Loaded Potato Casserole
This loaded baked potato casserole recipe with cheddar, Monterey Jack, and crispy bacon is an easy, creamy side dish.
Servings: 8
Ingredients
- 4 to 6 russet potatoes, peeled and sliced into 1/4-inch thick rounds
- salt and freshly ground black pepper, to taste
- 2 to 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- ½ cup shredded gruyere cheese
- 8 slices bacon, cooked to desired crispiness and crumbled
- 2 cups milk
- 2 large eggs
- ¾ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375˚F and grease a 13x9 baking dish with butter.
- Layer half of the potato slices on the bottom of the baking dish, overlapping slightly, and season the potatoes with salt and pepper.
- Sprinkle the minced garlic over the potatoes. Next, sprinkle the shredded cheeses and the crumbled bacon over the potatoes.
- Layer the rest of the potato slices, overlapping slightly.
- In a separate mixing bowl, whisk together the milk, eggs, salt, and pepper.
- Pour the milk mixture over the potatoes.
- Cover and bake for 75 to 90 minutes or until the custard is cooked and set.
- Remove the foil and cook for 10 to 15 more minutes, or until the top is browned.
- Remove from the oven and let the casserole rest for 15 to 20 minutes.
- Add parsley over the potatoes and serve.
Nutrition
Serving: 8ounces | Calories: 376kcal | Carbohydrates: 23g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 647mg | Potassium: 635mg | Fiber: 1g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 8mg | Calcium: 389mg | Iron: 1mg
