There’s something about a bubbling pan of cheesy potatoes that just feels like home. This cheesy potato casserole has become my go-to whenever I need something comforting and crowd-pleasing.
Tender potato chunks get coated in a rich, creamy sauce with sharp cheddar, mozzarella, and crispy bacon, then everything bakes until golden and bubbly. It’s easy to put together, even when juggling multiple dishes. Perfect for Thanksgiving, holiday gatherings, potlucks, or just a cozy weeknight dinner.
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Table of contents
Easy Cheesy Potatoes
I’ve tried plenty of potato casserole recipes, but this one has earned its permanent spot in my rotation. The potato chunks soak up all that creamy, garlicky sauce while baking, and the bacon adds smoky, salty flavor throughout.
The melted cheese on top gets perfectly golden and slightly crispy around the edges. It’s not fancy, just genuinely delicious comfort food that works for everything from Easter dinner to summer cookouts.
What You’ll Need
- Russet potatoes
- Heavy cream
- Sour cream – This tangy ingredient adds richness and a subtle acidity, balancing the heavy cheese while keeping the casserole moist and creamy.
- Sharp cheddar cheese
- Mozzarella cheese – This mild, stretchy cheese creates those irresistible cheese pulls and adds creaminess without overwhelming the other flavors in the dish.
- Bacon
- Butter, melted
- Green onions, sliced
- Garlic, minced
- Salt
- Black pepper
- Paprika
Ingredient Substitutes
Yukon Gold Potatoes for Russet Potatoes: Yukon golds have a naturally buttery flavor and hold their shape beautifully while still becoming tender and creamy, making them an excellent choice for this casserole.
Greek Yogurt for Sour Cream: Full-fat Greek yogurt offers a similar tanginess and creaminess, with added protein and fewer calories, though it may separate slightly if the oven temperature is too high.
Colby Jack for Mozzarella: This combination cheese offers excellent melting properties, a mild flavor, and attractive orange-white marbling, making the casserole visually appealing.
Turkey Bacon for Regular Bacon: A leaner option that still delivers smoky flavor and crispy texture, though it won’t render as much fat and has a slightly different taste profile than pork bacon.
How to Make Cheesy Potato Casserole
Step 1: Prepare Your Potatoes and Cream Mixture
Peel your russet potatoes and cut them into uniform 1-inch chunks for even cooking. Place the potato chunks in cold water to prevent browning while you prep everything else.
Cook your bacon in a skillet until crispy, drain on paper towels, and cut into cubes. In a large bowl, whisk together the heavy cream, sour cream, melted butter, garlic, and seasonings until smooth.
Step 2: Build Your Layers
Drain your potato chunks thoroughly and pat them dry with kitchen towels to remove excess moisture. Spread one-third of the potato chunks evenly in your greased baking dish.
Sprinkle generously with sharp cheddar and mozzarella cheese, making sure to cover all the way to the edges. Add one-third of your crumbled bacon and sliced green onions. Repeat this layering process two more times, creating three distinct layers.
Remember to save 1 cup of cheddar cheese for the final topping.
Step 3: Add Cream and Bake Covered
Pour your cream mixture slowly and evenly over the entire casserole, starting from the center and working outward. Use a spatula to gently press down on the potatoes to help the cream flow between layers and reach the bottom.
Cover the dish tightly with aluminum foil and place in your preheated 350°F oven. Bake covered for 50 minutes, allowing the potatoes to steam, soften, and absorb the flavors of the cream, cheese, and bacon.
Step 4: Create the Golden Topping
After 50 minutes, carefully remove the foil and test the potatoes with a knife—they should be tender and easily pierced. Sprinkle your remaining cup of cheddar cheese evenly over the top, covering the entire surface. Return the uncovered casserole to the oven for the final 25 minutes. This allows the cheese to bubble vigorously and brown beautifully, creating that irresistible crispy cheese layer everyone loves.
The internal temperature should reach about 200°F when fully cooked. Let the casserole rest for 10 minutes before serving for cleaner portions.
How To Store Leftovers and Reheat
Allow your cheesy potato casserole to cool to room temperature, which takes about 30 minutes on the counter. Transfer leftovers to an airtight container or cover the original dish tightly with plastic wrap and foil. Refrigerate for up to 4 days.
For freezing, portion into individual servings wrapped in plastic wrap then foil, which keeps for up to 2 months.
Reheat refrigerated portions covered with foil at 350°F for 20-25 minutes until heated through, or microwave individual servings for 2-3 minutes, stirring halfway. Frozen portions should thaw overnight in the refrigerator before reheating using the oven method for the best texture.
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🍖 Mains to Go With Cheesy Potato Casserole
- Grilled Pork Chops
- Grilled Chicken Thighs
- Oven Roasted Pork Butt
- Grilled Tri-Tip
- Smoked Prime Rib on a Pit Boss Pellet Grill
- Roast Turkey
Cheesy Potato Casserole
Ingredients
- 3 lbs russet potatoes peeled and cut into 1-inch chunks
- 2 cups heavy cream
- 1 cup sour cream
- 3 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 8 strips bacon cooked and crumbled
- 4 tbsp butter melted
- 3 green onions thinly sliced
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Topping:
- Additional cheddar cheese for topping
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together heavy cream, sour cream, melted butter, minced garlic, salt, pepper, and paprika until smooth.
- Layer one-third of the potato chunks in the prepared dish. Sprinkle with 1 cup cheddar cheese, 1/3 cup mozzarella, one-third of the bacon, and one-third of the green onions.
- Repeat the layering two more times, reserving 1 cup of cheddar cheese for the final topping.
- Pour the cream mixture evenly over the layered potatoes, gently pressing down to help absorption.
- Cover tightly with aluminum foil and bake for 50 minutes until potatoes are nearly tender.
- Remove foil and top with remaining cheddar cheese. Bake uncovered for 25 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.