If you’re on the hunt for a comfort food winner that brings together creamy, cheesy, and smoky all in one bite, stick around for this Cheesy Bacon Mashed Potato Casserole Recipe. I absolutely love how this dish turns out every time — it’s the perfect crowd-pleaser that my family begs me to make again and again. Seriously, this casserole transforms humble mashed potatoes into a cheesy, bacon-studded masterpiece that’s cozy and satisfying. Ready to learn my favorite way to make it? Keep reading, because I’m sharing all my secrets!
Why You’ll Love This Recipe
- Ultra-Creamy Texture: The mix of butter, sour cream, and full-fat milk makes these mashed potatoes ridiculously luscious.
- Perfect Cheesy Crunch: A blend of mozzarella and sharp cheddar gets bubbling golden on top, creating a crispy cheesy crust you crave.
- Bacon Brings the Smoky Kick: Cooking streaky bacon in its own fat adds rich flavor without any extra oil.
- Make-Ahead Friendly: You can prepare this casserole ahead of time, making weeknight dinners or gatherings a breeze.
Ingredients You’ll Need
Each ingredient in this Cheesy Bacon Mashed Potato Casserole Recipe plays a key role in delivering that perfect creamy, cheesy, and savory bite. Choose good-quality potatoes and fresh cheese to get the best results — and don’t skimp on shredding your own cheese! It really makes a difference in melt and flavor.
- Potatoes: I recommend starchy types like Russet or Maris Piper for the fluffiest mash.
- Milk: Use full-fat milk for creaminess, but lighter versions work if you prefer.
- Unsalted Butter: Adds richness without extra salt control.
- Sour Cream: Brings tang and silkiness; plain yogurt is an okay substitute if needed.
- Kosher Salt: Essential to season both the cooking water and the mash itself.
- Mozzarella Cheese: Freshly shredded for that beautiful melt.
- Red Leicester or Cheddar Cheese: For flavor depth and gorgeous color on top.
- Bacon (Streaky): Cooked in its own fat for maximum smoky flavor.
- Green Onion: Finely sliced for a fresh, subtle crunch garnish.
Variations
I love making this recipe my own depending on what I have in the fridge or the occasion. Feel free to add in extras or swap cheeses to suit your taste buds — the base is forgiving and flexible!
- Added Veggies: Sometimes I toss in some caramelized onions or roasted garlic for extra flavor and a touch of sweetness.
- Cheese Swaps: Gruyère or smoked gouda give it a gourmet twist that’s always a hit when entertaining.
- Vegetarian Option: Skip the bacon and consider adding smoked paprika or chipotle powder for a smoky kick instead.
- Make it Spicy: A handful of diced jalapeños folded in before baking amps up the heat brilliantly.
How to Make Cheesy Bacon Mashed Potato Casserole Recipe
Step 1: Cook the Bacon Perfectly
I discovered this trick when I stopped adding extra oil and simply started heating the bacon in a cold pan. As the pan warms, the fat renders slowly preventing any crispiness mishaps. When the fat melts, turn the heat up to medium-high and stir gently until golden—about 3 minutes. Drain the bacon on paper towels so it stays crisp but not oily.
Step 2: Boil and Mash the Potatoes
Peel and chop your potatoes into roughly 1-inch chunks so they cook evenly. Cover with cold water in a large pot, adding a tablespoon of salt, then bring to a boil. Simmer until potatoes are so tender a fork can easily pierce and break them apart—about 15 minutes. Drain thoroughly and let them steam dry in the pot for a minute or two; this little step prevents watery mash. Now, add your milk, sour cream, butter cubes, and salt, then mash gently by hand — avoid food processors to keep the texture fluffy, not gluey.
Step 3: Assemble the Casserole with Cheese & Bacon
Preheat the oven to 400°F (200°C). Spread the mashed potato mixture evenly in a 2-quart baking dish, smoothing the top. Then, sprinkle the shredded mozzarella and sharp cheddar (or Red Leicester) generously over the mash, followed by crispy bacon bits. The cheese melts beautifully into the potatoes, while the bacon adds that irresistible crunch.
