Description
This Twice-Baked Potato Casserole is a rich and comforting dish featuring tender baby gold potatoes combined with crispy bacon, sharp cheddar cheese, and a creamy blend of butter, heavy cream, and sour cream. Baked to perfection, it makes a perfect side for family dinners or special occasions, offering a delicious twist on traditional mashed potatoes with added texture and flavor.
Ingredients
Scale
Bacon
- 12 slices bacon (12 ounces)
Potatoes
- 3 pounds baby gold potatoes (about 8 cups), peeled and cubed
- 1 tablespoon salt (for boiling potatoes)
Cream Mixture
- 8 tablespoons unsalted butter
- 1 cup heavy cream (or whole milk)
- 3/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- Black pepper, to taste (about 1/2 teaspoon)
Additional Ingredients
- 1 bunch green onions, divided and finely sliced
- 2 1/2 cups shredded sharp Cheddar cheese (10.5 ounces), divided
Instructions
- Bake Bacon: Preheat the oven to 400°F. Line a large sheet pan with foil and place a greased cooling rack on top. Lay the bacon slices evenly on the rack without overlapping. Bake for 15 to 25 minutes until the bacon is crisp. It will become crisper as it cools. Once cooled, set aside 3 slices for topping and dice the remaining bacon.
- Cook Potatoes: While bacon is baking, peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a large pot and cover with one inch of cold water. Add 1 tablespoon of salt. Bring the water to a boil, then reduce to a rapid simmer. Cook until the potatoes are easily pierced with a fork, about 15 to 20 minutes. Drain the potatoes in a strainer and let them dry for 5 minutes.
- Make Cream Mixture: Use the same pot on low heat and add the butter, sour cream, heavy cream, garlic powder, 1 teaspoon salt, and pepper to taste. Stir continuously until the mixture is smooth and heated through, then remove from heat.
- Mash Potatoes: While the potatoes are still hot, pass them through a ricer directly into the cream mixture for smooth texture. If you do not have a ricer, gently mash the potatoes with a potato masher, being careful to avoid overmixing to prevent a gluey texture. Stir with a wooden spoon until smooth and well combined.
- Assemble and Bake: Add the diced bacon (excluding the reserved 3 slices), 2 cups of shredded cheddar cheese, and half of the finely sliced green onions to the mashed potatoes. Mix gently to combine. Transfer the mixture to a casserole dish, being careful not to overfill. Smooth the surface. Sprinkle the remaining 1/2 cup cheese and the reserved diced bacon slices on top. Cover loosely with foil and place on a sheet pan. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and bubbly. Garnish with the remaining 2 tablespoons of sliced green onions. Serve hot and enjoy!
Notes
- The casserole dish should not be overfilled to allow proper baking and browning.
- You can substitute whole milk for heavy cream if preferred.
- Using a potato ricer results in creamier potatoes without a gluey texture.
- The bacon crisps more as it cools, so plan accordingly when baking.
