Awful Awful Potatoes
Indulge in the ultimate comfort food with "Awful Awful Potatoes," a decadently creamy and cheesy potato casserole that's anything but awful—in fact, it's outrageously good! This crowd-pleasing dish features tender slices of russet potatoes layered with a luscious blend of butter, heavy cream, garlic, and onion powders, then smothered in melty cheddar and Parmesan cheeses. Topped with crispy bacon crumbles and fresh green onions, every bite delivers bold, savory flavors with a golden, bubbly finish. Perfect as a hearty side dish for family dinners, holidays, or potlucks, this recipe is sure to steal the spotlight. With just 20 minutes of prep time and simple ingredients, "Awful Awful Potatoes" is your go-to casserole for satisfying your cravings while impressing any gathering.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Butter
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 6 slices Bacon, cooked and crumbled
- 3 stalks Green onions, thinly sliced
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and cut them into 1/4-inch thick slices.
In a large pot, bring salted water to a boil. Add the potato slices and cook for 8-10 minutes, or until they are just tender but not falling apart. Drain the potatoes and set aside.
In a medium saucepan, melt the butter over medium heat. Add the heavy cream, garlic powder, onion powder, salt, and black pepper. Stir to combine and let the mixture heat through but not boil. Remove from heat.
Grease a 9x13-inch baking dish with butter or non-stick spray. Arrange half of the cooked potato slices in a single layer in the dish.
Pour half of the cream mixture evenly over the potatoes. Sprinkle 1 cup of shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions over the layer.
Layer the remaining potato slices on top. Pour the rest of the cream mixture over the potatoes, followed by the remaining cheddar cheese, bacon, and green onions.
Sprinkle the Parmesan cheese evenly over the top layer for a golden crust.
Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with extra green onions if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 379 mg | 29% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
