This easy potato bacon casserole is the perfect solution when you need to serve a large group of people. Layers of potato flavored by strips of bacon and cheddar cheese make this a winner for any potluck dinner. I decided to I modify the recipe so it feeds a family of four. Multiple the recipe if you need to feed more people!
I doubled this recipe when I made it so I had a second batch to keep in the freezer for another day. I cooked the casserole until it was almost cooked all the way through. After I removed it from the oven and I let it to cool. I made sure to label it so I didn’t have a UFO (unidentified frozen object) and included the cooking instructions. (30 minutes at 400 degrees F)
Chef Michael Smith’s Potato Bacon Cheddar Tart was the inspiration behind this easy potato bacon casserole but it’s a little more frugal to make. Honestly, I’ve never made his tart but 2 lbs of bacon had my grocery budget in the red the last time I tried to plan it into my weekly meals. Chef Michael Smith has a new book Back To Basics: 100 Simple Classic Recipes With A Twist that looks great for saving time in the kitchen.
With the holiday season around the corner, I’m expanding my repertoire of freezer meals that can feed a large group. This easy side dish is heading into the freezer along side frozen meal balls for my sweet’n sour meatballs, cheese cappelletti and packages of puff pastry so I can make baked brie.
A mandolin makes the job quick and easy but PLEASE watch your fingers!! Grease the bottom of a 9×9 inch pan (I used my Wilton cake pan and it worked great!) and start layering in your potatoes. I try to build up the corners with the tiny pieces of potato to make the layers more even but that’s a personal preference.
If you do plan on taking this potato bacon casserole to a potluck, I recommend you cook it in a disposable aluminum pan and precut the servings before placing it out to the crowd. The people will really love you if you provide sour cream and chopped green onions on the side. This casserole can even be kept warm in a BBQ if needed!
- 1 lb (package) bacon, cut in half (optional)
- 2 cups shredded cheddar cheese
- 2 lbs white potatoes, thinly sliced
- ½ medium onion, finely diced
- 1 tablespoon garlic, minced
- Drizzle of olive oil
- salt and pepper
- Preheat the oven to 400 degrees F.
- Drizzle the olive oil over the bottom of a 9x9 baking dish or cake pan. Set aside.
- Wash and thinly slice the potatoes. A mandolin works well for this.
- Dice the onion and combine the onion and garlic in a small bowl. Set aside.
- Grade about 2 cups of cheese. Get your salt and pepper out for seasoning.
- Once you are all set up, things move quickly from here. I like to do a layer of potatoes, season with salt and pepper, sprinkle 1/3 of the chopped onions and garlic on top of the potatoes, lay out about 2 strips of the bacon and top with cheese.
- Repeat until you reach the top. I topped my last layer of potato only with cheese and bacon.
- Lay a square of parchment paper on top of the casserole before covering with foil.
- Place in the oven and cook for about 1 hour and 15 minutes or until the potatoes are cooked through. A sharp knife will easily poke through the casserole when cooked. Some people recommend you place a baking sheet under your dish to catch any drips that may escape.
- If the cheese is not crispy or bubbly enough, remove the foil and place under the broiler for a few minutes.
- Remove the casserole from the oven to cool a bit before cutting into portions and serving.
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