Potato Casserole

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for greasing the baking dish
  • 6 large russet potatoes
  • Pinch salt
  • 8 ounces sliced bacon
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup (1/2 stick) unsalted butter
  • Pinch garlic salt
  • Pinch freshly ground black pepper
  • 2 cups grated Cheddar
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

  • Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

  • While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

  • Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

  • Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


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    This recipe is featured in:

    Mother's Day