Bacon, cheese and potatoes… do I need to say more? This easy cheesy potato casserole is all that and more. It is the best combination of flavors, and it has green onions, which really take it to the next level.

Tender sliced potatoes are layered with a creamy mix of sour cream, cream of chicken soup, shredded cheese, crispy bacon and green onions, then baked until bubbling. It is simple to assemble and made for family gatherings.

The Best Cheesy Potato Casserole (Creamy, Loaded and Easy)

I love potato casserole recipes. One of my favorite dishes is my sister in law’s cheesy potato recipe, which combines both sweet potatoes and white potatoes. She brings it every year to Thanksgiving, and you better believe I load my plate up!

I’ve also had a sweet potato casserole with kale, heavy cream and Parmesan in it. Super good and also a personal favorite! My friend who makes it always makes amazing food, so it’s no surprise I loved that casserole.

Anyways, enough about other potato casseroles, let’s talk about this one. This cheesy potato casserole is super simple to make. You boil the potatoes, let them cool, peel and slice them, then layer them with a creamy cheese, bacon and green onion mixture and let the oven do the rest.

Green onions take almost anything to the next level, am I right? Here they add a fresh, mild bite that keeps all that cheese and bacon from feeling too heavy. Seriously, you will have a hard time not eating all of this, but save some for your family because they will love it too!

Why You’ll Love This Potato Casserole

Six simple ingredients. Potatoes, sour cream, soup, cheese, bacon and green onions are all you need.
Creamy and cheesy. Every layer of potato is covered in a rich, savory cheese sauce.
Great for a crowd. One 9×13 dish makes 12 servings, perfect for holidays and potlucks.
Easy to lighten up. Swap in Greek yogurt and turkey bacon if you like.

Ingredients You’ll Need

Here is what goes into this cheese potato casserole recipe and why each one is there. Exact amounts are in the recipe card below.

Large potatoes: Six large potatoes are boiled whole until soft, then peeled and sliced into 1/4 inch slices. Russet or Yukon Gold potatoes both work well. Russets turn soft and fluffy, while Yukon Golds hold their shape a little better and taste naturally buttery. Boiling them whole with the skins on keeps them from getting waterlogged.
Sour cream or plain Greek yogurt: The creamy base of the cheese mixture. Sour cream is rich and tangy. Plain Greek yogurt gives you the same tang with a bit more protein. Use full fat for the creamiest texture, since low fat versions can turn thin in the oven.
Cream of chicken condensed soup: Adds savory flavor and helps the sauce stay thick and creamy as it bakes. Cream of mushroom or cream of celery soup also work if that is what you have.
Shredded cheddar or Colby Jack cheese: Cheddar gives a sharper flavor, and Colby Jack melts into a mild, gooey layer. Shredding your own from a block melts more smoothly than bagged cheese, which is coated to keep it from clumping.
Bacon or turkey bacon: Baked until crispy and chopped into small pieces. It adds salty, smoky crunch in every bite. Baking bacon on a sheet pan is an easy way to get it evenly crisp without standing at the stove.
Green onions: Washed, trimmed and thinly sliced. They add color and a fresh, mild onion flavor that balances the rich cheese sauce. Save a few slices to sprinkle on top before serving.

How to Make Easy Cheesy Potato Casserole

Boil the potatoes. Thoroughly wash and scrub the potatoes. Place them in a large pot, cover with water and bring to a boil over high heat. Reduce the heat and simmer for 30 to 45 minutes, until a fork slides in and out easily.
Cool, peel and slice. Drain the potatoes and let them cool completely. The skins will slip right off once they are cool. Slice the potatoes into 1/4 inch slices so they layer evenly.
Heat the oven. Preheat the oven to 350°F.
Make the cheese mixture. In a medium bowl, mix together the sour cream, soup, cheese, bacon and green onions until everything is evenly combined. It will be thick and creamy.
Layer the casserole. Spread 1 cup of the mixture over the bottom of a 9×13 baking dish. Add a single layer of potato slices, then spread half of the remaining cheese mixture over the potatoes. Repeat once more with the rest of the potatoes and the last of the cheese mixture, spreading it all the way to the edges.
Bake. Bake uncovered for 35 to 45 minutes, until the casserole is bubbling around the edges and the top is lightly golden. Let it sit for a few minutes before serving so the sauce settles.

