On the rare occasion that I have leftover mashed potatoes, I know I can always look forward to something even better the next day. And that something is potato casserole. This fine creation consists of a layer of mashed potatoes topped with things that mashed potatoes love like sour cream, bacon, caramelized onions and peppers, more potatoes, and, of course, cheese.

As the casserole bakes the cheese and breadcrumbs marry together, creating a jaw-dropping, crunchy topping. The combination of the smooth, creamy mashed potatoes with the cheesy, crunchy crust is amazing. If you haven’t already, you really have to try this. It’s best made with leftover ingredients, but if you are itching to make it right away (and I can’t blame you), here are a few things you can do to prepare for making this amazing casserole:


Cook Some Potatoes

For the entire recipe, I’d say you’ll need about 7 large potatoes. You, at this point, have two choices. You can boil them whole, in their skins, with salt over a medium heat until they are fork tender, about 30 minutes. Or they can be baked in a 350ºF oven for 40 minutes after being sprinled with oil and salt. Baking is does require more time, but the potatoes will need less of your attention. The choice is yours.

Make Mashed Potatoes

At this point, 4 of the cooked potatoes can be cooled, peeled (a spoon works great for this), and made into mashed potatoes. Be sure to season your mashed potatoes just like you would if you were going to serve them by themselves– that means butter, milk, salt, pepper– the whole bit! The remaining 3 potatoes can be sliced 1/4-inch thick with the skins left on for layering on top of the casserole.

Whether you use leftovers or cook everything on the spot, you can be rest assured, this casserole is finger lickin’ good. It makes for a mouthwatering side dish, or possibly a light meal all by its lonesome. But let’s keep it real here, with layers of potatoes, bacon, and cheese, you really can’t go wrong.

Check out our tater tot casserole recipe for another delicious way to make a potato casserole.

Crunchy Layered Potato Casserole
Serves 6
Layers of creamy mashed potatoes, bacon, sour cream, & veggies topped off with a crunchy cheesy crust. The perfect rich and delicious side dish!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 8 slices bacon
  2. 1 small onion, thinly sliced
  3. 1 small bell pepper, thinly sliced
  4. 1 clove garlic, minced
  5. 2 cups leftover mashed potatoes (with butter, salt, pepper, etc.)
  6. 1/2 cup sour cream
  7. 3 medium potatoes, boiled or baked whole, then sliced 1/4-inch thick
  8. 1/2 cup pinko breadcrumbs
  9. 2 tablespoons butter, cut into tiny cubes
  10. 1 cup shredded Colby Jack, Cheddar, or Pepper Jack cheese
  11. salt and pepper to taste
  1. Preheat the oven to 350ºF. Butter a small casserole dish. (I used an 8x8-inch square dish.)
  2. Lay the bacon strips out in a large, cold skillet, then place over medium heat. Cook until the bacon becomes crispy, about 6 minutes, then transfer to a plate to cool. Pour enough of the bacon fat off of the pan so that about 1 tablespoon is remaining. Add the sliced onions and peppers along with some salt and pepper to the pan. Cook until the vegetables in the bacon fat until they become tender, about 6 minutes. Transfer to the plate along with the bacon to cool.
  3. Spread the mashed potatoes in the bottom of the prepared casserole dish. Top with the sour cream and spread into an even layer. Crumble on a layer of bacon followed by a layer of the softened vegetables. Shingle the sliced boiled potato over the vegetables, sprinkle with salt and pinko, and dot with the cubes of butter. Finish with a layer of shredded cheese and sprinkle with ground black Bake the potato casserole until the cheese melts and becomes slightly browned, about 30 minutes. Allow the casserole to cool for 5 minutes, then dig in!
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Joyce Del Rosario

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