Bacon Cheddar Potato Casserole

This Bacon Cheddar Potato Casserole is pure comfort in a dish. It’s creamy, cheesy, and full of crispy bacon, everything you want when you’re craving something warm and hearty. I’ve made this for potlucks, family dinners, and even holiday brunches, and it always disappears fast. People go back for seconds, sometimes thirds. It’s that good.

This recipe is also super easy to throw together. You can prep it ahead of time, pop it in the oven, and let it do its thing while you focus on everything else. The flavor is rich and savory, with just the right amount of garlic and onion to balance it all out. And the crispy bacon on top? That’s the part people fight over.

Ingredients

6 cups chopped potatoes
6 slices of bacon, cooked and chopped (save a little for topping)
3/4 cup mayonnaise
2 cups shredded cheddar cheese, divided
1 cup chopped green onion (or use regular onion if you prefer)
1/4 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons minced garlic
1/4 cup sour cream

Instructions

  1. Start by preheating your oven to 350°F and lightly spraying a 9×13-inch baking dish.
  2. In a large bowl, combine the chopped potatoes, cooked bacon, mayonnaise, 1 3/4 cups of shredded cheddar cheese, green onion, black pepper, salt, minced garlic, and sour cream. Mix everything together until the potatoes are well coated.
  3. Spoon the mixture into the prepared baking dish and spread it out evenly. Cover with foil.
  4. Bake for 45 minutes. Then remove the foil, sprinkle the remaining 1/4 cup of cheddar cheese over the top, and add a little extra bacon and green onion if you like.
  5. Return to the oven and bake uncovered for another 15 to 20 minutes, until the cheese is melted and bubbly and the top starts to brown just a bit.

Let it rest a few minutes before serving. The flavors come together beautifully, and the cheesy bacon topping adds the perfect finishing touch. This casserole is great as a main dish or a side, and it’s perfect for feeding a crowd.

It’s the kind of recipe that feels like home—and tastes even better the next day, if you’re lucky enough to have leftovers.