Bacon Three Cheese Potatoes

Cheddar, Monterey jack and smoked mozzarella come together in this delicious three cheese potatoes dish. Other cheese combinations would work too, try gouda or add some pepper jack if you want a little kick. This bacon three cheese potatoes casserole is perfect to serve a crowd or to bring to a potluck.

Bacon Three Cheese Potatoes Recipe

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 this three cheese potatoes a casserole or a baked dish, it’s delicious and I urge you to give it a try!

Note: While these aren’t technically funeral potatoes, they are perfect for taking along.

Related Recipe – How to Cook Bacon in the Oven

Ingredients for Three Cheese Potatoes

• 4 pounds Russet potatoes, peeled and cut into 1-inch pieces
• 6 ounces medium Cheddar cheese
• 3 ounces Monterey Jack cheese
• 3 ounces Smoked Mozzarella cheese
• 1 cup milk
• 1/2 cup heavy whipping cream
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/8 teaspoon paprika
• 1/8 teaspoon freshly ground black pepper
• 4 slices bacon, cooked crisp and chopped
• 2 tablespoons of chopped chives or scallions

Helpful Kitchen Tools

• Casserole dish
• Baking sheet
• Whisk
• Saucepan

Kitchen Tips:

• Try your favorite combination of cheeses to fit your family’s tastes.
• Partially boiling the potatoes gives your recipe a head-start. You want them partly cooked and still firm. They will finish cooking in the oven.
• While we’ve used Russets, any type of potato will work for this recipe.

How to Make Cheese Potatoes

1. Preheat oven to 350 F. Spray the bottom and halfway up the sides of a 2 quart casserole or a 9×9 baking dish. Place dish on a baking sheet and set aside.
2. Parboil 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.

3. 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. Pour melted cheese mixture over the potatoes in the casserole dish.
4. Bake uncovered in preheated oven for 35-40 minutes, or until lightly browned.
5. Remove from oven, sprinkle with bacon and scallions. Serve.

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!

More delicious casseroles recipes

• Macaroni and Cheese Casserole with Ham and Peas
• Homemade Green Bean Casserole
• Chicken Pot Pie Tater Tot Casserole
• Loaded Mashed Potato Casserole
• Broccoli Casserole
• Twice Baked Potato Casserole

Bacon Topped Three Cheese Potatoes

Bacon. Three cheeses. Potatoes. All of your favorite ingredients in one side dish.

5 from 11 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Sides

Cuisine: American

Servings: 8

55 minutes mins

Calories: 456

Author: Amanda Davis

Ingredients

• ▢ 4 pounds Russet potatoes peeled and cut into 1-inch pieces
• ▢ 6 ounces medium Cheddar cheese
• ▢ 3 ounces Monterey Jack cheese
• ▢ 3 ounces Smoked Mozzarella cheese
• ▢ 1 cup milk
• ▢ ½ cup heavy whipping cream
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon dry mustard
• ▢ ⅛ teaspoon paprika
• ▢ ⅛ teaspoon freshly ground black pepper
• ▢ 4 slices bacon cooked crisp and chopped
• ▢ 2 tbsp chives or scallions chopped

Things You'll Need

• ▢
  2-quart casserole
• ▢
  Baking sheets
• ▢
  Whisk
• ▢
  Saucepan

Before You Begin

• Try your favorite combination of cheeses to fit your family's tastes.
• Partially boiling the potatoes gives your recipe a head-start. You want them partly cooked and still firm. They will finish cooking in the oven.
• While we've used Russets, any type of potato will work for this recipe.

Instructions

• Preheat oven to 350 F. Spray the bottom and halfway up the sides of a 2 quart casserole or a 9x9 baking dish. Place dish on a baking sheet and set aside.
• Parboil 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. Pour melted cheese mixture over the potatoes in the casserole dish.
• Bake uncovered in preheated oven for 35-40 minutes, or until lightly browned.
• Remove from oven, sprinkle with bacon and scallions. Serve.

Nutrition

Serving: 1portion | Calories: 456cal | Carbohydrates: 44g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 651mg | Potassium: 1077mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 14mg | Calcium: 365mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

This post originally appeared here on Jan 28, 2014.

Recipe from 300 Best Casserole Recipes.