Loaded Potato Casserole or Heart Attack on a Plate
Well, 'tis the season for cooking and eating, especially get togethers for friends, family, or co-workers. Tonight was our company Christmas dinner at 911. Plenty of good food and lots of laughs. As is customary with a "covered dish" dinner, everyone signs up for a dish to bring and the meat is provided. In the past, I have made this potato casserole and it was a hit so I figured I couldn't go wrong making it again. After mentioning it last night on Facebook and people eating it tonight, I had some requests for the recipe. I figured I might as well go ahead and write/type it out so I could share. This side dish is really just like a loaded potato you might get with a steak except it is a casserole. Because of all of the guilty pleasure ingredients that are in this dish, it has been called "Heart Attack on a Plate" (thanks Teresa). Here's the recipe:
Ingredients
6 lbs Idaho russet potatoes
1 1/2 lbs thick-sliced hickory-smoked bacon
2 lbs finely shredded cheddar cheese
1 1/2 pints sour cream
4 medium onions
Salt
Black Pepper
Peel and wash the potatoes. Slice into 1/8 inch slices, place into a large pot and cover with water. Place pot on stove and set heat to high. I use a large pot with a pasta basket for this step. This keeps me from having to worry about the potatoes from sticking and burning to the bottom of the pot. While the potatoes are cooking, fry the bacon until it is brown and crispy. Chewy bacon doesn't work for this recipe. As the bacon gets done, move to a plate lined with paper towels. Hopefully, you can multi-task. While the potatoes and bacon are cooking, peel the onions and slice thinly. Place into a medium pot along with a splash of oil. Put on the stove and set heat to medium-high. Cook until the onions are caramelized, stirring occasionally Once the onions are done, remove from heat and set aside.. Watch the potatoes. Once the water starts to boil, they only need to cook 3-4 minutes. Remove from heat and drain. Once drained, thoroughly rinse with cold water to stop the cooking process. Let potatoes continue to drain for several minutes. In a large bowl, mix the sour cream and half of the cheese. Season with salt and pepper.
Spray a 9"x13" casserole dish with non-stick spray. Place a layer of potatoes in the dish. Next, top with a layer of half of the sour cream and cheese mixture and distribute evenly. Crumble 5 or 6 pieces of bacon and sprinkle over the sour cream and cheese mixture. Next distribute a few spoonfuls of the onions over the bacon, sour cream, and cheese. Sprinkle with a small handful of cheese. Repeat the layering process. After adding the second round of layers you should have some potatoes, onions, bacon and cheese left. Layer the potatoes, onions, and bacon on top.
Bake at 350 degrees until bubbly. Once casserole starts to bubble, top with remaining cheese and bake until cheese is melted. Remove from oven and let sit for several minutes to cool and set up.
Serve with your favorite holiday meal.
Leftovers are pretty good warmed up the next morning.
When I figure out how to add pictures from my phone, I'll update this recipe with a few pics.
Enjoy!
Ingredients
6 lbs Idaho russet potatoes
1 1/2 lbs thick-sliced hickory-smoked bacon
2 lbs finely shredded cheddar cheese
1 1/2 pints sour cream
4 medium onions
Salt
Black Pepper
Peel and wash the potatoes. Slice into 1/8 inch slices, place into a large pot and cover with water. Place pot on stove and set heat to high. I use a large pot with a pasta basket for this step. This keeps me from having to worry about the potatoes from sticking and burning to the bottom of the pot. While the potatoes are cooking, fry the bacon until it is brown and crispy. Chewy bacon doesn't work for this recipe. As the bacon gets done, move to a plate lined with paper towels. Hopefully, you can multi-task. While the potatoes and bacon are cooking, peel the onions and slice thinly. Place into a medium pot along with a splash of oil. Put on the stove and set heat to medium-high. Cook until the onions are caramelized, stirring occasionally Once the onions are done, remove from heat and set aside.. Watch the potatoes. Once the water starts to boil, they only need to cook 3-4 minutes. Remove from heat and drain. Once drained, thoroughly rinse with cold water to stop the cooking process. Let potatoes continue to drain for several minutes. In a large bowl, mix the sour cream and half of the cheese. Season with salt and pepper.
Spray a 9"x13" casserole dish with non-stick spray. Place a layer of potatoes in the dish. Next, top with a layer of half of the sour cream and cheese mixture and distribute evenly. Crumble 5 or 6 pieces of bacon and sprinkle over the sour cream and cheese mixture. Next distribute a few spoonfuls of the onions over the bacon, sour cream, and cheese. Sprinkle with a small handful of cheese. Repeat the layering process. After adding the second round of layers you should have some potatoes, onions, bacon and cheese left. Layer the potatoes, onions, and bacon on top.
Bake at 350 degrees until bubbly. Once casserole starts to bubble, top with remaining cheese and bake until cheese is melted. Remove from oven and let sit for several minutes to cool and set up.
Serve with your favorite holiday meal.
Leftovers are pretty good warmed up the next morning.
When I figure out how to add pictures from my phone, I'll update this recipe with a few pics.
Enjoy!
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