A loaded potato casserole recipe that tastes phenomenal and it’s so easy to put together! Everyone will be coming back for seconds!
I cannot believe how quickly July has gone. Wait…I can’t believe how quickly this summer has gone by! Before you know it, fall will be here.
I am not a huge fan of fall besides having pumpkin and caramel in just about everything. Those are the only two that I truly look forward to in fall. After that, I look forward to the spring when the flowers start to blossom and the temperatures start rising.
Have you had a great summer so far? I would love to hear about it! 🙂
Let’s get back to the subject of this amazing loaded potato casserole, shall we? I know you all will just love this because it didn’t last very long in our house – gone in a couple of days.
How To Make Loaded Potato Casserole
Author: Chelsea @ Gal on a Mission
6 russet potatoes, sliced into ¼” slices
salt and pepper
1 cup shredded cheddar cheese
1 cup shredded monterey cheese
8 slices bacon, cooked and crumbled
2 cups milk
2 large eggs
fresh or dried parsley, to garnish (optional)
Preheat oven to 375 degrees. Butter two 9-inch pie pans. Set aside.
Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.
In a small bowl, mix together the milk and eggs. Pour half of the mixture over top of the potatoes.
Remove the steps above for the second 9-inch pie pan.
Sprinkle the parsley on top (optional).
Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set. Allow the dish to rest for 15-20 minutes before serving.