Okay, so you know how sometimes you crave something utterly comforting, something that feels like a warm hug from the inside out?What are some good bacon potatoes? dish is for me. It’s the kind of recipe that I pull out when I need a serious crowd-pleaser, or honestly, when I just need a little pick-me-up after a long day. I remember the first time I made this; I’d been experimenting with a few potato bakes, trying to find that perfect balance of creamy, crispy, and just plain delicious. My family took one bite and it was game over – they were hooked! It’s sort of like a loaded baked potato, but somehow even more decadent and easier to serve. If you’ve ever loved a good potato gratin, you’re going to adore this because it has all that richness but with an extra punch of savory goodness. Trust me, this one’s a keeper!
What are Cheesy Bacon Potatoes?
What exactly are we talking about when I say that we are talking about something?cheesy bacon potatoes? Think of it as the ultimate comfort food mash-up. It’s layers of thinly sliced potatoes, baked until they’re tender and meltingly soft, all swimming in a gloriously rich and creamy cheese sauce. But here’s the kicker – we’re adding crispy, salty bits of bacon throughout. It’s not just a sprinkle on top; the bacon is woven into the layers, making sure you get that delightful crunch and savory flavor in every single bite. It’s essentially a love letter to potatoes, cheese, and bacon, all baked together into a glorious casserole that’s both incredibly satisfying and surprisingly simple to put together. It’s the kind of dish that makes your kitchen smell absolutely heavenly while it’s baking!
How to Make Cheesy Bacon Potatoes
Quick Overview
The beauty of this cheesy bacon potatoes recipe lies in its simplicity. You’ll basically slice your potatoes thin, cook your bacon until crispy, whisk together a simple cheese sauce, and then layer everything into a baking dish. Pop it in the oven until bubbly and golden brown, and you’re good to go! It’s a process that requires minimal active time and maximum delicious results, making it perfect for any night of the week.
Ingredients
For the Potatoes:
2.5 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
Tip: Yukon Golds are my absolute favorite for this because they hold their shape so well and have a lovely buttery flavor. Russets can work too, but they tend to get a bit mushier, which isn’t necessarily a bad thing if that’s what you’re after! Just make sure they’re sliced uniformly for even cooking. I usually use a mandoline for this, but a sharp knife and a steady hand work too.
For the Bacon:
8 ounces thick-cut bacon, chopped
Tip: I prefer thick-cut bacon here because it gives you those wonderfully chewy and crispy bits without completely disappearing into the dish. You want to get it nice and crispy, but not burnt. We’ll use some of the rendered fat later, so don’t drain it all away!
For the Cheese Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 teaspoon paprika (optional, for a little color and warmth)
1.5 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese (or Swiss)
Tip: Using a mix of cheeses really adds depth. The cheddar gives that classic cheesy flavor, and Gruyere adds a nutty, slightly complex note that’s divine. Warming the milk makes for a smoother sauce. And don’t skip tasting and adjusting the salt and pepper – it makes all the difference!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 375°F (190°C). While it’s warming up, grab a 9×13 inch baking dish. You don’t need to grease it heavily, just a light spray or rub with butter will do. We want the edges to get a little crisp, not stick!
Step 2: Cook the Bacon
In a large skillet over medium heat, cook your chopped bacon until it’s nice and crispy. This usually takes about 8-10 minutes. Once it’s done, use a slotted spoon to transfer the bacon bits to a plate lined with paper towels to drain. Don’t discard all the rendered bacon fat in the skillet just yet – we’ll use a bit of it for flavor later!
Step 3: Make the Cheese Sauce Base
In the same skillet (or a separate saucepan if you prefer), melt the 3 tablespoons of butter over medium heat. Once melted, whisk in the 3 tablespoons of flour. Cook this roux, whisking constantly, for about 1-2 minutes. You want it to smell slightly nutty and to lose its raw flour taste, but don’t let it brown too much – we’re going for a pale blonde color. This is what will thicken our sauce!
