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Casserole dish of cheesy potatoes on the table.

Easy Cheesy Potato Casserole

This sliced potato casserole is made with layers of real potatoes, bacon, onions, and cheese for the best comfort food ever! Perfect for any occasion, it's one recipe you'll keep coming back to again and again.
Course Side Dish
Cuisine American
Keyword cheesy potato bake, easy potato casserole, potato casserole with cheese and bacon, sliced potato casserole
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 350kcal


  • 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
  • salt
  • 10 slices bacon chopped, divided
  • 4 medium onions thinly-sliced
  • 1-2 tablespoons fresh garlic minced, addmore or less to taste
  • pepper
  • 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.
    Overhead photo of all the ingredients needed to make cheesy potato casserole.
  • Wash and peel potatoes, then slice or chop.
    Peeled and sliced potatoes on a cutting board.
  • 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.
    Potatoes cooking in a saucepan.
  • 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.
    Bacon frying in a skillet.
  • 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.
    Onions added to skillet with bacon grease. The bacon has been removed.
  • Add garlic, combine with onions and remove from heat.
    Garlic added to the skillet. Combine onion and garlic in fry pan.
  • Cover the bottom of the pan with potato slices or chunks. Sprinkle with seasoned salt and pepper. 
    Potatoes placed on the bottom of casserole dish.
  • Scatter onions all over top of potatoes, then the bacon. 
    Onions and bacon added over the of potatoes.
  • Add cheese. Then repeat the process.
    Cheese is added in the next layer.
  • More potatoes.
    Another layer of potatoes added to the top.
  • Onions.
    Another layer of cooked onions.
  • Bacon.
    Another layer of bacon on top.
  • More cheese.
    A final layer of cheese on top.
  • 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.
    Melted butter, bacon bits, salt and pepper added to the top of the casserole.
  • Pour chicken broth over top of casserole and cover with cheese. 
    Cheesy potato casserole ready for the oven on the counter.
  • 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.
    Cooked sliced potato casserole resting on a cooling rack.
  • Allow to rest for at least 5 minutes before serving, if not 10. Serve with sour cream if desired. Enjoy!
    Plates of bacon and potato casserole on the table to eat.


Expert Tips:
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.


Calories: 350kcal | Carbohydrates: 40g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 322mg | Potassium: 886mg | Fiber: 4g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 16mg | Calcium: 233mg | Iron: 2mg