This scrumptious and garlicky loaded baked potato casserole with two sorts of cheese and smoky bacon is a traditional facet dish. It’s coated in a velvety custard, after which it’s baked for an additional creamy and wealthy chunk.
Let’s speak concerning the consolation of this loaded baked potato casserole, a creamy, tacky dish that at all times steals the present. With layers of tender russet potatoes, a melty mix of cheddar and Monterey Jack, and a crispy bacon topping, this recipe is a hearty addition to any meal. Simple to organize, it’s seasoned to perfection and baked till golden and bubbly. Whether or not you’re seeking to impress at a potluck or just amp up your weeknight dinner, this potato gratin sort casserole is a assured crowd-pleaser.
Why I Love This Loaded Baked Potato Casserole
- Creamy. There’s cheddar, Monterey Jack, and wealthy custard in each single chunk.
- Household-friendly. Even choosy eaters can’t resist the fluffy potato layers with melty tacky and crispy bacon.
- Easy. You simply have to layer the elements, whisk the custard, and bake the casserole.
- Simple however fancy. The golden brown end on this tacky, layered potato facet will impress all of your friends.
Recipe Substances
Cheddar, Monterey Jack, and crispy bacon add loads of savoriness, so that you don’t want so as to add rather more. Scroll to the recipe card on the backside of the publish for precise ingredient quantities.
- Butter – I desire unsalted butter, however salted butter is an effective swap.
- Russet potatoes – Yukon Gold potatoes work too.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are finest.
- Garlic – Recent garlic or garlic powder can be utilized.
- Cheddar cheese – Go for gentle or sharp.
- Monterey Jack cheese – Be at liberty to make use of Pepper Jack cheese.
- Bacon – Common or thick-cut bacon are nice.
- Milk – Entire milk is finest, however 2% milk is an effective swap too.
- Eggs – Use liquid eggs if that’s what you’ve acquired available.
- Parsley – You should use dried parsley for this.
How To Make Loaded Potato Casserole
This impressive-looking tacky potato facet dish solely must be layered and baked.
- Prep the oven. Preheat it to 375F. Grease a 13×9″ baking dish with butter. Don’t use a bigger baking dish as a result of it’ll have an effect on the baking time and texture of the potatoes.
- Assemble it. Layer half of the potatoes within the baking dish. Don’t fear in the event that they overlap barely. Season with salt and pepper. Sprinkle with garlic on prime. Add the cheese and bacon. Layer the remainder of the potatoes on prime.
- Make the custard. Whisk the milk, eggs, salt, and pepper in a separate bowl till clean. Pour it over the potatoes and sprinkle with parsley.
- Bake it. Cowl the baking dish with foil. Pop it into the oven for 75-90 minutes, or till the the custard units. Take away the foil and bake it for one more 10-Quarter-hour, or till golden on prime.
- Serve. Take away it from the oven. Let it cool for 20 minutes earlier than slicing and serving.
Ideas For Success
- Add spices. Whisk a little bit of cayenne pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika into the custard for extra depth of taste.
- Watch the potatoes. The potato slices must be about the identical thickness to make sure even cooking. If some slices are thicker than others, you’ll find yourself with a semi-raw casserole.
- Swap the dairy. For a creamier casserole, swap the milk for heavy cream or half-and-half.
- Use leftovers. Shred up any melty cheese leftovers like mozzarella, gruyere, or Muenster and use them to organize this recipe. Child potato leftovers work too so long as they’re sliced to 1/4″ thickness.
- Give it French aptitude. Layer 1/4-1/2 cup caramelized onions over the potatoes within the casserole for some candy crunch.
- Use roasted garlic. Swap the minced garlic for roasted garlic to offer this potato facet a toastier taste.
- Forestall sticking. Line the underside of the baking dish with parchment paper to stop any sticking. Keep away from utilizing foil if doable.
Serving Strategies
This creamy loaded baked potato casserole is a straightforward facet dish. Serve it with my Pork Tenderloin with Apples or Seared Pork Medallions. My Rosemary Lemon Roasted Turkey and Garlic Butter Salmon are nice too. Should you desire steak, attempt my New York Strip Steak or Churrasco Steak. Don’t overlook to pair the meal with different sides like my Heirloom Tomato Salad or Inexperienced Goddess Salad.
How To Retailer & Reheat Leftovers
This recipe doesn’t freeze nicely as a result of the milk and cheese would cut up when thawed.
- Fridge: Place it in an hermetic container for as much as 5 days. Discard it instantly if it tastes bitter. It’s also possible to tightly wrap the baking dish with foil to scale back clean-up.
- To reheat it: Sprinkle it with 1 teaspoon milk. Microwave for as much as a minute or till heat. For bigger parts, do it within the oven (coated) at 300F for 15-20 minutes.
Extra Potato Facet Dishes
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Preheat the oven to 375˚F and grease a 13×9 baking dish with butter.
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Layer half of the potato slices on the underside of the baking dish, overlapping barely, and season the potatoes with salt and pepper.
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Sprinkle the minced garlic over the potatoes. Subsequent, sprinkle the shredded cheeses and the crumbled bacon over the potatoes.
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Layer the remainder of the potato slices, overlapping barely.
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In a separate mixing bowl, whisk collectively the milk, eggs, salt, and pepper.
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Pour the milk combination over the potatoes.
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Cowl and bake for 75 to 90 minutes or till the custard is cooked and set.
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Take away the foil and cook dinner for 10 to fifteen extra minutes, or till the highest is browned.
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Take away from the oven and let the casserole relaxation for 15 to twenty minutes.
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Add parsley over the potatoes and serve.
Serving: 8 ounces | Energy: 376 kcal | Carbohydrates: 23 g | Protein: 18 g | Fats: 24 g | Saturated Fats: 11 g | Polyunsaturated Fats: 2 g | Monounsaturated Fats: 8 g | Trans Fats: 0.03 g | Ldl cholesterol: 104 mg | Sodium: 647 mg | Potassium: 635 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 589 IU | Vitamin C: 8 mg | Calcium: 389 mg | Iron: 1 mg
Dietary data is an estimate and supplied as courtesy. Values could range in accordance with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
