high confidence · engineered recipe

Creamy Oven-Baked Potato and Bacon Casserole

Name: Creamy Oven-Baked Potato and Bacon Casserole
Total time: 65 min
Yield: 4 servings
Ingredients: 800 g Yukon Gold potatoes, peeled and sliced very thin (approx. 3 mm); 150 g bacon, chopped; 240 ml heavy cream; 12 g garlic cloves, minced; 5 g salt; 2 g black pepper; 100 g cheddar cheese, shredded

Thin-sliced potatoes layered with smoky bacon and a rich cream binder, baked until tender and golden.

Time65 min

LevelEasy

ToolOven

Yield

4 servings

×1

Units

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Recipe diagramCreamy Oven-Baked Potato and Bacon Casserole4 servings · ingredients flow left to right
PrepPreheat oven to 375°F (190°C).
PrepGrease a small 2-quart baking dish.
PrepSlice potatoes evenly to about 3 mm thickness to ensure uniform cooking.
800 g · 28 ozYukon Gold potatoespeeled and sliced very thin (approx. 3 mm)	01PrepSlice potatoesPeel and slice potatoes into uniform 3 mm rounds.	02LayerLayer ingredientsLayer half the sliced potatoes in the greased baking dish, top with half the bacon, then repeat with remaining potatoes and bacon.	03CoverCover tightlyCover the baking dish tightly with aluminum foil to trap steam and cook the potatoes thoroughly.	04BakeBake coveredBake in the preheated oven, then remove foil for the last 15 minutes to brown the cheese.190°C / 375°F · 50–60 minutesReady when Potatoes are fork-tender and the top is golden and bubbling	05RestRest casseroleRemove from the oven and let rest before serving so the dairy binder thickens and sets.10–15 minutes
150 g · 5.3 ozbaconchopped	01PrepChop baconChop the bacon into small pieces.
240 ml · 1 cupheavy cream	01PrepWhisk binderWhisk together heavy cream, minced garlic, salt, and black pepper in a small bowl.	02LayerPour creamPour the seasoned heavy cream evenly over the layered potatoes and bacon.
12 g · 3 clovesgarlic clovesminced
5 g · 1 tspsalt
2 g · 0.5 tspblack pepper
100 g · 3.5 ozcheddar cheeseshredded	01PrepShred cheeseMeasure out the shredded cheddar cheese.	02LayerAdd cheeseSprinkle the shredded cheddar evenly across the top.

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Why this works

Covering the casserole with foil traps steam to cook the thin potato slices evenly in the dairy binder, while uncovering at the end allows the cheese and bacon fats to brown and crisp.

Watch for

Slice potatoes very thin (3 mm) and ensure the dish is tightly sealed with foil during the first part of the bake.