was transitioning from child to teenager, I saw a lot of changes. Patrick’s voice was deeper and he became moodier. Friends were everything. Showering and gaming had become obsessions. Not only was he changing emotionally, his voice was deeper, he had physically grown bigger and so had his appetite. We couldn’t get enough food into him. Can you relate?
Patrick especially loved cheesy potato casserole. He would say it’s the best cheesy potatoes he’d ever had. If it was in the fridge from the night before, it was a sure bet it wouldn’t be there the next day. My husband would complain about it, but to no avail.
Even though my son is all grown up, his appetite is as ferocious as ever and his love for these cheesy potatoes has never changed.
Although this casserole takes a bit of effort to prepare, the end result is worth every second. Knowing how popular it was in my house, I just had to make this easy cheesy potato casserole part of our regular rotation.
The first step is cooking the potatoes just right. This can be somewhat tricky, because if they’re overcooked, they become mushy, and no one wants that.
One of my favorite flavors in this casserole are the onions. After frying the bacon, leave some of that bacon grease in the pan and sauté the onions in it. Soaks up all that delicious bacon flavor, and enhances the whole dish.
Start by layering the potatoes at the bottom and finish off with a layer of gooey cheesy at the top.
With a few beautiful ingredients coming together, you can make one of the best cheesy potatoes casserole around. If that doesn’t fire up those taste buds, I don’t know what will.
Bacon and Cheese Potato Bake
Call it what you will, this bacon and cheese potato bake is a casserole masterpiece! Layer upon layer of potatoes, fried onions, bacon, cheese, followed by more potatoes, onions, bacon and cheese, makes this the ultimate classic casserole.
If the casserole dish is deep enough, add another layer and perhaps a little extra time in the oven to get it really nice and bubbly. When the potatoes are fork tender, they’re ready! It may take a little time to put this bacon and cheese potato bake together, but you’ll be rewarded for your efforts. Don’t just take my word for it. Put it to the test and see for yourself.
Depending on your preference, use as much or as little of each ingredient as you like. Since I’ve been making this casserole for a very long time, I don’t need to measure anymore. I know what my family likes, so I just eyeball it. Turns out great every time!
If you’re a bacon lover like me, add extra slices. We can never get enough of it in our house. Although we don’t eat bacon all the time, when a recipe calls for it, we go hog wild.
For everyone I’ve ever made this bacon and cheese potato bake for, never heard a word about there being too much bacon in it. I’m sure there are people that would say there was. If you’ve altered this potato casserole recipe in any way, I’d love to hear about it.
Cheesy Potatoes with Real Potatoes
Using canned or frozen potatoes is a convenient way of making chunky potato bake. But there’s something to be said for fresh or real potatoes. They’re the real deal, and you can taste the difference.
After testing and experimenting with canned and frozen potatoes, I wasn’t able to achieve the results I desired. So I decided to stick with what works best. Why mess with perfection? Quality is what matters, right?
Along with real potatoes, nothing compares to real block or brick of cheese you shred yourself, versus the bagged, pre-shredded stuff. Again, quality is what we’re aiming for in making the ultimate cheesy potato casserole.
I know it’s time consuming, and no one likes doing it, but shredding the cheese yourself is a must. You’ll be a whole lot happier with the results. Even if you’re cursing me the whole time you’re shredding, that’s okay. You’ll see the pay-off and thank me for it in the end.
If it makes you feel any better, keep in mind there are additives in store-bought shredded cheese that prevent the cheese shreds from sticking together. That means pre-shredded cheese is more difficult to melt.
So try this recipe at least once with cheese you shred yourself and see the difference it makes. You won’t regret it.
Sliced Potato Casserole
Sliced potato casserole can also be a chunky or diced potato casserole as well. There are no rules here. As long as you’re using fresh potatoes and each piece is about the same size, the choice is yours.
Slice the potatoes razor-thin like scalloped potatoes. Roughly chop or dice them. It all depends on how you like to serve them. There’s no wrong way of making potato casserole.
So, whether you slice ’em, dice ’em or chop ’em, the bottom line is that they’re going to turn out great. And what would this potato casserole be without onions, bacon and cheese? These ingredients give depth and richness to what otherwise would be a very boring casserole dish.
Cheesy Potato Casserole with Diced Potatoes
Sliced or diced, it matters none. A potato is a potato, right? What does matter is that the potatoes should be cut about the same size. This ensures they’re cooked evenly. So if dicing is your preference, then go for it!
It’s all about personal preference.
