Casseroles. It’s taken me years to get over that word. There’s something about the word “casserole” that completely turned me off. Now though, I embrace the casserole. Especially ones with bacon and cheese, and oh yes, potatoes! Three of my all time favorite ingredients. So whether you call it a casserole or a baked dish, this one is delicious and I urge you to give it a try!
I use cheddar, monterey jack and smoked mozzarella in this dish. You could play around with different cheese combinations. Gouda would be an awesome choice, or pepper jack if you want a little kick.
This is a fabulous side dish when serving a crowd or if you have a big family. It’s great as leftovers too, so don’t fret about making too much!
Full printable instructions are below. Shred your three cheeses and set aside.
Cook bacon and chop it up.
You’ll want to parboil your potatoes in a saucepan over high heat for about 6-8 minutes. Potatoes will still hold their shape and only be partially cooked. Drain and rinse in cold water. Drain well after rinse then place potatoes into the casserole dish.
Whisk together milk, heavy cream, salt, dry mustard, paprika and pepper. In a saucepan over medium-high heat, bring milk mixture to a gentle boil.
Reduce heat to low and add the shredded cheeses. Stir gently and frequently until cheese is melted.
Now that I’ve embraced the casserole, and I have this awesome book full of casserole recipes, I’ll be making several more. I already have quite a few ear marked! This publishers turns out some awesome cookbooks, I have quite a few of them. I can’t wait to dive into it! The book is called 300 Best Casserole Recipes.
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