Potato And Bacon Casserole Recipes

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LEEK, POTATO, AND BACON CASSEROLE

Provided by Food Network Kitchen

Categories     side-dish

Time 1h38m

Yield 4 servings

Number Of Ingredients 12



Leek, Potato, and Bacon Casserole image

Steps:

  • Preheat the oven 325 degrees F.
  • Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
  • Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
  • Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
  • In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
  • Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg

TWICE BAKED POTATO CASSEROLE WITH BACON

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.

Provided by Tay

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11



Twice Baked Potato Casserole With Bacon image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
  • Poke a few holes into each potato using a toothpick.
  • Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
  • Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 35.4 g, Cholesterol 94 mg, Fat 34 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 19.1 g, Sodium 1014.7 mg, Sugar 2.5 g

2 large baking potatoes
½ pound lean bacon
¾ cup shredded mild Cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded mild Cheddar cheese

POTATO CASSEROLE

Trisha Yearwood's potato casserole from Food Network is extra-savory thanks to cheddar and bacon.

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11



Potato Casserole image

Steps:

  • Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
  • Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
  • While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
  • Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
  • Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.

Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
Pinch salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar

POTATO BACON CASSEROLE

I came up with this recipe when unexpected company arrived and I didn't have enough lettuce and tomatoes on hand to make a traditional salad. Everyone enjoyed it so much that it became a regular at our table.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 7



Potato Bacon Casserole image

Steps:

  • In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers., In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 381mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.

4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped onion
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 large egg
1 can (12 ounces) evaporated milk
1/2 teaspoon seasoned salt

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10



Tartiflette (French Potato, Bacon, and Cheese Casserole) image

Steps:

  • Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
  • Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
  • When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
  • Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

Nutrition Facts : Calories 497.5 calories, Carbohydrate 36 g, Cholesterol 90.6 mg, Fat 29.6 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 16.9 g, Sodium 1120.2 mg, Sugar 3.8 g

1 tablespoon butter
3 pounds whole russet potatoes
12 ounces thick cut bacon, cut into 1/2-inch pieces
2 large onions, thinly sliced
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste
½ cup dry white wine
¾ cup creme fraiche
1 (16 ounce) round Reblochon cheese or other ripe, washed rind cheese

HOMEFRIED POTATOES WITH GARLIC AND BACON

Russet potatoes are fried in bacon grease with onions and garlic pepper.

Provided by MUZIKGUY1

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 4



Homefried Potatoes with Garlic and Bacon image

Steps:

  • Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.5 g, Cholesterol 33.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 7.4 g, Sodium 760.7 mg, Sugar 1.6 g

7 slices bacon
2 russet potatoes, quartered and thinly sliced
1 tablespoon garlic pepper seasoning
½ yellow onion, sliced

LEEK, POTATO & BACON BAKE

This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Provided by Jane Hornby

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 6



Leek, potato & bacon bake image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
  • Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

600ml chicken or vegetable stock
1kg potato, thinly sliced
6 leeks, thinly sliced into rounds
25g butter
3-4 rashers streaky bacon, snipped
3 tbsp double cream (optional)

BAKED CHICKEN, POTATO, AND BACON CASSEROLE

How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.

Provided by Tanja A

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 1h25m

Yield 10

Number Of Ingredients 8



Baked Chicken, Potato, and Bacon Casserole image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
  • Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 33.2 g, Cholesterol 62.1 mg, Fat 16.2 g, Fiber 3.2 g, Protein 21.2 g, SaturatedFat 3.6 g, Sodium 222.4 mg

nonstick cooking spray
6 slices bacon
4 pounds Yukon Gold potatoes, cut into wedges
2 pounds boneless chicken thighs
sea salt and ground black pepper to taste
⅓ cup olive oil
1 tablespoon dried thyme
1 tablespoon dried rosemary

CRISP POTATO AND BACON CASSEROLE

This is a nice casserole dish that can be a side dish for either breakfast or dinner. From Bon Appetit, July 2004.

Provided by lazyme

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6



Crisp Potato and Bacon Casserole image

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Peel potatoes and cut into 3/4-inch cubes.
  • Transfer potatoes to a 2 1/2-quart shallow baking dish and toss with oil, rosemary, salt, and pepper.
  • Arrange potatoes in 1 layer and scatter bacon on top.
  • Bake until bacon is crisp and potatoes are cooked through and golden around edges, about 35 minutes.
  • Loosen potatoes with a metal spatula before removing from dish.

1 1/2 lbs boiling potatoes (3 or 4 medium)
2 teaspoons olive oil
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
5 slices bacon (1/4 lb)

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