Step 4: Bake Covered, Then Uncovered
Cover your dish loosely with foil and bake for 20 minutes if freshly made or 35 minutes if using the make-ahead option. Then, remove the foil and bake for another 10 minutes until your cheese topping is bubbly and beautifully golden. That golden crust is pure magic and totally worth the wait!
Step 5: Garnish and Serve
Sprinkle finely sliced green onions over the top right after taking it out of the oven. This adds a fresh, mild onion tang that complements all the richness. Then get ready to enjoy — the casserole stays warm and inviting for about 20 minutes, perfect for relaxed family dinners or dinner parties.
Pro Tips for Making Cheesy Bacon Mashed Potato Casserole Recipe
- Shred Your Own Cheese: I learned the hard way that pre-shredded cheese contains anti-caking agents that stop it from melting properly, so shredding fresh cheese is a must.
- Use Starchy Potatoes: I always use Russet or King Edward potatoes—they give the fluffiest mash and soak up the butter perfectly.
- Don’t Overmix Your Mash: Avoid blenders or beaters; mashing by hand keeps the texture creamy but light.
- Bring to Room Temp Before Baking: If making ahead, letting the casserole sit at room temperature for 2 hours helps it reheat evenly and stay creamy.
How to Serve Cheesy Bacon Mashed Potato Casserole Recipe
Garnishes
I almost always top the casserole with freshly sliced green onions. It adds just the right amount of color and a gentle crunch that cuts through the richness. Sometimes, I’ll sprinkle a little smoked paprika or a handful of chopped chives for a different twist.
Side Dishes
This casserole pairs beautifully with simple roasted veggies like asparagus or green beans. For a heartier meal, I love serving it alongside a crisp garden salad or buttered corn on the cob. The creamy potatoes are rich, so fresh veggies balance the plate nicely.
Creative Ways to Present
For special occasions, I’ve done individual ramekin-sized portions which look adorable and make serving easier. You could also top each portion with a small fried egg or a drizzle of truffle oil for an elevated, restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When storing, cover tightly to prevent the top layer from drying out. I usually reheat just what I need so I can keep the rest fresh and creamy.
Freezing
I haven’t personally frozen the casserole yet, but I’ve heard from friends it freezes well if you cover it tightly and thaw fully before reheating. When I’m feeling adventurous, I’ll definitely give that a go and update here!
Reheating
To reheat, I gently warm it in the oven at 350°F (175°C), covered with foil to retain moisture, until heated through—usually about 20 minutes. This method keeps the cheesy top from burning and the mash soft and creamy.
FAQs
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Can I use frozen mashed potatoes for this casserole?
While fresh potatoes yield the best texture and flavor, you can use frozen mashed potatoes in a pinch. Just make sure to thaw and heat them thoroughly before assembling, and expect a slightly different texture—still tasty but not as fluffy.
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What type of cheese is best for this recipe?
Mozzarella is excellent for melty stretch, while Red Leicester or sharp cheddar adds flavor and color. I always shred my own cheese at home to avoid anti-caking agents that can affect melt quality.
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How long can I make this casserole ahead of time?
You can assemble the casserole up to 3 days in advance and keep it covered in the fridge, just don’t bake it right away. Bring it to room temperature before baking to ensure even cooking.
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Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon and add smoky spices like smoked paprika or chipotle powder to keep the savory depth. You could also add sautéed mushrooms for a meaty texture.
Final Thoughts
This Cheesy Bacon Mashed Potato Casserole Recipe holds a special place in my heart because it combines everyday ingredients into a dish that feels like a warm hug. Whether for a busy weeknight or a holiday feast, it never fails to impress. I encourage you to try it just like I would recommend to a good friend—because once you taste those creamy potatoes topped with golden cheese and crisp bacon, you’ll be hooked like I am!
Print
Cheesy Bacon Mashed Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10-12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American / British Fusion
Description
A creamy and cheesy mashed potato casserole topped with crispy bacon and green onions, perfect as a comforting side dish for any meal. This recipe features fluffy mashed potatoes blended with sour cream and butter, topped with a melty combination of mozzarella and cheddar cheeses, then baked until golden and bubbly. The bacon adds a savory crunch, and the green onions provide a fresh finish. Suitable for make-ahead preparations and ideal for family gatherings or weeknight dinners.
