Description
A rich and hearty potato casserole with cheese, bacon, and a creamy sauce, baked to golden perfection.
Ingredients
- 2 lbs russet potatoes, diced into small cubes
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 6 slices bacon, cooked and crumbled
- 1/2 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons butter, melted
Instructions
Preheat Oven – Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Prepare Potatoes – Dice the potatoes into small cubes and place them in a large mixing bowl.
Mix the Sauce – In a separate bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, and paprika.
Combine Ingredients – Pour the creamy mixture over the potatoes. Stir in half of the shredded cheese, bacon, and green onions.
Bake – Transfer the potato mixture to the greased baking dish. Drizzle with melted butter and cover with foil. Bake for 45 minutes.
Add Cheese & Finish Baking – Remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for another 15 minutes, or until golden brown and bubbly.
Garnish & Serve – Let it rest for a few minutes, then sprinkle with extra bacon and green onions. Serve warm and enjoy!
Notes
- Swap russet potatoes for red potatoes for a creamier texture.
- Add a pinch of cayenne pepper for a little heat.
- Can be made ahead of time and reheated before serving.
- Store leftovers in the fridge for up to 4 days.