Potato and Bacon Casserole
Indulge in the comforting layers of creamy, cheesy goodness with this Potato and Bacon Casserole, a crowd-pleasing dish perfect for any occasion. Featuring tender slices of Russet potatoes, crispy bacon, and a velvety cheddar cheese sauce infused with sautéed onions and garlic powder, this casserole is the ultimate combination of rich flavors and satisfying textures. Each layer is nestled together to create a golden, bubbly masterpiece baked to perfection. With an easy-to-follow recipe and prep time under 30 minutes, this dish is the perfect balance of indulgent and approachable. Garnished with fresh parsley, it’s a visual and culinary delight that makes for a fantastic side dish or even a star entree. Perfect for potlucks, family dinners, or holiday feasts, this recipe will elevate your comfort food repertoire while boosting your taste buds’ happiness.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 12 slices Bacon
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 3 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, diced
- 0.5 teaspoon Garlic powder
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set the sliced potatoes aside in a bowl of cold water to prevent discoloration.
Cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into bite-sized pieces and set aside.
In the same skillet, remove all but 2 tablespoons of the bacon grease. Add the diced onion and sauté over medium heat until softened, about 3-4 minutes. Remove the onion from the skillet and set it aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the sauce, stirring frequently, until it thickens, about 5 minutes.
Stir in the shredded cheddar cheese, salt, pepper, and garlic powder until the cheese is fully melted and the sauce is smooth. Remove the sauce from heat.
Drain the potatoes and pat them dry with a kitchen towel.
Layer one-third of the potato slices in the bottom of the prepared casserole dish. Top with one-third of the sautéed onion, crumbled bacon, and cheese sauce. Repeat this process for two more layers, ensuring the top layer is evenly covered in sauce.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 440 mg | 34% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1220 mg | 26% | |
*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.
