Thanksgiving Side Dish: Ultra Cheese-y Potato and Bacon Casserole

Ultra Cheese-y Potato and Bacon Casserole

Course Breakfast, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Author Connie Veneracion


  • 150 grams belly bacon (sweet bacon is NOT recommended), cut into strips ½-inch wide
  • 500 grams potatoes (the kind you cook into French fries is best), peeled and cut into wedges
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup cream cheese softened to room temperature
  • ½ cup shredded Pepper Jack cheese
  • ½ cup panko (Japanese bread crumbs)
  • ¼ cup grated Parmesan
  • ½ cup sour cream
  • 1 tablespoon chopped parsley


  • Preheat the oven to 400F.
  • Spray an 8"x8" baking dish with oil.
  • Spread the bacon in a frying pan and cook over medium heat, stirring occasionally, until browned and crisp. Scoop out the cooked bacon.
  • Reheat the bacon fat. Spread the potato wedges in the hot fat. Sprinkle with salt and pepper. Fry the potato wedges in the bacon fat for a few minutes without disturbing then stir. Continue frying, tossing occasionally, until the edges are lightly browned and the centers are cooked through.
  • Scoop out the potatoes and spread on the prepared baking dish.
  • Sprinkle half of the bacon over the potatoes.
  • Stir together the softened cream cheese and shredded Pepper Jack. Drop by spoonfuls over the potatoes and bacon.
  • Whisk together the panko and Parmesan and scatter over the potatoes.
  • Bake the potatoes, bacon and cheese for 12 to 15 minutes or just until the cheeses melt and the top is nicely browned.
  • Scatter the remaining bacon and drop spoonfuls of sour cream over the hot casserole and sprinkle in chopped parsley before serving.


Based on a recipe found at Food Network.