My sister-in-law took one bite and came running over to me asking for the recipe.” Recipe in 💬 ⬇️

 

Loaded Cheesy Bacon Potato Casserole

(My sister‑in‑law took one bite and came running over to me asking for the recipe — it’s that good)

Why You’ll Love This Dish

It hits every comfort note: creamy potatoes, melty cheese, crispy bacon, onions, and a hint of garlic/herbs.

It’s relatively easy to assemble, yet impressive.

Great as a side or even a main for casual dinners.

Leftovers reheat beautifully.

It’s the kind of dish that makes people lean in and demand “the recipe” — because it tastes richer and more decadent than it sounds.

Ingredients & Their Roles

Here’s a robust “master” ingredient list that yields about 8–10 servings (or more, depending on portion size). After this I’ll discuss substitutions, scaling, and optional extras.

Ingredients

3 to 4 pounds potatoes (Yukon Gold or Russet), peeled and cut into ~½‑inch cubes

8 oz (about 225 g) bacon, chopped

1 medium onion, diced

2–3 cloves garlic, minced

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese (or another melting cheese)

1½ cups sour cream

½ cup cream cheese, softened

1–1¼ cups milk (whole milk preferred, or half‑and‑half)

2 Tbsp unsalted butter

2 Tbsp all‑purpose flour

Salt & freshly ground black pepper, to taste

1 tsp dried thyme (or parsley)

2–3 green onions (scallions), thinly sliced for garnish

Equipment & Preparation Notes

You’ll need:

Large pot for boiling potatoes

Skillet or frying pan (for bacon & sautéing onion)

Baking dish or casserole (9×13‑inch or similar)

Mixing bowls

Whisk, spatula, spoons

Measuring cups & spoons

Colander

Grater (for cheese)

Knife & cutting board

Prep Steps:

Preheat your oven to ~ 375 °F (190–200 °C).

Peel and dice potatoes into uniform cubes so they cook evenly.

Chop bacon, dice onion, mince garlic.

Grate cheeses.

Soften cream cheese (leave out of fridge ~30 min) so it’s easier to mix.

Butter & flour measured ahead.

Step-by-Step Instructions & Narrative

Here’s a fully narrated method, with detail and commentary.

Step 1: Parboil the Potatoes

Place diced potatoes into a large pot and cover with cold, salted water.

Bring to a boil over medium-high heat; reduce to simmer and cook until just tender, about 8–10 minutes (you should be able to pierce with a fork but they still hold shape).

Drain in colander and set aside. Don’t let them get mushy.

Step 2: Cook Bacon & Sauté Onion & Garlic

While potatoes are boiling, cook bacon in a skillet over medium heat until crisp.

Remove bacon with a slotted spoon and drain on paper towels, leaving a tablespoon or two of bacon grease in the pan (you can discard excess or use butter).

In the same skillet, add diced onion and sauté in bacon fat (or butter) until soft and translucent (about 4–5 minutes).

Add minced garlic, and sauté ~1 minute until fragrant (be careful not to burn).

Step 3: Make the Cheesy Cream Base (Roux Method)

In a saucepan on medium heat, melt butter.

Stir in flour and cook ~1 minute to form a light roux (this helps thicken).

Slowly whisk in milk (or half‑and‑half) until smooth.

Add softened cream cheese, whisk until smooth.

Then stir in sour cream.

Add salt, pepper, dried thyme (or parsley), and adjust seasoning to taste.

Remove from heat when sauce is smooth and slightly thickened.

Step 4: Combine Potatoes, Bacon, Onion Mixture & Cheese

In a large mixing bowl (or directly in the baking dish if large enough), combine the parboiled potatoes, cooked bacon, sautéed onion & garlic, and cheese (reserve some for top).

Pour the creamy cheese & sour cream sauce over the potato/bacon mixture.

Gently stir or fold so everything is coated evenly.

Step 5: Transfer to Baking Dish & Top with Cheese

If you haven’t already worked in the baking dish, transfer the mixture now to a greased 9×13 dish (or equivalent).

Sprinkle remaining cheddar + mozzarella cheese evenly on top.

Step 6: Bake Until Golden & Bubbly

Place the casserole in the preheated oven.

Bake for ~25–35 minutes, or until cheese is melted, top is lightly golden, and the sides are bubbling.

If you like a more browned top, you may broil for 1–2 minutes at the end, watching carefully so it doesn’t burn.

Step 7: Garnish & Serve

Remove from oven and let the casserole rest ~5 minutes. This allows it to set slightly (serving will be cleaner).

Sprinkle sliced green onions on top for color and fresh bite.

Serve warm, with portions including both casserole and creamy sauce dripped over.

