A loaded potato casserole recipe that tastes phenomenal and it's so easy to put together! Everyone will be coming back for seconds!
I cannot believe how quickly July has gone. Wait...I can't believe how quickly this summer has gone by! Before you know it, fall will be here.
I am not a huge fan of fall besides having pumpkin and caramel in just about everything. Those are the only two that I truly look forward to in fall. After that, I look forward to the spring when the flowers start to blossom and the temperatures start rising.
Have you had a great summer so far? I would love to hear about it! 🙂
Let's get back to the subject of this amazing loaded potato casserole, shall we? I know you all will just love this because it didn't last very long in our house - gone in a couple of days.
When I was making it, I thought I would be able to freezer half of it because we are just two people. Scratch off that idea. The hubby said he could of eaten the entire pan. He almost did!
I had some of it as well and let me tell you, I will be making this again. It's a fantastic side dish or it really could be eaten for breakfast as well. It's loaded with potato slices, cheese, bacon pieces and an awesome custard (eggs and milk).
For this dish, you can make it in a 9x13 casserole dish or in two 9x9 baking dishes.
- 6 russet potatoes sliced into ¼" slices
- salt and pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded <g class="gr_ gr_87 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="87" data-gr-id="87">monterey</g> cheese
- 8 slices bacon cooked and crumbled
- 2 cups milk
- 2 large eggs
- fresh or dried parsley to garnish (optional)
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Preheat oven to 375 degrees. Butter two 9-inch pie pans. Set aside.
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Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.
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In a small bowl, mix together the milk and eggs. Pour half of the mixture over top of the potatoes.
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Remove the steps above for the second 9-inch pie pan.
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Sprinkle the parsley on top (optional).
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Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set. Allow the dish to rest for 15-20 minutes before serving.
May also be made in a 9x13 baking dish. I used two 9-inch pie pans because I froze one.
Create your own Chicken, Broccoli and Pasta Skillet Casserole using the recommended equipment:
- Pyrex Glass 9-Inch Pie Plate
- OXO Mandoline Slicer
- Cuisinart Boxed Grater
- Pyrex 3-Piece Glass Mixing Bowls
Other recipes you might enjoy:
Cheesy Enchilada Rice Skillet Casserole
Chicken, Broccoli, & Pasta Skillet Casserole
Follow Chelsea Haga {Gal on a Mission} 's board Side Dishes on Pinterest.
this looks seriously SO good.. definitely making this for dinner tonight. perfect for this weather. thanks for the idea!
Hope you all enjoyed it, Thalia!
Good recipe. Needs chopped green onions in the layers, and sour cream dotting the top when serving to make it truly "loaded". Labor intensive, though....forgot to read the time before starting and we ended up eating at 8.
Family ate it all up! Thanks!
I am glad your family enjoyed it, Shelley! Will have to try it with the green onions in the layers with sour cream - sounds delicious!
This potato casserole looks amazing! I love a good potato casserole. Pinned!
You and me both, Kristi! Thank you for pinning. 🙂
OMG! I love love love potatoes. This looks so awesome. I'm definitely making it for dinner tomorrow night! Pinned!
Thank you so much for pinning, Adrian! Hope you get a chance to make them. Let me know how you like them as well. 🙂
I love potatoes too much.
Madonna
This recipe sounds amazing and I can't wait to try it!! I was wondering if you wanted to half the recipe, would you just use one cup of milk and one egg along w/only 3 potatoes? Thank you in advance!
I haven't tried it, but I'm sure that you would just need to cut everything in half. So 3 potatoes, 1 cup of cheese total (1/2 of each blend), 4 slices bacon, 1 cup milk, 1 large egg. Let me know how it works 🙂 Hope you have a great week!
So both pie pans serve 4-5 people combined or each pie pan will serve 4-5 people? Thank you in advance.
Amana
Hi Amanda! Each one should serve 4-5. Will fix that, thank you!
If making one portion for freezing, at which point should I freeze it--- after step 3 and before baking? Your photos look amazing! Cant wait to try it.
Hi! When I originally made this recipe, I thought we would be able to freeze the other half - didn't end up happening. We loved it way too much. I will try freezing it the next time I make it. I would definitely freeze it before baking it; however, I have not tried it yet. Thank you so much for the sweet words! 🙂 Hope you are having a great week so far.
Can I make it ahead of time? Day before? Any advice on reheating?
Terribly sorry for the late reply, Meaghan! I have never tried making this casserole ahead of time, not sure how the potatoes would hold up in the refrigerator. For reheating you should be able to set the oven to 350 degrees with foil on top and allow it to warm up, or you can even use a microwave.
I'm craving this casserole! Yummy!
MY EGGS ARE COOKED AND I'M FREAKING OUT WHAT DID I DO WRONG
Hi Yvonne,
I am terribly sorry to hear that! I am not sure what would have went wrong! I have made the recipe many times and had enough mixture, terribly sorry!
Hi. Do we boil the potatoes before layering?
Hi Kim! No need to boil the potatoes before layering. 🙂
I'm going to try your recipe tonight. It's something I've been looking forward to. However, It's difficult to read your recipe on this site. It's covered with adds giving maybe an inch to view (on my iPhone). My pudgy fingers was taken to the add sites a few times...very frustrating. You're a talented chef, but the adds are really ...again..frustrating . I don't usually post.. But just wanted you to know, if you don't all ready.
Thanks
Hi Jen! I am terribly sorry! I will be taking a look at the mobile version and see what's causing it. I really appreciate it so much! I hope you enjoyed the recipe and thank you again. 🙂
My eggs cooked as well.
Looks yummy. Glad it will be easy to halve the recipe - just me and my husband!
Oh, it is! Hope you both enjoy it! 🙂
Looked great on Pinterest, followed instructions to a tee, eggs cooked, looked like scrambled eggs/potato bake. Not a cheesy potato casserole. Would be a good breakfast dish though.
Hi Tara! Not sure what may have went wrong, never had any results like that before.
I tried this today, and let me just say, I had to try real hard to not eat the whole casserole in one bite! It came out amazing!! I used vegetables instead of the meat and half the amount of cheese, substituted he eggs for !/2 cup of oats and it just came out so perfect! I can't wait to try it again 😀
I will have to try it your way soon, Mootie! Sounds great!
What type of milk do you use? Whole milk? Evaporated milk?
Can't wait to try this recipe, but wanted to know do you split the egg & milk mixture between the 2 pans of potatoes?
Hey Nikki! You are correct! Enjoy 🙂
can I make 1 big casserole in a 9x13 dish instead of splitting it in half?
I haven't tried making it in a 9x13 baking dish, Nicole. I would think you could.
Yum!!!! I will add some dried chives from my garden, lo e them in my twice baked potatoes. Thanks for the great recipe!
Love the addition of chives, Mary!
Hi! Did you peel the potatoes before cutting them? Thanks!
No need to peel the potatoes, Kay.
great recipe and group of ingredients, good any time of year really, even end of winter, so thank you for this!
OMG! I love love love potatoes. This looks so awesome. I’m definitely making it for dinner tomorrow night! Pinned!