If you are a fan of comfort food that feels like a warm hug on a plate, then you absolutely must try this Loaded Mashed Potato Casserole Recipe. This dish is the ultimate crowd-pleaser, combining velvety mashed potatoes with crispy bacon, sharp cheddar cheese, and a touch of garlic and scallions to brighten every bite. It’s the perfect blend of creamy, savory, and cheesy goodness that will have everyone asking for seconds. Whether you’re making it for a family gathering or a cozy night in, this casserole is guaranteed to bring smiles and full bellies.
Ingredients You’ll Need
Gathering the right ingredients for this Loaded Mashed Potato Casserole Recipe is refreshingly simple and rewarding. Each component plays a crucial role, contributing to the rich creaminess, the delightful crunch, and the vibrant flavors that make this casserole truly special.
- 3 pounds Russet potatoes: These starchy potatoes are perfect for smooth, fluffy mashed potatoes that hold their shape well.
- 6 strips bacon: Adds a satisfying crispy texture and smoky depth that elevates the flavor profile.
- 1/2 cup butter (1 stick): Brings rich creaminess and helps meld all the ingredients together beautifully.
- 1/2 cup heavy cream: Enriches the potatoes with a silky texture for that indulgent mouthfeel.
- 2 cloves garlic (minced): Offers a subtle aromatic punch that enhances every layer of flavor.
- 1/2-3/4 cup scallions (chopped): Adds a fresh, mild onion flavor and a pop of color to brighten the dish.
- 1/2 teaspoon salt: Essential for balancing and enhancing the natural flavors of the casserole.
- Pepper to taste: Adds just the right amount of mild heat and complexity.
- 1 cup full-fat sour cream: Contributes tanginess and extra creaminess, keeping the casserole moist and luscious.
- 2 cups grated cheddar cheese: Provides sharpness and a gooey, melty texture that crowns the casserole perfectly.
How to Make Loaded Mashed Potato Casserole Recipe
Step 1: Boil the Potatoes to Perfection
Start by peeling the Russet potatoes and cutting them into halves or smaller chunks to ensure they cook evenly. Boil them until they become very tender—this is key to achieving that luscious, silky texture we all crave in mashed potatoes.
Step 2: Crisp Up the Bacon
While the potatoes are bubbling away, fry your bacon in a skillet until it’s wonderfully crispy. The crispy bits will add incredible texture contrast and smoky flavor in every mouthful. Once cooked, set the bacon on a paper towel to drain the excess grease.
Step 3: Preheat Your Oven
Preheat your oven to 375 degrees Fahrenheit—this ensures it’s ready to give your casserole that beautiful golden top once it’s assembled.
Step 4: Prepare the Flavor-Infused Butter Mixture
Mix butter, heavy cream, minced garlic, chopped scallions (save a bit for topping if you like), salt, and pepper in a small saucepan. Warm this gently over medium heat, allowing the flavors to meld but making sure it doesn’t boil. This warm, fragrant mixture will add a depth of flavor and a smooth texture to your potatoes.
Step 5: Mash the Potatoes
Drain the tender potatoes and return them to the pot. Pour in the warm butter and cream mixture and mash everything together until beautifully smooth and creamy—no lumps allowed here!
Step 6: Stir in Sour Cream, Cheese, and Bacon
Add the sour cream, half of the shredded cheddar cheese, and half of the cooked bacon into the mashed potatoes. Stir everything gently but thoroughly until the mixture feels rich and inviting. Then spread this heavenly blend evenly into a 9×13-inch casserole dish.
Step 7: Top and Bake to Bubbling Perfection
Scatter the remaining cheese and bacon over the top of your potato mixture. Bake in the preheated oven for about 30 minutes until the casserole is hot, bubbly, and the cheese starts to melt into golden bliss. For an irresistible browned crust, pop it under the broiler for a few minutes – just keep a close eye on it!
Step 8: Garnish and Let It Rest
Before serving, sprinkle the reserved scallions on top for a fresh burst of color and flavor. Let the casserole sit for about 5 minutes so the cheesy layers settle beautifully, making every forkful pure magic.
How to Serve Loaded Mashed Potato Casserole Recipe
Garnishes
Fresh scallions are the classic choice, adding a lively green pop and a slight oniony kick. If you want to get creative, crispy fried shallots or a sprinkle of smoked paprika can take the presentation and flavor up a notch.
Side Dishes
This casserole pairs perfectly with hearty mains like roasted chicken, grilled steak, or even meatloaf. For a balanced meal, serve alongside steamed green beans or a crisp garden salad to cut through the richness.
Creative Ways to Present
Try serving this dish in individual ramekins for an elegant touch at dinner parties. You can also add layers of your favorite veggies or swap out cheddar for sharp Monterey Jack or a smoky gouda to personalize the flavor profile.
