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Cheesy Potato Casserole with Bacon, a perfect blend of ingredients for the ultimate comfort food. Creamy, dreamy and easy to make. Enjoy!
You guys. You’re gonna want to sit down for this one! It’s a doozie! A ridiculously creamy, cheesy, bacony, hot mess of a doozie. Cheesy Potato Casserole is a cross between scalloped potatoes, potatoes au gratin, funeral potatoes, and just a plain casserole. A little bit of everything to make one killer concoction. Perfect for any weeknight or during the holidays!
By combining simple ingredients you’re going to get amazing results, especially with this traditional potato casserole. Here’s what you’ll need to get started.
- Potatoes – you can either use Idaho Potatoes here or frozen diced potatoes (to make this dish more quickly).
- Thick Cut Bacon – bacon makes everything better. You could also add smoked sausage to make this a meal!
- Yellow Onion – perfectly adds that oniony flavor without being overpowering.
- Butter – this is used to saute the onions but also to make the base of the sauce.
- All-Purpose Flour – to thicken the sauce.
- Milk – for creaminess.
- Heavy Cream – more creaminess but thicker.
- Cream Cheese – you could also use sour cream here. Tangy delicious flavor.
- Salt and Pepper – to taste.
- Nutmeg – just a pinch!
- White Cheddar Cheese – I used Kerry Gold Dubliner cheddar…..ahh-mazing.
How to Make Potato Casserole
- Start out this potato casserole by chopping up some potatoes into small cubes. Place the diced potatoes into a small pot. Pour in enough cold water to cover potatoes. Cover with lid and bring to boil. Reduce to simmer for 5 minutes or until they barely are fork-tender. Drain and set aside. Wipeout pot with a paper towel and set aside.
- While the potatoes are cooking, render out some bacon. And through the magic of my food blog, it’s magically cooked!
- Dump out any remaining bacon grease and cook up some onions in butter. 5 minutes later and these are brown and soft. Onions cooked in butter is perfection. That is all.
- The potatoes should be just about done. You want these to barely be fork tender. They’re going to cook more in the oven, so don’t overdo it in the pot. Everyone repeat after me: “PAR-BOIL”. You could also just use frozen diced potatoes.
- Throw the onions and cooked bacon on top of the potatoes, and take a big whiff. Your kitchen should be smelling divine right about now.
- To start making the cream sauce for the potato casserole, melt some butter in a pot. I used the same pot from the potatoes….just wipe it out with a paper towel. Lazy, dish-hating ladies unite!
- Sprinkle in a little flour and cook out the raw flavor for a minute or two.
- Switch over to a whisk and pour in some milk, salt, pepper, and nutmeg. Increase the heat to medium-high to get this sauce to thicken faster. Keep stirring.
- Once the sauce is thick and delicious, plop in some cream cheese, and some heavy cream.
- Grated white cheddar cheese. I used Kerry Gold Dubliner cheddar…..ahh-mazing. Whisk the sauce together until the cheese has melted and is all smooth and creamy. And delicious.
- Taste for seasonings and adjust as needed.
- Now to finish off your potato casserole pour the sauce all over the potatoes, onions, and bacon. Let it be known that this picture makes me a happy girl. HOME STRETCH, my peeps! A few more steps ’til heaven.
- Once you get everything coated in that lovely sauce, pour it into a buttered baking dish.
- and top with more cheese. Of course. Is there any other way? I think not.
- Bake at 375 degrees covered for 20-30 minutes then pop the top and broil that bad boy until it’s bubbly and brown.
- Serve your potato casserole hot. Sing praises. Rejoice.
More Potato Recipes to Try!
- Twice Baked Potatoes
- Crockpot Mashed Potatoes
- Perfect Scalloped Potatoes Recipe
- Delicious Potatoes Au Gratin
- Pan Fried Potatoes
- Funeral Potatoes
- Crispy Mashed Potato Rosettes
- Smashed Potatoes
- Buttery Mashed Potatoes
Here’s the handy dandy printable that you all must print this very moment. You’re welcome:
- 2 large potatoes cubed in 1/2 inch pieces
- 2 slices thick cut bacon sliced
- 1 1/2 cups yellow onion diced
- 1 tablespoon butter
- Place the diced potato into a small pot. Pour in enough cold water to cover potatoes. Cover with lid and bring to boil. Reduce to simmer for 5 minutes or until they barely are fork-tender. Drain and set aside. Wipeout pot with a paper towel and set aside.
- While potatoes simmer, render out bacon slices and brown. Remove to a paper towel and pour off excess grease. Saute onions in 1 tablespoon butter in the same pan until tender, 5-7 minutes. Remove from heat.
- Place small pot you cooked potatoes in over medium heat. Melt in 2 tablespoons butter. Sprinkle in flour and whisk to create a paste. Cook 1 minute. Whisk in milk. Increase heat to medium-high and continue whisking until sauce thickens. Reduce heat and stir in cream, cream cheese, salt, pepper, nutmeg, and 1/2 cup grated cheese. Stir until cheeses melt and sauce is smooth.
- Pour cooked potatoes, bacon, onions and sauce into a large bowl. Stir to coat. Pour entire contents of bowl into greased baking dish. Top with remaining 1/2 cup of cheese. Bake at 375 degrees for 20-30 minutes covered with foil. Place under broiler to brown the top if desired. Serve hot.