Step 4: Build the Sauce
Slowly whisk in the 2 cups of warmed milk, a little at a time, making sure to whisk out any lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Season with salt, pepper, and the paprika if you’re using it.
Step 5: Add the Cheese
Remove the skillet from the heat. Stir in the shredded cheddar and Gruyere cheeses until they’re completely melted and the sauce is smooth and luscious. Taste it again – does it need more salt or pepper? Adjust as needed. This sauce is pure magic, I tell you!
Step 6: Layer the Potatoes and Bacon
Now for the fun part! Arrange about half of your thinly sliced potatoes in an even layer in the bottom of your prepared baking dish. Sprinkle half of the crispy bacon bits over the potatoes. Pour about half of the cheese sauce over this layer. Repeat with the remaining potatoes, bacon, and cheese sauce, making sure everything is nicely covered.
Step 7: Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil. Place it in your preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and gorgeously golden brown. If you like a little extra crisp on top, you can broil it for the last minute or two, but watch it *very* closely!
Step 8: Rest and Serve
This is the hardest part – letting it rest! Let the cheesy bacon potatoes sit for about 10-15 minutes after you take it out of the oven. This allows the sauce to set up a bit, making it easier to slice and serve. It also means you won’t burn your mouth on molten cheese (though it’s tempting!).
Step 9: Slice and Enjoy!
Cut into generous portions and serve warm. The smell alone will have everyone at the table practically salivating! This is best served fresh out of the oven.
What to Serve It With
This cheesy bacon potatoes dish is so versatile, it can seriously elevate so many meals! For a classic breakfast, I love serving it alongside some scrambled eggs and maybe a side of fresh fruit. The richness of the potatoes is a wonderful contrast to the fluffiness of the eggs. If you’re planning a brunch spread, this is an absolute showstopper. Imagine it nestled amongst a table laden with pastries, a fresh salad, and perhaps some smoked salmon – it adds that decadent, comforting element that brunch dreams are made of. We even serve it as a side for a more casual dinner. It’s fantastic with grilled chicken, steak, or pork chops. Honestly, anything you’d serve a baked potato with, these cheesy bacon potatoes will be a welcome, more exciting upgrade. My kids also love it on its own as a hearty snack, especially on a chilly afternoon. It’s just pure, unadulterated comfort food that hits the spot every time. I’ve even had guests ask for the recipe before they’ve even finished their first serving!
Top Tips for Perfecting Your Cheesy Bacon Potatoes
Over the years, I’ve picked up a few tricks that I think really make this cheesy bacon potatoes recipe sing. Here are my top tips to help you achieve potato perfection:
Potato Prep: The key to perfectly tender potatoes is consistent slicing. I highly recommend using a mandoline if you have one – it ensures all your slices are about 1/8-inch thick. If you’re slicing by hand, just be as consistent as possible. Don’t bother peeling your Yukon Golds; the skin adds a nice texture and nutrients, and it softens beautifully during baking. If you’re using russets and prefer not to have the skin, peel them, but just be aware they might break down a bit more.
Bacon Crisping: For that perfect texture, cook the bacon until it’s truly crispy. You want those little bits to have a satisfying crunch. Don’t be afraid to render out most of the fat; we’ll use just a touch of it later for flavor. Make sure to drain the bacon well on paper towels so it doesn’t make the dish greasy.
Sauce Consistency: When making the cheese sauce, the most important thing is to whisk the flour and butter together for a minute or two before adding the milk. This cooks out the raw flour taste and creates a smooth base. Add the warmed milk slowly, whisking constantly, and be patient as it thickens. If you accidentally make the sauce too thick, you can always whisk in a splash more milk. If it’s too thin, let it simmer a little longer or stir in a tiny bit more cheese. The key is a velvety smooth sauce that coats the potato slices!
Cheese Choices: While I love the cheddar and Gruyere combination, feel free to experiment! Monterey Jack, Colby, or even a sharp white cheddar are fantastic options. Just make sure you’re shredding your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that can make your sauce a little grainy. Grating your own ensures the smoothest, meltiest cheese sauce.
