Potato bacon casserole is a tasty side dish that can also be enjoyed as a main. This post includes variations and substitutions as well as tips and ideas for easy casserole recipes.
This is a recipe for easy potato casserole with real potatoes. It’s made from scratch, using simple ingredients. The prep can be made in advance (cooking bacon + potatoes) and finished off later, if needed.
How to make potato casserole with bacon and cheese
Combine cooked potatoes, cooked bacon, sweet pickles and cream cheese mixture and top with cheese.
Bake in a preheated oven until the cheese is nice golden brown.
- Use ham instead of bacon
- Add some jarred jalapenos (I would not use these if you plan on serving these cheese bacon potatoes to kids)
- Add canned sweetcorn
- Try adding ground meat (any kind you have on hand/you like)
Note that you might need to increase the cream cheese mixture so the potato casserole does not end up way too dry when adding the last two options.
Tips for making potato casserole
- Greek yogurt can be substituted with natural (unsweetened) yogurt or sour cream.
- You might need to add more than 2 tablespoons of milk. This will depend on your ingredients – if you feel the cream cheese mixture is too thick, add more milk to thin it down a bit more. If you make Homemade Yogurt from scratch, you can use it in this recipe as well!
- I like using cheddar that I grate myself. You can use any other cheese you prefer. I think that this amount is plenty, but note that if you use a larger oven-proof dish you will need more as your surface area will increase.
- Use any bacon you like, but keep in mind that some are saltier than others so be careful not to over-season your potato bacon casserole.
- The cream cheese mixture for this bacon potato bake can be mixed with a hand mixer, if that is easier for you.
- Serve this easy potato casserole with Air Fryer Chicken Thighs!
- Feel free to use any potatoes you like!
More bake/casserole recipe ideas:
Potato Bacon Casserole
- 4 pounds Potatoes , peeled (2 kilo)
- 7 ounces Bacon , see note 1, (200 grams)
- ½ cup Greek Yogurt , see note 2, (120 grams)
- ½ cup Cream Cheese (130 grams)
- 2 tablespoons Mustard , see note 3
- ¼ teaspoon Salt or to taste
- black pepper , a generous pinch
- 2 tablespoons Milk , see note 4
- ½ cup Sweet Pickles , or more (chopped)
- 7 ounces Shredded Cheddar Cheese , see note 5, (200 grams)
- Dice the potatoes and transfer them into a pot. Pour just enough water to cover them and season with salt (I usually use about a tablespoon). Cover with a lid and bring to a boil. When boiling, reduce the heat to low and simmer uncovered until almost ready (see note).
- Meanwhile, cook the bacon, if not cooked already. When done, transfer it onto a few sheets of kitchen paper towel to get rid of the excess fat.
- In a small bowl, combine the Greek yogurt, cream cheese, mustard, salt and pepper and mix until smooth. Add milk and mix again.
- When the potatoes are ready, drain the liquid. Transfer the potatoes into an oven-proof dish. Add cooked bacon pieces, sweet pickles and cream cheese mixture. Mix until well combined and top with shredded cheese.
- Bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 20 minutes or until the cheese is melted and turn nice golden brown.
- Serve as a side or main!
- Any bacon will work – strips (roughly chopped), pancetta cubes, ready-cooked bacon …
- Greek yogurt can be substituted with natural yogurt (unsweetened) or sour cream.
- You might need to use more milk, if you find the cream cheese mixture way too thick.
- I used classic French mustard, but you can use any mustard you have on hand or you usually buy.
- Cheddar can be substituted with any grated/shredded cheese you like. You can also use more.
- This recipe yields 6 portions when served as a side or 4 when served as a main.
- Note that the potato cooking time can vary. This will depend on their size and type. I needed about 10 minutes.
- I used a rectangular oven proof dish with the dimensions of 9×7 inch (23×18 cm). This dish is a 3 inch (7 cm) deep. You can also use an oven proof dish that is shallower than this but to hold the amount stated in this recipe it will have to be larger in size. For a larger dish, you might need to use more cheese to cover the surface.