Whether you slice, dice or chop the potatoes, this cheesy potato casserole is sure to be devoured with a vengeance. Sit this warm. cheesy potato casserole with diced potatoes in front of those adoring potato fans and get out of the way! You might just lose an arm trying to serve it!
Easy Cheesy Potatoes
While making this easy cheesy potatoes, include your favorite cheeses, in any combination. Generally, I reach for cheddar or a cheddar mozzarella blend because I almost always have them in the house.
Once in a while, I’ll use Colby Jack or Monterey Jack cheeses as well. These cheeses melt easily, have incredibly mild flavor and they blend beautifully with cheddar.
Swiss can also be an amazing addition, especially when sauteed with mushrooms and onions that are cooked in some of that gorgeous bacon fat. YUM!
If you have any leftover pieces of cheese sitting in the fridge, don’t think twice about shredding and sprinkling them all over this potato casserole. You’ll be pleasantly surprised at the results!
And I would be remiss if I didn’t mention gouda and gruyere cheeses. They’re simply delightful!
Since we enjoyed the taste of gouda so much, I added smoked gouda to the dish and it was wonderful! Just a little went a long way. The flavor was subtle, but it made a world of difference.
When it comes to this easy cheesy potatoes recipe, don’t hesitate to try different cheeses. Super versatile, each cheese has its own texture and flavor. Blend your favorite cheeses together and come up with the best cheesy casserole you’ll ever make!
Next time around, try another version with different cheeses and see what happens. Make easy cheesy potatoes your way and you’ve got one supreme dish!
All I ask is, if you modify this recipe in any way, and you enjoyed it, please share your experiences with us. Together, we can all become better in the kitchen!
Bacon and Potato Bake
Did I mention how much I love bacon? 😉 Frankly, bacon makes everything taste better. It just does.
My husband and son aren’t big talkers. But when they dig into this bacon and potato bake, it becomes THE topic of conversation!
Although bacon is not a requirement, it adds such depth and flavor, without it, something is is missing. Add as much or as little as you want, or think your family will enjoy. And don’t forget to crumble a bunch over top!
Instead of regular bacon, consider using back or Canadian bacon or leftover ham . Other cooked meat will work also. Turn this tasty potato side dish into a meal, all on its own by adding a cooked protein or meat before baking.
Don’t knock it until you try it! Use a bigger casserole dish and increase the baking time slightly. Once the potatoes pierce easily with a fork, your bacon and potato bake is done!
Easy peasy every time!
Ingredients in the Best Cheesy Potatoes
- Russet or Idaho potatoes
- bacon
- onions
- garlic
- pepper
- seasoned salt
- shredded cheese
- butter
- chicken broth
- cooking spray
How to make Easy Cheesy Potato Casserole
Prepare a 9×9 inch pan, or an equivalent-sized casserole dish with cooking spray or butter. If you want lots of layers, use a 9×13 inch pan or a deep casserole dish instead. Set aside.
Next, add sliced, chopped or diced potatoes, to the pot of well-salted boiling water and simmer until potatoes become tender; usually not more than 10 minutes.
Do not overcook the potatoes or they will become mushy! Depending on the size of the potatoes, exact timing may be difficult to predict. Drain.
In the meantime, fry the bacon pieces until crisp, in a large skillet, over medium heat. Drain on a paper towel and set aside.
Keep a few tablespoons of the bacon fat in the skillet and add sliced onions. Stir onions over medium heat, until onions become very tender and start to carmelize or brown.
Add garlic, combine with onions and remove from heat.
Cover the bottom of the prepared pan with potato slices or chunks.
Sprinkle with seasoned salt and pepper.
Scatter onions all over top of the potatoes. Do the same with the bacon and cheese. Repeat.
Totally cover the top with remaining potatoes. Try and cover any holes with potato.
Drizzle with melted butter, remaining bacon and some seasoned salt and pepper to taste.
Pour chicken broth over top of the casserole and cover with cheese.
Cover with foil and bake for 30 minutes.
Uncover and bake until the cheese has completely melted and the top is golden brown; about another 15 minutes.
Allow to rest for at least 5 minutes before serving, if not 10.
Serve with sour cream if desired. Enjoy!
Cheesy Potatoes for a Crowd
This kitchen potato casserole recipe can easily be doubled to accommodate a crowd, a family gathering or potluck. Just use a larger casserole dish, and adjust cooking time. Or make two separate casseroles. Once the potatoes are cooked, turn your oven to broil to darken the top a little. Looks even more mouth-watering and your cheesy potatoes for a crowd is bound to be a hit.
