Loaded Potato Casserole Recipe
User Reviews
5
Loaded Potato Casserole Recipe
Description
Loaded Potato Casserole is made by boiling peeled and cubed Idaho potatoes until fork-tender, then draining. Meanwhile, bacon is cooked until crisp and set aside, and onions are sautéed until tender in the bacon fat and butter. A creamy sauce is prepared in the potato cooking pot with butter, flour, milk, heavy cream, and cream cheese, seasoned with salt, pepper, and a pinch of nutmeg. Sharp cheddar cheese is added to enrich the sauce.
The potatoes, bacon, and onions are mixed into this creamy sauce and transferred to a greased casserole dish. Additional cheddar cheese is sprinkled on top before baking. This preparation results in a rich, cheesy casserole combining tender potatoes with crispy bacon and savory onions for a hearty side or main dish.
This casserole fits well on holiday tables or as a comforting family meal side. It can be prepared ahead and baked before serving, keeping warm to maintain its creamy texture and melted cheese topping.
Ingredients
- 2 large potato peeled and cubed in 1/2 inch pieces (a little over 2 cups diced, Idaho variety
- 6 lices Bacon
- 1 1/2 cups onion finely diced
- 1 tablespoon butter
for the sauce-
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 3 oz cream cheese
- salt to taste
- black pepper to taste
- pinch nutmeg
- 1 cup cheddar cheese freshly grated, divided, sharp
- 2 green onions diced, for garnish
Instructions
- Place the diced potato into a small pot. Pour in enough cold water to cover the potatoes. Bring to a boil, then reduce to a simmer for 10-15 minutes or until they are fork-tender. Drain and set aside. Wipe out the pot with a paper towel and set aside.
- Preheat oven to 375° F. Prepare a casserole dish by greasing it with butter or nonstick spray. Set aside.
- While potatoes simmer, cook bacon (either on the stove top, air fryer, or oven). Remove to a paper towel and pour off excess grease, leaving a bit in the pan for onions.
- Add 1 tablespoon of butter to the same pan and saute onions until tender, 5-7 minutes. Remove from heat.
- Place the small pot used to cook the potatoes over medium heat. Melt in 2 tablespoons butter. Sprinkle in flour and whisk to create a paste. Cook for 1 minute. Whisk in milk. Increase heat to medium-high and continue whisking until sauce thickens. Reduce heat and stir in cream, cream cheese, salt, black pepper, nutmeg, and 1/2 cup grated cheddar cheese. Stir until the cheeses melt and the sauce is smooth.
- Pour cooked potatoes, bacon, onions and cheese sauce into a large bowl. Stir to coat. Pour the entire contents of the bowl into prepared casserole dish. Top with remaining 1/2 cup of sharp cheddar cheese.
- Bake for 20-30 minutes, covered with aluminum foil. Then, remove the foil and place it under the broiler to brown the top if desired. Garnish with green onion and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6side servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 14g | 28% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 393mg | 16% |
| Potassium | 764mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 11mg | 12% |
| Calcium | 260mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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