Ingredients
Potatoes and Dairy
- 1.75kg (3.5 lb) potatoes (Sebago, Russet, Maris Piper, or King Edwards)
- 1 tbsp cooking/kosher salt (for cooking potatoes)
- 2/3 cup milk (preferably full fat/whole milk)
- 2/3 cup extra milk (for make-ahead option only)
- 75g (5 tbsp) unsalted butter, cut into 1cm (1/2″) cubes
- 1/2 cup sour cream (or yogurt), full fat preferred
- 1 tsp cooking/kosher salt (or to taste)
Cheese
- 1 1/2 cups tightly packed mozzarella, freshly shredded
- 1 cup tightly packed Red Leicester, cheddar, or other flavored cheese
Additional Toppings
- 200g (6 oz) streaky bacon, chopped
- 1/4 cup green onion, finely sliced
Instructions
- Cook Bacon: Place the chopped streaky bacon in a cold non-stick pan over medium heat without any oil. As the pan warms, the fat will render out. Once you notice melted bacon fat, increase the heat to medium-high and stir for about 3 minutes until the bacon pieces are golden and crispy. Drain on paper towels to remove excess fat.
- Prepare Potatoes: Peel the potatoes and cut into 3cm (1 inch) chunks. Place them in a large pot and cover with cold water, ensuring the water level is about 10cm (4 inches) above the potatoes. Add 1 tablespoon of salt.
- Boil Potatoes: Bring the water to a boil over high heat, then reduce to a rapid simmer. Cook for approximately 15 minutes or until the potatoes are very soft and break apart easily when pierced with a fork.
- Drain and Evaporate: Drain the potatoes thoroughly, then return them to the pot. Let them sit for 1 minute, gently shaking the pot occasionally to encourage evaporation of residual water, which helps avoid watery mash.
- Mash Potatoes: Add the milk (including the extra milk if using make-ahead option), butter cubes, sour cream, and 1 teaspoon salt to the potatoes. Mash the mixture gently until smooth using a potato masher or ricer—avoid using a food processor or blender to prevent a gluey texture.
- Make-Ahead Option: If preparing in advance, allow the mash to cool completely at room temperature, cover tightly with cling wrap, and refrigerate. Before reheating, take it out of the fridge 2 hours prior to remove chill for even warming.
- Assemble Casserole: Preheat your oven to 200°C (400°F) or 180°C (356°F) fan-forced. Spread the mashed potatoes evenly in a 2-liter (2 quart) baking dish, smoothing the surface to create an even layer.
- Add Toppings: Sprinkle the shredded mozzarella and Red Leicester or cheddar cheese evenly over the potatoes, followed by the cooked bacon pieces.
- Bake Covered: Loosely cover the dish with foil. Bake for 20 minutes if freshly made, or 35 minutes if made-ahead and refrigerated.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbled and golden brown.
- Serve: Remove from oven and sprinkle the finely sliced green onions on top. The casserole will remain warm for about 20 minutes thanks to the cheesy crust. Serve immediately for best flavor.
Notes
- Potatoes: Use starchy or all-purpose types suitable for mashing, such as Russet, Sebago, Maris Piper, or King Edwards.
- Extra Milk: The additional milk for the make-ahead option compensates for firmness caused by refrigeration, ensuring the mash stays creamy after reheating.
- Cheese: Freshly shred your own cheese for the best melting results. Pre-shredded cheeses often contain anti-caking agents that prevent smooth melt. Pack the measuring cups tightly with shredded cheese for accurate quantities.
- Bacon: Use streaky or fatty bacon to cook without added oil. Lean bacon requires preheating oil before cooking, which alters the method.
- Dish Size: A 2-liter (2 quart) baking dish is ideal, filled almost to the brim. A 23 x 33cm (9 x 13 inch) 3-liter dish works as well but will fill about two-thirds full.
- Storage: The casserole can be made up to 3 days ahead stored uncooked and covered (except green onions). Let stand at room temperature 2 hours before baking. Leftovers keep for 3 days but may lose creaminess.
- Freezing: Assembled casserole freezes well according to reports, though this has not been personally tested. Thaw before reheating.
- Leftovers: Consider transforming leftover mash into mashed potato cakes for a delicious second meal.
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
