Description
A creamy, cheesy, and irresistible Southern-style potato casserole loaded with tender potatoes, melted cheddar, crispy bacon, and a golden bubbly top. Perfect for family dinners, potlucks, and holiday meals.
Ingredients
Scale
- 4–5 large Russet or Yukon Gold potatoes, cubed
- 2 cups shredded cheddar cheese (or cheese blend)
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream (or Greek yogurt)
- ½ cup melted butter
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil cubed potatoes until tender but firm. Drain well.
- Cook bacon until crispy; crumble and set aside.
- In a large bowl, mix sour cream, melted butter, garlic powder, salt, and pepper.
- Fold in potatoes, half of the cheese, and bacon. Mix gently.
- Transfer to the baking dish and top with the remaining cheese and green onions.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, layer the ingredients instead of mixing.
- Add jalapeños or herbs for a spicy or fresh twist.
- Can be made ahead and refrigerated overnight.
Nutrition
- Serving Size: 1 cup