Easy cheesy potato casserole, made with layers of real potatoes, bacon, and cheese, is the best comfort food ever! This sliced potato casserole recipe is perfect for any occasion whether it’s a holiday or a simple weeknight family dinner. The combination in this bacon and cheese potato bake is one everyone is sure to love.
Years ago, my friend, Marcel, passed this recipe for cheesy potatoes without sour cream on to me. And boy, was I ever glad she did. The first time I made it, I was stunned at just how tasty they 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 this cheesy sliced potato casserole, this is a warm, cozy dish that's welcome any time.
Although it 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 casserole part of our regular rotation.
These cheesy potatoes made with real potatoes were inspired by another potato casserole recipe on Kitchen Divas.
If love the combination of bacon and potatoes, I think you will enjoy my Volcano Potato Recipe, Smashed Potatoes, or Cheesy Baked Bacon Ranch Little Potatoes.
Serve up this easy potato bake or any of these potato and bacon recipes my popular oven-baked beef ribs or these pan-fried pork chops.
Best Cheesy Potatoes Ingredients
This bacon and cheese potato bake is made with simple, easy to find ingredients.
- Russet or Idaho potatoes
- seasoned salt
- shredded cheese
- chicken broth
- cooking spray
Ingredient quantities for sliced potato casserole are further down on the page in the recipe card.
How to Make Easy Cheesy Potato Casserole
See here how easy it is to make this sliced potato casserole.
Step 1: Prep Your Dish
Prepare a 9 x 9 inch pan, or an equivalent-sized casserole dish with cooking spray or butter. If you want lots of layers use a deep casserole dish instead. Set aside.
Step 2: Boil
Next, add sliced, chopped or diced potatoes, to the pot of well-salted boiling water and simmer until they become tender; usually not more than 10 minutes.
Do not overcook them or they will become mushy! Depending on the size of the potatoes, exact timing may be difficult to predict. When they're done cooking, drain.
Step 3: Fry the Bacon and Aromatics for the Sliced Potato Casserole
While the potatoes are cooking, 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.
Step 4: Layer
Cover the bottom of the prepared pan with potato slices or chunks and sprinkle with seasoned salt and pepper.
Scatter onions all over top of the potatoes. Do the same with the bacon and cheese. Repeat with another of each ingredient.
After the second layer, completely cover the top with remaining potatoes trying to cover any holes with them.
Drizzle with melted butter, remaining bacon and some seasoned salt and pepper to taste.
Last, pour the chicken broth over top of the casserole and cover with cheese.
Step 5: Cook Bacon and Potato Bake
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 the casserole to rest for at least 5 minutes before serving, if not 10.
Bacon: Instead of regular bacon, consider using back or Canadian bacon or leftover ham.
Butter: Swap out the butter with olive oil or another healthy alternative.
Chicken broth: Use chicken bouillon or base and mix with water. You can also use vegetable broth.
Vegetarian: Leave out the bacon and use vegetable broth for a delicious vegetarian sliced potato casserole.
Make it a meal: Layer ground beef, shredded chicken, or pork into the cheesy potato casserole and change this tasty potato side dish into a meal.
Mushrooms: Add in some sliced fresh mushrooms with the onions to cook in the bacon fat.
When boiling the potatoes, cook just until you can easily slide a fork into the potatoes. Even if they are still are a bit firm, it’s ok because they will cook more in the oven.
After frying the bacon, leave some of that bacon grease in the pan and sauté the onions in it. The onions soak up all that delicious bacon flavor and enhances the whole dish.
Shred the cheese yourself! This is a must for the best flavor and I promise 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.
Slice the potatoes razor-thin like scalloped potatoes. Or if you prefer a diced potato casserole, roughly chop or dice them. It all depends on how you like to serve them. There's no wrong way of making potato casserole.
What Kind of Cheese is Best for Easy Cheesy Potatoes?
Generally, I reach for cheddar or a cheddar mozzarella blend when I make easy cheesy sliced potato casserole because I almost always have them in the house. But here are a few of my other favorite options:
- Colby Jack or Monterey Jack: These cheeses melt easily, have an incredibly mild flavor and they blend beautifully with cheddar.
- Swiss: Makes an amazing addition, especially when sauteed with mushrooms and onions that are cooked in some of that gorgeous bacon fat. YUM!
- Gouda or gruyere: They’re simply delightful.
- Smoked gouda: It doesn’t take a lot to add a bit of the subtle smoky flavor to the potato casserole.
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!
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!
No, I don't recommend it. Using canned or frozen potatoes is a convenient way of making bacon and potato bake but there's something to be said for fresh or real potatoes.
After testing and experimenting with canned and frozen potatoes, I wasn't able to achieve the same results as using fresh potatoes.
It makes no different whether you slice 'em, dice 'em or chop 'em, the bottom line is that they're going to turn out great.
This kitchen potato casserole recipe can easily be doubled to accommodate a crowd, a family gathering, or a potluck. Just use a larger casserole dish, and adjust the cooking time.
Another option is to 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.
More 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
- Blossoming Potato
- Fully Loaded Hasselback Potatoes
- Cheesy Bacon Potato Bites
Easy Cheesy Sliced Potato Casserole Video
Easy Cheesy Potato Casserole
- 8 x 8 casserole dish ,9 x 9-inch cake pan or equivalent sized dish
- 5 medium russet potatoes peeled and sliced into chunks or rounds
- 10 slices bacon chopped, divided
- 4 medium onions thinly-sliced
- 1-2 tablespoons fresh garlic minced, addmore or less to taste
- seasoned salt
- 2 cups shredded cheese divided, add more or less to taste
- 3 tablespoons unsalted butter melted
- ½ cup chicken broth
- cooking spray or butter, for greasing
- Preheat oven to 400 degrees. Prepare the baking dish with cooking spray or butter. Set aside.
- Pull out all of the ingredients.
- Wash and peel potatoes, then slice or chop.
- Next, boil potatoes in salted water, until they start to become tender; usually not more than 10 minutes. Do not overcook them or they will become mushy! Depending on the size, timing is difficult to predict. When cooked, 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.
- 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.
Karin and Ken
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
Karin and Ken
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?
Karin and Ken
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
Ms. Brooke Brown
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!
Karin and Ken
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