Potato Bake (Creamy and Cheesy)

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Preparing a delicious dinner doesn't have to be a time-consuming task. This cheesy potato bake recipe is here to resolve your dinner dilemma. With minimal ingredients and preparation, you can make a mouth-watering meal that the whole family will love.

spoon holding scoop of potato bake above casserole dish

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Cheesy Potato Bake
Ingredients
Handy Kitchen Tools
How to Make A Cheesy Potato Bake
Frequently Asked Questions
Chef's Tip
More Easy Recipes
Potato Bake (Creamy and Cheesy)

Cheesy Potato Bake

This dish is packed with flavor and is sure to be a hit with your family and friends. My cheesy potato bake recipe is easy to follow and only takes a few minutes to prepare. You’ll be amazed at how delicious this dish is.

This cheesy potato bake is the perfect side dish for any meal. It’s loaded with cheese, bacon, and mozzarella, so it’s sure to please everyone at the table. It can even be a main dish if you prefer a vegetarian entree. Plus, it can be made ahead of time, so you can relax and enjoy your company instead of being stuck in the kitchen.

This is a great side dish for the slow cooker roast beef casserole. Replace the vegetables in that recipe with a side of this tasty casserole for a super rich and flavorful meal.

crispy bacon on top of cheesy potato bake

Ingredients

1 pound potatoes, peeled and cubed (500g)
1 teaspoon salt (6g)
1 teaspoon black pepper (3g)
1 pound bacon, cooked and crumbled (500g)
2 (10.5oz) cans of cream of mushroom soup (596g)
2 cups shredded mozzarella cheese (450g)
4 tablespoons sliced fresh chives (12g)
1 teaspoon garlic powder (1.6g)
1 teaspoon onion powder (2.4g)
½ cup sour cream (120g)

Handy Kitchen Tools

rectangle baking dish filled with potato bake

How to Make A Cheesy Potato Bake

Video Recipe:

Start by peeling the potatoes and cutting them into 1" cubes. Then cook the bacon, drain it, and set it aside to cool before crumbling.

Now, prepare your baking dish by spraying with non-stick spray or greasing with butter - I used a classic 9"x13" casserole dish. Then, preheat the oven to 410°F/210°C.

Put the prepared potatoes into a large stockpot and then cover them with water. If desired, add 1 teaspoon of salt to the water.

potatoes in stockpot of water on hot plate

Bring this pot of water to a boil, then continue cooking for 10 minutes. You want the potatoes to be soft on the outside, but not cooked through. Then, drain the potatoes and pour them into a large bowl.

Now, to the bowl of potatoes, add in the mushroom soup, ⅔ cup of the cooked and crumbled bacon, 1 cup of the shredded cheese, the sliced chives, garlic powder, onion powder, sour cream, salt, and black pepper. Stir this together until the potatoes are coated and it is all combined well.

Now, pour this into the baking dish and then top with the remaining 1 cup of cheese.

Bake for 15 minutes until the potatoes are tender all the way through, and the cheese is melted and bubbling.

Sprinkle with the remaining cooked bacon crumbles as well as additional chives or green onions before serving.

white baking dish filled with potato casserole topped with bacon

Frequently Asked Questions

What’s the Difference Between Potato Bake and Potato Gratin?

Potato gratin is very similar to potato bake, but the main difference is that the potatoes are cut into thin slices and layered with cheese and cream. Potato bake, on the other hand, has a thicker layer of potatoes that can be cut into cubes or wedges.

What Potatoes are Best for Casseroles?

When selecting potatoes for casseroles, you want to look for a starchy variety such as Russet or Yukon Gold. These types of potatoes are the most versatile and hold their shape well when cooked.

You want to stay away from waxy potatoes such as red or new potatoes since they don’t hold their shape when cooked. However, they will work in a pinch when you are limited by what you have on hand.

What Can I Use in Place of Cream of Mushroom Soup?

While typically this is made with cream of mushroom soup, it can be made with other condensed soups. Using cream of chicken or cream of celery are options that will give the cheesy potato bake a delicious flavor.

If you don’t have condensed soups, you can easily substitute them for another creamy base. You can use a combination of sour cream and milk, or even heavy cream and butter. A bechamel sauce could be used to thicken and coat the potatoes with richness. Be sure to season your mixture with salt, pepper, and other spices to give it the flavor you want.

What Cheese Goes in a Potato Bake?

This cheesy potato bake uses mozzarella but there are other cheese choices you can use. The key is to make sure the cheese melts well. Cheddar, Gruyere, and Monterey Jack are all great choices. More ideas include Parmesan, Gouda, or white cheddar. You can also mix and match different types of cheese to create your own signature cheesy potato bake! Be sure to add your favorite grated cheese on top of the potatoes before baking for an extra cheesy finish.

Chef's Tip

For more texture and flavor, add sliced or diced mushrooms into the mixture along with the cream of mushroom soup. This also adds extra protein making it more satisfying as an entree.

Like tips like this? Then check out my latest cookbook, The Complete Cookbook for Beginners. This book is filled with essential skills and step-by-step techniques that are ideal for new home cooks.

More Easy Recipes

Potatoes are probably the most popular starch in our household, and that means I like a lot of variety when cooking. Below are a few more potato-themed casseroles that have flavor, are easy steps to follow, and are going to satisfy your tastebuds every time. Take a moment to check them out, bookmark your favorites, print out the recipes, and pin them to Pinterest so they are handy when you are ready to make them.

Yield: 8

Potato Bake (Creamy and Cheesy)

Indulge in this creamy cheese potato bake made with roasted potatoes, savory mushrooms, and crispy bacon. Topped with fresh chives for a pop of flavor.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

1 pound potatoes, peeled and cubed (500g)
1 teaspoon salt (6g)
1 teaspoon black pepper (3g)
1 pound bacon, cooked and crumbled (500g)
2 (10.5oz) cans of cream of mushroom soup (596g)
2 cups shredded mozzarella cheese (450g)
4 tablespoons sliced fresh chives (12g)
1 teaspoon garlic powder (1.6g)
1 teaspoon onion powder (2.4g)
½ cup sour cream (120g)

Instructions

Preheat the oven to 410°F/210°C and then spray your baking dish (9"x13") with non-stick cooking spray or grease with butter.
In a large stockpot, place the peeled and cubed potatoes and cover them with water. Add salt and then cook over medium-high heat until boiling. Once boiling, continue cooking for another 10 minutes or until the potatoes are soft on the outside but not tender all the way through yet.
Now, drain the potatoes and add them to a large mixing bowl with the mushroom soup, ⅔ cup of the cooked bacon, 1 cup of shredded mozzarella, the chives, garlic powder, onion powder, sour cream, salt, and black pepper. Stir this together to coat everything.
Pour this into the baking dish you prepared earlier, and top with the remaining 1 cup of shredded cheese.
Bake for 15 minutes, then remove from the oven and sprinkle with the remaining bacon and additional chives if desired before serving.