Description
A creamy and flavorful twice baked potato casserole featuring tender Russet potatoes, crispy bacon, a blend of cheddar and Gruyere cheeses, and a rich, seasoned filling that's perfect for a comforting side or main dish.
Ingredients
Scale
Potatoes
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
Filling
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (or 1 ½ teaspoons dried parsley)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar cheese, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees F and line a baking sheet with foil to prepare for baking the potatoes.
- Bake Potatoes: Prick each potato a few times with a fork, drizzle with olive oil, and rub to coat. Arrange on the prepared baking sheet and bake at 400 degrees F for 45-60 minutes, or until potatoes are fork tender.
- Cook Bacon: While the potatoes bake, heat a large Dutch oven over medium heat. Add the chopped bacon and cook until crispy and the fat is rendered. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving ¼ cup for topping the casserole. The rest will be mixed into the filling.
- Cube Potatoes: Remove potatoes from the oven, reduce oven temperature to 350 degrees F. While warm, cut each potato in half, then slice into cubes. Leave skins on half the potatoes; peel and discard skins from the other half.
- Mash Potatoes and Mix Filling: In a large bowl, combine cubed potatoes (with skins on half), softened butter, warm milk, sour cream, fresh parsley, salt, garlic powder, pepper, paprika, and dried dill weed. Mash until smooth and creamy, adding additional milk if needed. Stir in chopped green onions, cooked bacon (except reserved topping), ¾ cup cheddar cheese, and Gruyere cheese. Adjust seasoning to taste.
- Assemble Casserole: Grease a 9 x 13 baking dish lightly. Spread the potato mixture evenly in the dish and sprinkle with the remaining ¾ cup cheddar cheese.
- Bake Casserole: Bake the assembled casserole, uncovered, at 350 degrees F for 20-25 minutes until cheese is melted and bubbly.
- Garnish and Serve: Remove casserole from oven, top with reserved bacon pieces, and garnish with additional chopped green onions and fresh parsley if desired. Serve warm.
Notes
- Butter Substitute: You can substitute 4 tablespoons of butter with additional warm milk to keep the casserole creamy.
- Make Ahead: Prepare up to the baking step, cover tightly with foil, and refrigerate. When ready to serve, bake covered for 15 minutes and then uncovered for 20-25 minutes.
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The texture may be less creamy but still delicious.
- Reheating: Cover and bake leftovers for 15 minutes, then uncover and bake an additional 20-25 minutes until warm throughout.
- Serving Size: This recipe yields 8-10 servings, making it perfect for family meals or gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
