Loaded Cheesy Potato Casserole
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Cook time: 
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Yield: 1 (1.5-quart) dish, serves about 6 to 8 as a side dish
This Loaded Cheesy Potato Casserole features cheddar cheese, turkey bacon, and green onions…it’s pure comfort food!
  • 1 (1.25 lb/567 g) package mini yellow potatoes, chopped into bite-sized pieces
  • 2 tablespoons unsalted butter, plus more to grease the dish
  • 1 medium-large onion, diced
  • 2 slices turkey bacon, chopped small (optional)
  • 1 clove garlic, minced or crushed
  • 2 tablespoons all-purpose flour
  • 1 cup (240 ml) milk (low-fat is fine)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (120 g) sour cream
  • 6 oz (170 g) cheddar cheese, shredded
  • 1 scallion, green and white parts, thinly sliced (for garnish)
  1. Preheat the oven to 375F; grease a 1.5-quart casserole dish with butter.
  2. Add the potatoes to a medium saucepan and cover by 2 inches with cold water. Cover the saucepan and bring it to a simmer, than remove the lid, turn the heat down slightly so it doesn’t boil over, and cook until the potatoes are fork-tender, about 6 to 8 minutes. Drain. (You can do this step a day ahead if you want; cool the potatoes to room temperature and then refrigerate them until you make the casserole.)
  3. Meanwhile, add the butter to a medium-large skillet over medium heat. Once hot, add the onion and turkey bacon and cook until the onion is softened but not browned, about 5 to 7 minutes, stirring occasionally. Turn the heat down to medium-low and stir in the garlic and flour; cook 1 minute more, stirring constantly. Whisk in the milk, salt, and black pepper and bring to a simmer, stirring constantly. Turn off the heat.
  4. Stir the potato, sour cream, and ⅔ of the shredded cheddar cheese into the onion sauce. Use a potato masher or fork to roughly mash about ⅓ of the potato mixture; pour the potato mixture into the prepared dish. Sprinkle the remaining ⅓ of the shredded cheddar cheese on top.
  5. Bake until the casserole is golden and bubbling, about 20 to 30 minutes.
  6. Sprinkle the scallion on top and serve.
To Make Ahead: Make the recipe through Step 4. Cool to room temperature, and then cover and refrigerate for up to 2 days. When you want to make it, let it sit at room temperature for 30 minutes and then continue on with Step 5.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/loaded-cheesy-potato-casserole-and-the-idaho-potato-commission-tour-2015/