Layering Technique: Don’t just dump everything in. Arranging the potatoes in even layers helps them cook evenly. Try to distribute the bacon and sauce evenly over each layer, ensuring every bite gets a taste of everything. If you have some cheese left over, you can sprinkle a little extra on top before baking without the foil for an extra-cheesy crust.
Baking Nuances: Covering the dish with foil for the first 45 minutes steams the potatoes, making them tender without drying out the top. Removing the foil allows the top to brown and get beautifully bubbly. If your oven tends to bake unevenly, you might want to rotate the dish halfway through the uncovered baking time. If the top is browning too quickly but the potatoes aren’t tender, just loosely tent it with foil again.
Don’t Skip the Rest: I know it’s tempting to dig in immediately, but letting the casserole rest for at least 10 minutes after baking is crucial. It allows the cheesy sauce to set, making it much easier to serve neat slices and preventing it from being a soupy mess. It also lets the flavors meld beautifully.
Storing and Reheating Tips
One of the best things about this cheesy bacon potatoes dish, besides its incredible taste, is how well it stores and reheats. If you happen to have any leftovers (which is rare in my house!), here’s how to keep them delicious:
Room Temperature: Once it’s out of the oven and has rested, it’s best to serve it right away. However, if you need to leave it out for a short while before serving, keep it covered to maintain warmth and prevent a skin from forming. I wouldn’t leave it at room temperature for more than two hours, though, for food safety reasons.
Refrigerator Storage: This is where leftovers truly shine! Once the casserole has cooled down to room temperature, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will stay fresh and delicious in the refrigerator for up to 3-4 days. The flavors actually tend to deepen overnight, making leftovers almost as good as the freshly baked dish.
Freezer Instructions: While I generally prefer to eat this fresh or refrigerated, it does freeze reasonably well if you need to make it ahead. Let it cool completely, then portion it into freezer-safe containers or wrap individual portions tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 1-2 months. Thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: This recipe doesn’t have a glaze, but if you were to add one, it’s best to add it *after* reheating if you’re storing it, especially if it’s a dairy-based glaze, to prevent it from breaking or becoming greasy. For this specific recipe, the cheesy, bacon-infused goodness is all the “glaze” you need!
Reheating Methods: The best way to reheat is in the oven. Place portions in a small oven-safe dish, cover with foil, and reheat at 350°F (175°C) for about 15-20 minutes, or until heated through. If the top looks a little dry, you can uncover it for the last few minutes. For a quick reheat, the microwave works too, but the texture might be a bit softer. Just pop a portion in a microwave-safe dish and heat in 30-second intervals until warm.
Frequently Asked Questions
Final Thoughts
I truly hope you give these cheesy bacon potatoes a try. They are so much more than just a side dish; they’re a reason to gather around the table, a little slice of comfort that I’ve come to rely on. They represent those warm, happy moments in the kitchen that make cooking so rewarding. It’s the kind of dish that makes you feel good, both while you’re making it and especially while you’re eating it. If you enjoy this recipe, you might also love my Creamy Garlic Mashed Potatoes or my Crispy Roasted Rosemary Potatoes for more potato-centric comfort! I can’t wait to hear how yours turns out, so please leave a comment below and tell me all about your experience, or share any delicious variations you come up with. Happy baking, and enjoy every cheesy, bacony bite!
Cheesy Bacon Potatoes
Ingredients
Main Ingredients
- 0.5 pound bacon
- 3 large russet potatoes peeled and chopped into 0.5"-0.75" pieces, about 6 cups worth
- 1 teaspoon kosher salt
- 0.75 teaspoon freshly ground black pepper
- 1.5 cups shredded cheddar or Mexican blend cheeses
- 3 green onions sliced thin
Instructions
Preparation Steps
- Cook the bacon. Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a cold oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. Remove ours at 18 minutes for a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.
- While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
- Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!
Notes
Featured Comments
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