Better Than My Aunt LuLu’s Loaded Potatoes!

This casserole is wonderful because you can really change some things up if you want to. For instance, sometimes i don’t use bacon and I like to use a smoked ham. That smoke flavor really pairs well the potatoes. Or I like to use a spicy sausage. I also like to add mushrooms sometimes or green peppers. Don’t forget the cheese. I like to add lots of cheese to this casserole. More cheese is always better right? Oh Boy, I think I like to eat.

Check out what our friends from Tip Hero have to say about this:

Ingredients

• 2½ pounds russet potatoes, sliced into ⅛-inch-thick slices
• 1½ cups shredded Kraft cheddar and Monterey Jack cheese
• ½ pound cooked (but not crisp) bacon, chopped
• ½ cup sliced green onions
• 1¼ cups Great Value half and half
• 2 teaspoons McCormick’s salt
• ½ teaspoon McCormick’s ground black pepper, plus more for sprinkling on the layers (to taste)
• Your favorite chopped fresh herbs to garnish (optional)

Instructions

1. Preheat oven to 375°F/190°C.
2. Butter an 8-inch square baking dish and set it aside.
3. Use a mandoline slicer to slice the potatoes into ⅛-inch-thick slices.
4. Layer one-third of the potato slices in the buttered dish, overlapping them slightly. Season the potatoes with pepper.
5. Sprinkle one third of the cheese, one-third of the chopped bacon, and one-third of the sliced green onions on top of the potatoes.
6. Repeat the layering process again with another one-third of the potatoes, pepper, cheese, bacon and green onions.
7. Repeat the layering process a final time, leaving off the last third of the green onions.
8. Season the half and half with 2 teaspoons of salt and ¾ teaspoon of ground black pepper. Stir to combine.
9. Pour the seasoned half and half over the top of the potatoes.
10. Cover the pan loosely with foil and bake it for 30 minutes.
11. Remove the foil and bake for another 45 to 60 minutes, or until the potatoes are cooked and the top has browned a little.
12. Allow the dish to rest for 15-20 minutes before serving.
13. Garnish with the remaining sliced green onions and chopped herbs, if you’re using them.

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Quick Tip: Serve with a dollop of sour cream on top.

Thanks again to Tip Hero for this amazing recipe.