Make Ahead and Storage
Storing Leftovers
Leftover casserole should be stored in an airtight container and kept in the refrigerator. It will stay fresh for up to 3 days, making for easy and delicious next-day meals.
Freezing
You can freeze the casserole before baking or after cooking. Wrap it tightly with foil and plastic wrap to prevent freezer burn, and it will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and crispy on top again. A microwave works too for quick meals, but the oven will help preserve that melt-in-your-mouth texture and golden crust.
FAQs
Can I use other types of potatoes?
While Russet potatoes are best for achieving that perfect fluffy texture, Yukon Golds can also work, offering a slightly creamier and buttery taste. Avoid waxy potatoes, as they may result in a gummy texture.
Is there a vegetarian version of this casserole?
Absolutely! Simply omit the bacon and consider adding sautéed mushrooms or caramelized onions for a savory boost. You can also sprinkle extra cheese or add crispy fried shallots for texture.
Can I prepare this casserole vegan or dairy-free?
Yes! Swap butter and cream with plant-based alternatives like vegan butter and coconut cream. Use dairy-free sour cream and cheese to keep all those delicious flavors while accommodating dietary needs.
How can I make the top extra crispy?
For an extra crispy top layer, sprinkle some panko breadcrumbs mixed with a bit of melted butter on top before baking. Alternatively, finishing the casserole under the broiler for a few minutes gives a lovely golden crunch.
Can I double this recipe for larger gatherings?
Definitely! Just be sure to use a larger casserole dish or bake in two dishes and adjust baking time slightly, ensuring the casserole is heated evenly throughout.
Final Thoughts
This Loaded Mashed Potato Casserole Recipe is a cozy, crowd-pleasing classic that brings comfort and joy to any table. It’s easy to make yet packed with of all the flavors and textures that warm your soul. I encourage you to give it a try—you might just discover your new favorite side dish or even a stand-alone meal that never fails to impress.
Print
Loaded Mashed Potato Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This loaded mashed potato casserole features creamy mashed Russet potatoes combined with crispy bacon, sharp cheddar cheese, and a flavorful butter and cream mixture infused with garlic and scallions. Topped with additional cheese and bacon, then baked until bubbly and golden, this comforting casserole makes a perfect side dish for family dinners or gatherings.
Ingredients
Potatoes
- 3 pounds Russet (baking) potatoes, peeled
Bacon
- 6 strips bacon, cut into small pieces
Dairy & Fats
- 1/2 cup butter (1 stick)
- 1/2 cup heavy/whipping cream
- 1 cup sour cream (full fat)
- 2 cups cheddar cheese, grated
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1/2 – 3/4 cup scallions, chopped
Seasonings
- 1/2 teaspoon salt
- Pepper, to taste
Instructions
- Boil the Potatoes: Peel the potatoes and cut them in halves or smaller pieces. Boil them in water until they are very tender, which usually takes about 15-20 minutes depending on size.
- Cook the Bacon: While the potatoes are boiling, fry the bacon pieces in a skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.
- Preheat the Oven: Set your oven temperature to 375°F (190°C) to prepare for baking the casserole later.
- Prepare the Flavor Mixture: In a small saucepan, combine butter, heavy cream, minced garlic, most of the chopped scallions (reserve some for topping), salt, and pepper. Warm over medium heat just until the butter melts and flavors infuse gently, being careful not to boil. Remove from heat once ready.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Pour in the warm butter and cream mixture, then mash the potatoes until smooth and creamy.
- Combine Ingredients: Add sour cream, half of the grated cheddar cheese, and half of the cooked bacon into the mashed potatoes. Stir thoroughly to combine all ingredients evenly.
- Assemble the Casserole: Transfer the mashed potato mixture into a 9×13-inch casserole dish, spreading it into an even layer. Sprinkle the remaining cheddar cheese and bacon pieces on top.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30 minutes, or until the casserole is hot and bubbly. Optionally, broil for a few minutes at the end to brown the top further, watching carefully to prevent burning.
- Garnish and Serve: Sprinkle the reserved scallions over the casserole. Let it rest for about 5 minutes before serving to allow flavors to settle and the dish to cool slightly.
Notes
- You can substitute Russet potatoes with Yukon Gold for a slightly creamier texture.
- If you prefer less fat, use half-and-half instead of heavy cream and reduce butter to 1/4 cup.
- For extra cheesy topping, add Parmesan or mozzarella along with cheddar.
- Broil carefully at the end of baking to avoid burning the cheese.
- Make ahead tip: Assemble casserole up to step 7, cover and refrigerate, then bake when ready.
