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Cheesy Potato Casserole

by Hannah Williams

Ingredients

for 12 servings

  • 6 russet potatoes
  • olive oil
  • salt, to taste
  • pepper, to taste
  • 10 slices bacon, cooked and crumbled
  • 3 cups
    sour cream (690 g)
  • 4 cups
    shredded cheddar cheese (400 g)
  • fresh chives, for garnish

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Preparation

  1. Place potatoes on a baking sheet and poke holes in two sides with a fork.
  2. Coat potatoes with olive oil, and sprinkle with salt and pepper.
  3. Bake for at 425°F (220°C) for 45 minutes.
  4. Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
  5. Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
  6. Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
  7. Repeat for a second layer.
  8. Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
  9. Sprinkle with chives.
  10. Enjoy!
 

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