Ingredients
- 6 russet potatoes, thinly sliced
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 slices bacon, cooked and crumbled
- 2 cups milk
- 2 large eggs
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the potatoes: Wash, peel (if desired), and thinly slice the russet potatoes into even rounds about 1/8-inch thick for even cooking.
- Layer the ingredients: Arrange half of the sliced potatoes evenly in the prepared baking dish. Season generously with salt and pepper, then sprinkle half of the cheddar and Monterey Jack cheese over the potatoes. Add half of the crumbled bacon on top.
- Repeat the layers: Add the remaining potatoes, season again, and top with the rest of the cheese and bacon.
- Mix the custard: In a medium bowl, whisk together the milk and eggs until smooth. Pour this mixture evenly over the layered potatoes, allowing it to seep between the slices.
- Bake the casserole: Cover the dish with foil and bake for 60 minutes. Remove the foil and continue baking uncovered for another 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest before serving: Let the casserole rest for at least 15 minutes before serving. This allows the layers to set and makes it easier to slice and serve.
Tips for Success
- Use a mandoline slicer or food processor for perfectly even potato slices — this ensures even cooking.
- Cook the bacon until crisp and blot excess grease before adding to the casserole for the best texture.
- Allow the casserole to rest before cutting; this helps the creamy layers set properly.
- For an extra indulgent version, stir in a few tablespoons of sour cream into the milk mixture before baking.
- Add chopped green onions or fresh herbs on top for a burst of color and freshness.
Variations
- Loaded Baked Potato Casserole: Add a dollop of sour cream and a sprinkle of green onions before serving to mimic a fully loaded baked potato.
- Ham and Cheese Casserole: Replace the bacon with 1 cup of diced cooked ham for a heartier, meal-style dish.
- Garlic Lover’s Version: Add 1 teaspoon of garlic powder or a few minced garlic cloves to the milk mixture for added flavor.
- Spicy Twist: Mix in chopped jalapeños or use pepper jack cheese for a little kick.
- Vegetarian Option: Omit the bacon and add sautéed onions, mushrooms, or spinach for a meat-free version.
Storage Options
Store leftover Loaded Potato Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven for 15–20 minutes until heated through. You can also freeze the baked casserole (cooled completely) for up to 2 months. To reheat from frozen, thaw overnight in the refrigerator and bake covered at 350°F until warmed through.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
Yes! While russet potatoes work best for their texture, Yukon Gold potatoes also make an excellent choice for a creamier, buttery result.
Can I make this casserole ahead of time?
Absolutely. You can assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate. Bake just before serving for the freshest taste and texture.
Can I use half-and-half or cream instead of milk?
Yes, for a richer dish, replace part or all of the milk with half-and-half or heavy cream.
Can I add onions or other vegetables?
Definitely! Sautéed onions, bell peppers, or mushrooms make great additions. Just make sure they’re pre-cooked to prevent extra moisture.
Conclusion
This Loaded Potato Casserole is everything you love about classic comfort food — warm, creamy, cheesy, and packed with flavor. Whether served as a hearty side dish for dinner or the star of your brunch table, this recipe never disappoints. With layers of tender potatoes, smoky bacon, and melty cheese, it’s a dish that brings family and friends together. Once you’ve made it, it’s sure to become a regular favorite in your recipe collection.