Twice Baked Potato Casserole with Cheese and Bacon
Recipe Overview
Overview
This Twice Baked Potato Casserole is a delightful twist on a classic comfort food. The combination of Yukon Gold potatoes, rich butter, and creamy sour cream creates a smooth and velvety base that is simply irresistible. As the potatoes boil, the aroma fills the kitchen, setting the stage for a comforting meal.
The addition of crispy bacon elevates the dish, providing a satisfying crunch that contrasts beautifully with the creamy texture of the mashed potatoes. Topped with a generous layer of melted cheese, this casserole is not just a side dish; it’s a star at any gathering. The blend of mozzarella, cheddar, and parmesan creates a rich, cheesy topping that is sure to please.
Baking the casserole until golden brown gives it a lovely crust while keeping the inside soft and fluffy. It’s a dish that brings warmth and joy, perfect for family dinners or holiday celebrations. Serve it alongside your favorite protein for a complete meal, or enjoy it on its own as a comforting treat.
Whether you’re using leftover mashed potatoes or starting from scratch, this recipe is straightforward and rewarding. It’s a great way to impress your guests with minimal effort, making it a go-to for any occasion.
Recipe Details
Steps & Tips
Place the potatoes in a saucepan.
Add just enough water to cover the potatoes.
Add a generous pinch of salt.
Bring to the boil and cook on medium heat for about 20 minutes.
Fry 6 ounces of bacon over low heat for 5 minutes on each side or until golden and crisp.
Grate 1 cup of mozzarella.
Grate 1 cup of Cheddar.
Grate ⅓ cup of Parmesan.
Place the cooked bacon on a paper towel to absorb the grease.
Drain the water and return the potatoes to the pan.
Add ½ cup of milk.
Add ½ cup of sour cream.
Add ½ cup of butter.
Add 1 tsp salt and ½ teaspoon black pepper.
Add ¼ tsp ground nutmeg.
Add ¼ cup of grated Parmesan.
Mash the potatoes until smooth and creamy.
Place the mashed potatoes into the baking tin.
Spread them out in one layer.
Sprinkle the grated cheese on top.
Cut the crispy bacon into small pieces.
Sprinkle the top of the casserole with bacon.
Bake at 380°F for about 20-25 minutes.
Cut baked potatoes in half and scoop out the flesh onto a cutting board.
Chop the flesh into pieces.
Melt 4 tbsp butter in a nonstick skillet over medium/low heat.
Add 5 garlic cloves and cook until golden brown.
Add the chopped potatoes to the skillet.
Add 2 tbsp sour cream or crème fraîche at room temperature.
Tip: Season with salt, pepper, and a pinch of nutmeg for added flavor.
Gently mix and flatten the mixture into a single layer.
Cook undisturbed until moisture evaporates and potatoes start to turn golden, about 6-7 minutes.
Transfer it to the oven and bake until lightly browned, about 35 minutes.
Let the potato cake sit for 10 minutes, then invert it onto a serving platter.
Tip: Rosemary pairs well with steak, while thyme and parsley complement poultry.
Tip: If you can't find buttermilk, mix a cup of whole milk with the juice of half a lemon and let it rest for five minutes.
Tip: Make pancakes bigger to use as tacos or smaller for a side dish.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using Yukon Gold potatoes gives a creamy texture when mashed.
- •Bacon adds a savory crunch that complements the creamy potatoes.
- •Mixing different cheeses enhances the flavor profile of the casserole.
- •Nutmeg is a classic seasoning that adds warmth to potato dishes.
