Easy Cheesy Bacon Potato Casserole

This cheesy bacon potato casserole is sure to be a crowd-pleaser. Flavorful, with a melted cheese topping, it works for everyday meals and special occasions. Just perfection!

Why I ❤️ it • Recipe • Ingredients • Video • Preparation

Bacon and sausage potato casserole with cheese.

Why I ❤️ it

A great advantage of this cheesy potato casserole with crispy bacon and tender vegetables is that you can leave it half prepared in a baking dish and just broil right before serving to melt the cheese to bubbly, golden perfection.

The veggies keep very well for a couple of hours, even overnight, if covered with aluminum foil and refrigerated. This is perfect for Thanksgiving, holiday meals, brunch, cookouts, and potlucks.

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Utensils and tools

• Skillet

Ingredients

• ¼ pound [0.17 kg] bacon, minced, about ½ cup
• 4 pork sausage, or turkey sausage, diced
• 2 large carrot, diced (about 3 cups)
• 1 pound [0.68 kg] potato  Yukon gold, or Russet potatoes, diced (about 3 cups)
• 1 large white onion, diced
• 1 red bell pepper, diced
• 1½ teaspoon salt, or to taste
• 1½ cups shredded sharp cheddar cheese and mozzarella cheese mix
• ¼ cup chives, or green onions, sliced

Video

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Cook bacon

Heat a large skillet over medium-high heat and add the bacon. Cook, stirring until the edges of the bacon have browned and it has released some of its fat.

Add the sausage and cook, stirring until it has lightly browned. You can drain the excess fat if you wish, different kinds of bacon have different amounts of fat, but you'll need some to cook the carrots and potatoes.

Step 2: Sautéeing vegetables

Stir in the carrot and potato and cook stirring until they have heated through. Cover and cook over medium heat for 5 minutes. Stir and cook covered for another 5 minutes.

Add onion and pepper to the potato and carrot mixture, and cook stirring until they have heated through. Cover and cook over medium-low heat for 5 minutes.

Season with salt to taste and remove the pan from the heat

Step 3: Broil

Layer the vegetable and potato mixture on the bottom of the baking dish. Cover it with cheese.

Broil until the cheese has melted and is bubbly with some golden brown spots. Remove from the oven.

Step 4: Serving

Sprinkle with the chives and serve hot.

Serving suggestions

Fork-tender but firm vegetables, robust flavors, and loads of melted cheese... no fuss. I make this dish as a standalone meal (with some leafy salad) or as a side dish for bigger meals. Who can resist that?

You can also serve it as a potato side dish alongside pork chops, turkey chops, or air fryer chicken drumsticks.

You can optionally serve it alongside a small bowl of sour cream to top with.

Variations

This is a very flexible and versatile dish. These are other versions I've tried, so you have other options to try: You can substitute potatoes for arracacha (cepa de apio, celeriac) or use sweet potato for an amazing sweet potato casserole.

Add some parmesan cheese along with the cheddar and mozzarella mix for a crispier crust with a more robust flavor. Optionally, you can use only shredded cheddar cheese if you don't have the cheddar and mozzarella mix.

You can add more vegetables if you wish; green beans, cauliflower (chopped florets), and broccoli  (chopped florets) go great with it.

Nutritional information

Calories: 889kcal | Carbohydrates: 28g | Protein: 31g | Fat: 73g | Saturated Fat: 30g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1927mg | Potassium: 1007mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6648IU | Vitamin C: 66mg | Calcium: 351mg | Iron: 3mg

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