Mashed Potato Casserole with Bacon, Cheddar, and Green Onion Recipe
Introduction
Mashed Potato Casserole is a comforting and cheesy dish that brings a delicious twist to classic mashed potatoes. Topped with crispy bacon and melted cheese, it’s perfect as a hearty side or a satisfying meal on its own.
Ingredients
- 170g (0.35 lb) potatoes (Sebago, Russet, Maris Piper, or King Edward)
- 1 tbsp cooking/kosher salt (for cooking potatoes)
- 0.07 cup milk (preferably full fat/whole milk)
- 0.07 cup extra milk (for make-ahead option only)
- 7.5g (0.5 tbsp) unsalted butter, cut into 1cm (1/2″) cubes
- 0.05 cup sour cream or yogurt (full fat preferred)
- 0.1 tsp cooking/kosher salt, or to taste
- 0.15 cups tightly packed mozzarella, freshly shredded
- 0.1 cup tightly packed Red Leicester, cheddar, or other flavored cheese
- 20g (0.6 oz) streaky bacon, chopped
- 0.03 cup green onion, finely sliced
Instructions
- Step 1: Place bacon in a cold non-stick pan over medium heat with no oil. As the pan heats, the bacon fat will melt. Once you see some melted fat, increase heat to medium-high and stir for about 3 minutes until golden. Drain on paper towels.
- Step 2: Peel potatoes and cut into 3cm (1″) chunks. Place in a large pot and cover with water so it’s 10cm (4″) above the potatoes. Add 1 tablespoon of salt. Bring to a boil, then reduce to a rapid simmer. Cook for 15 minutes or until potatoes are very soft when poked with a fork.
- Step 3: Drain potatoes well and return to the pot. Leave for 1 minute, shaking occasionally to evaporate excess water.
- Step 4: Add milk (including extra milk if making ahead), butter cubes, sour cream, and 1 teaspoon salt. Mash until smooth using a hand masher (avoid food processors or blenders to prevent gluey texture).
- Step 5 (Make-ahead): Allow mashed potatoes to cool fully on the counter, then cover tightly with cling wrap and refrigerate. Remove from fridge and bring to room temperature for 2 hours before baking.
- Step 6: Preheat oven to 200°C (400°F) or 180°C fan.
- Step 7: Spread mashed potatoes evenly in a 2 litre (2 quart) baking dish and smooth the surface.
- Step 8: Sprinkle mozzarella and Red Leicester (or cheddar) cheese evenly over the top, followed by chopped bacon.
- Step 9: Cover loosely with foil and bake for 20 minutes if freshly made, or 35 minutes if using the make-ahead option.
- Step 10: Remove foil and bake uncovered for another 10 minutes until cheese is bubbly and golden.
- Step 11: Sprinkle with finely sliced green onion and serve warm. The cheesy top keeps it hot for about 20 minutes!
Tips & Variations
- Use full-fat milk and sour cream for creamier, richer mashed potatoes.
- Try swapping the bacon for cooked pancetta or smoked sausage for a different smoky flavor.
- For a vegetarian version, omit bacon and add sautéed mushrooms or caramelized onions instead.
- Make sure to mash by hand rather than using a blender or food processor to avoid a gluey texture.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) until warmed through, about 15-20 minutes. Microwave reheating is possible but may result in uneven heating and softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole in advance?
Yes, you can make the mashed potatoes ahead of time, refrigerate them, then assemble and bake when ready. Just allow the potatoes to come to room temperature before baking for even cooking.
What type of potatoes work best for this recipe?
Floury potatoes like Russet, Sebago, Maris Piper, or King Edward are best as they mash up fluffy and smooth, perfect for creamy casserole texture.
PrintMashed Potato Casserole with Bacon, Cheddar, and Green Onion Recipe
This Mashed Potato Casserole is a comforting and cheesy baked side dish featuring smooth mashed potatoes topped with melted mozzarella, cheddar, and crispy bacon. Perfect for make-ahead meals or fresh baking, this casserole combines creamy dairy, flavorful cheeses, and smoky bacon for a crowd-pleasing dish that stays warm and delicious for a long time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes and Dairy
- 0.17 kg (0.35 lb) potatoes (Sebago, Russet, Maris Piper, or King Edwards)
- 0.1 tbsp cooking/kosher salt, for cooking potatoes
- 0.07 cup milk (preferably full fat/whole milk)
- 0.07 cup extra milk, for make-ahead option only
- 7.5 g (0.5 tbsp) unsalted butter, cut into 1 cm (1/2″) cubes
- 0.05 cup sour cream (or full fat yogurt)
- 0.1 tsp cooking/kosher salt, or to taste
Cheese and Toppings
- 0.15 cups (tightly packed) mozzarella, freshly shredded
- 0.1 cup (tightly packed) Red Leicester, cheddar, or other flavored cheese
- 20 g (0.6 oz) bacon (streaky), chopped
- 0.03 cup green onion, finely sliced
Instructions
- Cook Bacon: Place the chopped bacon in a cold non-stick pan over medium heat with no added oil. As the pan heats, the bacon fat will melt. Once you see melted fat, increase heat to medium-high and stir continuously for about 3 minutes or until the bacon is golden and crispy. Drain on paper towels to remove excess fat.
- Prepare Potatoes: Peel the potatoes and cut them into 3 cm (1 inch) chunks.
- Boil Potatoes: Place the potato chunks into a large pot and cover with water so it rises about 10 cm (4 inches) above the potatoes. Add 1 tablespoon of salt. Bring the water to a boil over high heat, then reduce to a rapid simmer. Cook the potatoes for about 15 minutes or until very soft and tender when pierced with a fork.
- Drain and Evaporate: Drain the potatoes well, then return them to the pot. Leave them for 1 minute, shaking the pot occasionally to encourage evaporation of remaining moisture.
- Mash Potatoes: Add the milk (including extra milk if making ahead), butter cubes, sour cream, and 1 teaspoon salt to the potatoes. Mash everything until smooth using a masher (avoid using food processors, blenders, or beaters to prevent a gluey texture).
- Make-Ahead Option: Allow the mashed potatoes to cool completely at room temperature. Cover tightly with cling wrap and refrigerate. Before reheating, take the potatoes out of the fridge and let them sit on the counter for 2 hours to come to room temperature.
- Assemble Casserole: Preheat your oven to 200°C (400°F, 180°C fan). Spread the mashed potatoes evenly into a 2-litre (2-quart) baking dish smoothing the surface.
- Add Cheese and Bacon: Sprinkle the mozzarella and cheddar (or Red Leicester) evenly over the mashed potatoes, then top with the cooked crispy bacon.
- Bake Covered: Loosely cover the casserole with foil. Bake for 20 minutes if freshly made or 35 minutes if using the make-ahead chilled potatoes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese topping is bubbly and golden brown.
- Serve: Remove the casserole from the oven, sprinkle with finely sliced green onions, and serve immediately. The cheesy topping keeps the dish warm for at least 20 minutes.
Notes
- Note 1: Use starchy potato varieties like Sebago, Russet, Maris Piper, or King Edwards for best mash texture.
- Note 2: Extra milk is only added if making the casserole ahead of time for smoother reheating.
- Note 3: Freshly shredded cheese melts better; pre-shredded cheese may contain anti-caking agents impacting melt.
- Note 4: Use streaky bacon for crispier texture and more flavor.
- Note 5: A 2-litre or 2-quart baking dish is ideal for the volume of mashed potatoes in this recipe.
Keywords: mashed potato casserole, cheesy mashed potatoes, baked mashed potato, comfort food, bacon potato bake, make-ahead casserole