Timing & Workflow

Here’s a handy timeline to keep things organized:

Stage Time Estimate

Prep (peel, dice, chop) 10–15 minutes

Parboil potatoes 8–10 minutes

Cook bacon & sauté onion/garlic 5–7 minutes

Make cream / cheese sauce 5 minutes

Combine & assemble casserole 5 minutes

Bake 25–35 minutes

Rest & serve 5 minutes

Active work time is about 30–40 minutes; total time ~1 hour including bake & rest.

Tips, Tricks & Troubleshooting

Here are many pointers that help this dish truly live up to that “my sister‑in‑law begged for the recipe” standard.

Don’t overboil the potatoes — slightly undercooked (but tender) is ideal so they hold shape.

Reserve some cheese for topping so you get a golden, melted crust.

Use full-fat dairy — sour cream, cream cheese, milk or half‑and‑half give richness; lower fat subs may separate or be thin.

Even cheese distribution — when mixing, leave some cheese for the top so the top browns nicely.

Watch the edges — they may bubble faster; if crust starts browning too much, tent with foil.

Let it rest — it is tempting to dig in immediately, but resting helps the sauce thicken and keeps slices intact.

Balance seasoning — bacon is salty, cheeses contribute salt, so taste your base sauce before adding salt.

Add herbs or extras — fresh parsley, chives, or a pinch of smoked paprika on top add appeal.

Variations & Customizations

Because this is a rich, flexible casserole, you can adapt it several ways to suit your taste, dietary needs, and what you have on hand.

Add vegetables: peas, corn, broccoli florets, mushrooms. Stir them in with potatoes.

Cheese variations: use pepper jack for a bit of heat, Monterey Jack for creaminess, or Gruyère for nutty flavor.

Bacon alternatives: use pancetta, ham, or even sausage crumbles.

Herb boost: fresh thyme, rosemary, or chives mixed in or on top.

Spice it up: add red pepper flakes or a dash of cayenne to the sauce.

Make individual portions: use small ramekins rather than one big dish.

Lighter version: reduce cream cheese and use Greek yogurt in combination, though texture will differ.

Crispy topping: sprinkle breadcrumbs mixed with melted butter on top before baking for a crunchy contrast.

Make it gluten-free: use a gluten-free flour blend in the roux and ensure no wheat-based fillers in bacon or cheeses.

Serving Suggestions & Pairings

This casserole is rich and satisfying, so balance it out with:

A crisp green salad with vinaigrette

Steamed or roasted green vegetables (green beans, asparagus, Brussels sprouts)

Garlic bread or dinner rolls to scoop up creamy sauce

Fresh fruit or light dessert after — something to cut through the richness

When serving, offer a spoon for sauce along with the cut casserole slices. The melted sauce is part of the delight.

Storage & Reheating

Refrigeration: Store leftovers in airtight containers for up to 3 days.

Reheating: Use the oven (~350 °F) to reheat portions, loosely covered, until warmed through and cheese is melty. Avoid microwave when possible (it may dry out or cause separation).

Rescue with moisture: If the reheated casserole seems dry, add a splash of milk or cream when reheating to restore creaminess.

Freezing: You can freeze portions (without garnish) in freezer-safe containers. Thaw overnight in fridge before reheating. Crust may soften a bit, so refresh under oven heat.

Full Printable Recipe Card

Loaded Cheesy Bacon Potato Casserole

Yields: 8–10 servings

Prep & Cook Time: ~1 hour

Ingredients

3–4 lbs potatoes, peeled & cubed

8 oz bacon, chopped

1 medium onion, diced

2–3 garlic cloves, minced

2 Tbsp butter

2–3 Tbsp all-purpose flour

1 to 1¼ cups chicken broth

½ to ¾ cup milk or half‑and‑half

½ cup cream cheese, softened

1½ cups sour cream

2 cups shredded cheddar cheese (plus extra for topping)

1 cup shredded mozzarella or additional cheese

Salt, pepper to taste

1 tsp dried thyme (or parsley)

2–3 green onions, sliced (for garnish)

Instructions

Preheat oven to 375 °F (190–200 °C).

Boil potatoes in salted water until just tender (~8–10 min). Drain and set aside.

Cook bacon until crispy; drain, reserve some fat.

In skillet, sauté onion in bacon fat (or butter) until soft, then garlic ~1 min.

Melt butter in saucepan; stir in flour to make roux, cook ~1 min.

Gradually whisk in broth and milk until smooth; stir until thickened.

Stir in cream cheese and sour cream until smooth.

Add cooked chicken, vegetables (if any), seasoning, salt, pepper, thyme.

In bowl or dish, combine potatoes + bacon + onion/garlic + cheese (save some for top).

Pour sauce over mixture and mix gently to coat.

Transfer to a greased baking dish. Top with remaining cheese.

Bake 25–35 minutes until top is golden and filling bubbles.

Let rest 5 minutes. Garnish with green onions. Serve.

Let me know if you’d like a metric version, or a lighter / dairy‑reduced version, or help converting this into mini individual pies. I can generate that next for you!