Potato Cheese Bacon Casserole Recipes

Steps:

• In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Steps:

• Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
• Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
• Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
• Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until cheddar is melted.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Steps:

• In a food processor, combine the soup, cottage cheese and sour cream; cover and process until smooth., In a large bowl, combine the potatoes, garlic powder and pepper; stir in Canadian bacon and soup mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 50-55 minutes or until bubbly. Let stand for 15 minutes before serving.

Steps:

• Pre heat oven to 350.
• Grease 8 inch square dish.
• Layer 1/2 potatoes,1/2 onion,1/2 bacon and 1/2 cheese in prepared dish;repeat layers.
• Combine evaporated milk, egg and season salt in small bowl.
• Pour evenly over potato mixture; cover.
• Bake for 55-60 min.
• Uncover and bake for an additional 5 min.
• Let stand for 10-15 min before serving.