Kami’s tip: Let the boiled potatoes cool completely before you peel and slice them. Cool potatoes slice cleanly into neat 1/4 inch rounds instead of crumbling, and the skins come right off.

Ways to Customize This Potato Casserole

Mix in sweet potatoes. Like my sister in law’s Thanksgiving version, layer sweet potato slices with the white potatoes for a little sweetness and color.
Change the cheese. Use all cheddar for a sharper bite, all Colby Jack for a milder, meltier casserole, or a mix of both.
Lighten it up. Swap the sour cream for plain Greek yogurt and use turkey bacon instead of regular bacon.
Add a crunchy top. Sprinkle extra shredded cheese and a handful of the reserved bacon and green onions over the top before it goes into the oven.

Cheesy Potato Casserole FAQs

Can I use Greek yogurt instead of sour cream? Yes. Plain Greek yogurt works in place of sour cream and keeps the same creamy, tangy flavor.
What cheese is best? Shredded cheddar or Colby Jack. Cheddar is sharper, and Colby Jack is milder and extra melty.
Do I have to peel the potatoes? The recipe removes the skins after boiling, which gives the smoothest, creamiest casserole. You can leave them on for a more rustic dish.
Can I make this ahead? Yes. Boil and slice the potatoes a day ahead and keep them covered in the fridge. You can also assemble the whole casserole, cover it and refrigerate it overnight, then add a few extra minutes to the bake time since it starts cold.
How do I know it is done? The casserole is ready when the sauce is bubbling around the edges and the center is hot all the way through, usually 35 to 45 minutes at 350°F.
How long do leftovers last? Cover and refrigerate leftovers within 2 hours of baking and eat them within 3 to 4 days. Reheat until steaming hot in the center.
Can I use turkey bacon? Yes. Bake it until crispy and chop it into small pieces, just like regular bacon.
What should I serve it with? It is a natural side for a holiday turkey or ham, and it also goes well with roast chicken, grilled steak or a simple green salad.

Easy Cheesy Potato Casserole Recipe from No Diets Allowed

Cheesy Potato Bake with Bacon

Kami

Easy cheesy potato casserole with sliced potatoes layered in a creamy sour cream, cheese, bacon and green onion mixture, baked until bubbling. Simple to assemble and makes 12 servings for family gatherings.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 45

Total Time 1 45

Servings 12 people

Ingredients

6 large potatoes washed, boiled until soft, skin removed, and sliced into 1/4 inch slices
1 (32 ounces) sour cream or Greek plain yogurt
1 (10.5 ounce) can Cream of Chicken condensed soup
2 cups shredded cheddar or Colby Jack cheese
10 strips bacon or turkey bacon baked until crispy and chopped into small pieces
3 stalks green onion washed, ends removed, and thinly sliced.

Instructions

Thoroughly wash and scrub potatoes. Place potatoes in a large pot and cover with water. Bring to boil over high heat. Reduce heat and allow potatoes to simmer for 30 to 45 minutes until you can easily insert and remove a fork. Drain potatoes and allow to completely cool. Peel off skin and slice into 1/4 slices.
Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together sour cream, soup, cheese, bacon, and green onions.
In a 9x13 baking dish, spread 1 cup of mixture on the bottom of the dish until bottom is evenly covered. In a single layer, place potato slices over the bottom layer of cheese mixture. Scoop one half of remaining cheese mixture over potato slices and spread until evenly covered. Repeat steps once more (potato slices and then remaining cheese mixture). Bake uncovered for 35 to 45 minutes until casserole is bubbling. Remove, serve, and enjoy!

Made this potato casserole? Leave a star rating in the recipe card and tell me what you love in your potato casseroles in the comments below. I love hearing your twists.