This delicious and garlicky loaded baked potato casserole with two kinds of cheese and smoky bacon is a classic side dish. It’s coated in a velvety custard, and then it’s baked for an extra creamy and rich bite.
Let’s talk about the comfort of this loaded baked potato casserole, a creamy, cheesy dish that always steals the show. With layers of tender russet potatoes, a melty blend of cheddar and Monterey Jack, and a crispy bacon topping, this recipe is a hearty addition to any meal. Easy to prepare, it’s seasoned to perfection and baked until golden and bubbly. Whether you’re looking to impress at a potluck or simply amp up your weeknight dinner, this potato gratin type casserole is a guaranteed crowd-pleaser.
Why I Love This Loaded Baked Potato Casserole
- Creamy. There’s cheddar, Monterey Jack, and rich custard in every single bite.
- Family-friendly. Even picky eaters can’t resist the fluffy potato layers with melty cheesy and crispy bacon.
- Effortless. You just need to layer the ingredients, whisk the custard, and bake the casserole.
- Easy but fancy. The golden brown finish on this cheesy, layered potato side will impress all your guests.
Recipe Ingredients
Cheddar, Monterey Jack, and crispy bacon add plenty of savoriness, so you don’t need to add much more. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Butter – I prefer unsalted butter, but salted butter is a good swap.
- Russet potatoes – Yukon Gold potatoes work too.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
- Garlic – Fresh garlic or garlic powder can be used.
- Cheddar cheese – Go for mild or sharp.
- Monterey Jack cheese – Feel free to use Pepper Jack cheese.
- Bacon – Regular or thick-cut bacon are great.
- Milk – Whole milk is best, but 2% milk is a good swap too.
- Eggs – Use liquid eggs if that’s what you’ve got on hand.
- Parsley – You can use dried parsley for this.
How To Make Loaded Potato Casserole
This impressive-looking cheesy potato side dish only needs to be layered and baked.
- Prep the oven. Preheat it to 375F. Grease a 13×9″ baking dish with butter. Don’t use a larger baking dish because it’ll affect the baking time and texture of the potatoes.
- Assemble it. Layer half of the potatoes in the baking dish. Don’t worry if they overlap slightly. Season with salt and pepper. Sprinkle with garlic on top. Add the cheese and bacon. Layer the rest of the potatoes on top.
- Make the custard. Whisk the milk, eggs, salt, and pepper in a separate bowl until smooth. Pour it over the potatoes and sprinkle with parsley.
- Bake it. Cover the baking dish with foil. Pop it into the oven for 75-90 minutes, or until the the custard sets. Remove the foil and bake it for another 10-15 minutes, or until golden on top.
- Serve. Remove it from the oven. Let it cool for 20 minutes before slicing and serving.
Tips For Success
- Add spices. Whisk a bit of cayenne pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika into the custard for more depth of flavor.
- Watch the potatoes. The potato slices need to be about the same thickness to ensure even cooking. If some slices are thicker than others, you’ll end up with a semi-raw casserole.
- Swap the dairy. For a creamier casserole, swap the milk for heavy cream or half-and-half.
- Use leftovers. Shred up any melty cheese leftovers like mozzarella, gruyere, or Muenster and use them to prepare this recipe. Baby potato leftovers work too as long as they’re sliced to 1/4″ thickness.
- Give it French flair. Layer 1/4-1/2 cup caramelized onions over the potatoes in the casserole for some sweet crunch.
- Use roasted garlic. Swap the minced garlic for roasted garlic to give this potato side a toastier flavor.
- Prevent sticking. Line the bottom of the baking dish with parchment paper to prevent any sticking. Avoid using foil if possible.
Serving Suggestions
This creamy loaded baked potato casserole is an easy side dish. Serve it with my Pork Tenderloin with Apples or Seared Pork Medallions. My Rosemary Lemon Roasted Turkey and Garlic Butter Salmon are great too. If you prefer steak, try my New York Strip Steak or Churrasco Steak. Don’t forget to pair the meal with other sides like my Heirloom Tomato Salad or Green Goddess Salad.
How To Store & Reheat Leftovers
This recipe doesn’t freeze well because the milk and cheese would split when thawed.
- Fridge: Place it in an airtight container for up to 5 days. Discard it immediately if it tastes sour. You can also tightly wrap the baking dish with foil to reduce clean-up.
- To reheat it: Sprinkle it with 1 teaspoon milk. Microwave for up to a minute or until warm. For larger portions, do it in the oven (covered) at 300F for 15-20 minutes.
More Potato Side Dishes
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Preheat the oven to 375˚F and grease a 13×9 baking dish with butter.
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Layer half of the potato slices on the bottom of the baking dish, overlapping slightly, and season the potatoes with salt and pepper.
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Sprinkle the minced garlic over the potatoes. Next, sprinkle the shredded cheeses and the crumbled bacon over the potatoes.
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Layer the rest of the potato slices, overlapping slightly.
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In a separate mixing bowl, whisk together the milk, eggs, salt, and pepper.
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Pour the milk mixture over the potatoes.
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Cover and bake for 75 to 90 minutes or until the custard is cooked and set.
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Remove the foil and cook for 10 to 15 more minutes, or until the top is browned.
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Remove from the oven and let the casserole rest for 15 to 20 minutes.
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Add parsley over the potatoes and serve.
Serving: 8 ounces | Calories: 376 kcal | Carbohydrates: 23 g | Protein: 18 g | Fat: 24 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.03 g | Cholesterol: 104 mg | Sodium: 647 mg | Potassium: 635 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 589 IU | Vitamin C: 8 mg | Calcium: 389 mg | Iron: 1 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
