Go Back Email Link
–+ servings
Close-up of creamy potato casserole with melted cheese, topped with chopped green onions, being served from a baking dish.
Print

Loaded Potato Casserole Recipe

Loaded Potato Casserole with bacon and cheese is a perfect blend of ingredients for the ultimate comfort food. Creamy, dreamy and easy to make. Enjoy!
Course Side Dish
Cuisine American
Keyword cheesy potato casserole, how to make potato casserole, loaded potato casserole, potato casserole
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 side servings
Calories 462kcal
Author Katie Cooksey

Ingredients

  • 2 large Idaho potatoes peeled and cubed in 1/2 inch pieces (a little over 2 cups diced)
  • 6 slices bacon
  • 1 1/2 cups onion finely diced
  • 1 tablespoon butter

for the sauce-

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • 3 oz cream cheese
  • salt to taste
  • black pepper to taste
  • pinch nutmeg
  • 1 cup sharp cheddar cheese freshly grated, divided
  • 2 green onions diced, for garnish
US Customary - Metric

Instructions

  • Place the diced potato into a small pot. Pour in enough cold water to cover the potatoes. Bring to a boil, then reduce to a simmer for 10-15 minutes or until they are fork-tender. Drain and set aside. Wipe out the pot with a paper towel and set aside.
    Cooking ingredients on a countertop: diced potatoes in a pot, bacon on a plate, cream in a jug, butter, flour, pepper, and salt in bowls, with a small bowl of sour cream.
  • Preheat oven to 375° F. Prepare a casserole dish by greasing it with butter or nonstick spray. Set aside.
  • While potatoes simmer, cook bacon (either on the stove top, air fryer, or oven). Remove to a paper towel and pour off excess grease, leaving a bit in the pan for onions.
    Crispy bacon strips on a paper towel surrounded by small bowls of ingredients like butter, cream, and seasonings on a light countertop.
  • Add 1 tablespoon of butter to the same pan and saute onions until tender, 5-7 minutes. Remove from heat.
    Chopped onions frying in a white skillet with a wooden spoon. Surrounding the skillet are bowls of butter, cream, flour, and seasonings.
  • Place the small pot used to cook the potatoes over medium heat. Melt in 2 tablespoons butter. Sprinkle in flour and whisk to create a paste. Cook for 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, black pepper, nutmeg, and 1/2 cup grated cheddar cheese. Stir until the cheeses melt and the sauce is smooth.
    A whisk stirs creamy sauce in a light blue pot, the perfect base for a savory potato casserole. Nearby, small bowls with salt and pepper rest on the marble surface.
  • Pour cooked potatoes, bacon, onions and cheese sauce into a large bowl. Stir to coat. Pour the entire contents of the bowl into prepared casserole dish. Top with remaining 1/2 cup of sharp cheddar cheese.
    A casserole dish filled with creamy potato salad topped with shredded cheddar cheese, placed on a light-colored surface.
  • Bake for 20-30 minutes, covered with aluminum foil. Then, remove the foil and place it under the broiler to brown the top if desired. Garnish with green onion and serve hot.
    Close-up of a cheesy potato casserole with a creamy texture and garnished with chopped green onions. A spoon is partially dipped into the dish.

Nutrition

Calories: 462kcal | Carbohydrates: 33g | Protein: 14g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 393mg | Potassium: 764mg | Fiber: 2g | Sugar: 6g | Vitamin A: 849IU | Vitamin C: 11mg | Calcium: 260mg | Iron: 1mg
QR Code linking back to recipe