Bacon and Potato Recipes
If you enjoyed this easy cheesy potato casserole, check these other bacon and potato recipes. They’re sure to be please the potato lovers in your life. Thanks for visiting! Hope to see you soon.
Slow Cooker Bacon Breakfast Potatoes
Little Alfredo Bacon and Cheese Potatoes
Cheesy Baked Bacon Ranch Little Potatoes
Fully Loaded Hasselback Potatoes
Supreme Mashed Potato Casserole
Best Potato Dishes
Potato, Onion, Carrot and Green Bean Casserole
Oven Roasted Carrots and Potatoes
Slow Cooker Scalloped Alfredo Potatoes and Cauliflower
Cheesy Ranch Twice Baked Potato Boats
Awesome Cheesy Twice Baked Potato Boats
Easy Cheesy Scalloped Potatoes
Easy Cheesy Potato Casserole Video
Easy Cheesy Potato Casserole
Equipment
- 8 x 8 or 9 x 9 inch cake pan or equivalent sized casserole dish
Ingredients
- 5 medium russet potatoes, peeled and sliced into chunks or rounds
- salt
- 10 slices bacon, chopped, divided
- 4 medium onions, thinly-sliced
- 1-2 tablespoons garlic, minced more or less to taste
- pepper
- seasoned salt
- 2-3 cups shredded cheese, divided more or less to taste
- 2-4 tablespoons unsalted butter, melted
- ½ cup chicken broth
- cooking spray or butter, for greasing
Instructions
- Preheat oven to 400 degrees. Prepare a 9x9 inch pan with cooking spray or butter. If you want lots of layers, use a 9x13 inch pan or a deep casserole dish. Set aside.
- Pull out all of the ingredients.
- Wash and peel potatoes. Slice or chop and set aside.
- Next, boil potatoes in salted water, until they start to become tender; usually not more than 10 minutes. Do not overcook the potatoes or they will become mushy! Depending on the size of the potatoes, timing is difficult to predict. Drain.
- In the meantime, using a large skillet, fry the bacon pieces until crisp over medium heat. Use as much or as little bacon as you want. Drain on paper towel, Crumble and set aside.
- Keep a few tablespoons of the bacon fat in the skillet and add sliced onions. Stir onions, over medium heat, until onions become very tender and start to brown.
- Add garlic, combine with onions and remove from heat.
- Cover the bottom of the pan with potato slices or chunks.
- Sprinkle with seasoned salt and pepper.
- Scatter onions all over top of potatoes, then the bacon.
- Add cheese. Then repeat the process.
- More potatoes.
- Onions.
- Bacon.
- More cheese.
- Totally cover the top with remaining potatoes. Try to cover up any holes with potato.
- Drizzle with melted butter, remaining bacon and some seasoned salt and pepper to taste.
- Pour chicken broth over top of casserole and cover with cheese.
- Cover with foil and bake for 30 minutes.
- Uncover and bake until cheese has completely melted and the top is golden brown; about another 15 minutes.
- Allow to rest for at least 5 minutes before serving, if not 10. Serve with sour cream if desired. Enjoy!
Made this tonight and we all loved it. So easy and with extra garlic was perfect for us! Thank you for sharing.
Im so glad to hear you all enjoyed this easy casserole. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Great dish
Well thank you for saying that! I’m glad you enjoyed it. Hopefully you find some other recipes on this site that you enjoy just as much as we do! All the best. Karin
I made this a few weeks ago and absolutely loved it!! Do you think it could be prepared a few hours ahead of time and then baked in the oven before serving?
I think you could definitely make this casserole a few hours ahead of time and keep it in your fridge. I would wait and right before baking drizzle the butter, and add the chicken broth to avoid anything becoming soggy. Then add the top layer of cheese and into the oven it goes. I would also leave this casserole out on the counter for between 20 and 30 minutes before baking to get it to room temperature or you may have to let the casserole bake a little longer if it was taken right out of the fridge. Please let me know how it all goes for you! Take care and all the best. Karin
I made this on Sunday and it was SUPERB. Best and easiest recipe I have tried for this. Thanks!!!!! A mandolin makes it so much faster and easier, too!
Well thank you for taking the time to let me know your opinion of the easy recipe! Glad you loved it and isn’t that mandolin the greatest invention? ? Such a time saver! As always you are most welcome. Hopefully you find some other recipes on this site that you enjoy just as much! Take care and be well. Karin