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Cheesy Bacon Mashed Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 128 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add Toppings: Sprinkle the shredded mozzarella and Red Leicester or cheddar cheese evenly over the potatoes, followed by the cooked bacon pieces.
  9. Bake Covered: Loosely cover the dish with foil. Bake for 20 minutes if freshly made, or 35 minutes if made-ahead and refrigerated.
  10. Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbled and golden brown.
  11. 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

Find it online: https://emilyscook.com/cheesy-bacon-mashed-potato-casserole-recipe/