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You are here: Home / Side Dishes / Cheesy Potato and Bacon Casserole

Cheesy Potato and Bacon Casserole

Bacon fat is flavorful and it is both senseless and wasteful to discard it. Use it and be amazed at how much the flavor of a dish is improved with just one ingredient.

Cheesy potato and bacon casserole

But isn’t bacon fat unhealthy? Well, if we were living in the 1950s, we wouldn’t be blamed for believing that. But it’s been more than half a century since, and Ancel Keys’ bad science needs to be buried and forgotten.

  • Is eating fat really bad for you? Here’s what the science says.
  • Records Found in Dusty Basement Undermine Decades of Dietary Advice
  • Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance

Cheesy Potato and Bacon Casserole

Recipe by Connie Veneracion
Potato wedges fried in rendered bacon fat, garnished with crispy bacon, cream cheese and Pepper Jack, topped with panko and Parmesan, and baked. Before serving, the casserole is sprinkled with more crispy bacon, slathered with sour cream and, lastly, some chopped parsley are added for a brighter flavor and appearance.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Side Dish
Cuisine American
Servings 6 people
Cheesy potato and bacon casserole
Print recipe

Ingredients
  

  • 150 grams belly bacon cut into strips ½-inch wide (sweetened bacon is NOT recommended)
  • 500 grams potatoes the kind you cook into French fries is best, peeled and cut into wedges
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cream cheese softened to room temperature
  • ½ cup shredded Pepper Jack cheese
  • ½ cup panko (Japanese bread crumbs)
  • ¼ cup grated Parmesan
  • ½ cup sour cream
  • 1 tablespoon chopped parsley

Instructions
 

  • Preheat the oven to 400F.
  • Spray an 8″ x 8″ baking dish with oil.
  • Spread the bacon in a frying pan and cook over medium heat, stirring occasionally, until browned and crisp. Scoop out the cooked bacon.
  • Reheat the bacon fat.
  • Spread the potato wedges in the hot fat. Sprinkle with salt and pepper.
  • Fry the potato wedges in the bacon fat for a few minutes without disturbing then stir. Continue frying, tossing occasionally, until the edges are lightly browned and the centers are cooked through.
  • Scoop out the potatoes and spread on the prepared baking dish.
  • Sprinkle half of the bacon over the potatoes.
  • Stir together the softened cream cheese and shredded Pepper Jack. Drop by spoonfuls over the potatoes and bacon.
  • Whisk together the panko and Parmesan and scatter over the potatoes.
  • Bake the potatoes, bacon and cheese for 12 to 15 minutes or just until the cheeses melt and the top is nicely browned.
  • Scatter the remaining bacon and drop spoonfuls of sour cream over the hot casserole and sprinkle in chopped parsley before serving.

Notes

Based on a recipe found at Food Network.
Updated from a recipe originally published in August 19, 2019
Keyword Bacon, Potatoes
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Published: April 20, 2021 • Last modified: June 30, 2021 ♥ Side Dishes, Breakfast / Snack, Lunch / Dinner

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