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This brunch potato casserole recipe was given to me, and I continue to pass it down to everyone who tries it. Aside from being so delicious, it’s so versatile that I’ve even used it as a side dish for steak! This can be made the night before, then baked the next day, allowing 10 extra minutes of cooking time.
Ingredients
- 4 pounds new potatoes, skinned, cut into 1-inch cubes
- 1 pound processed cheese food, cubed
- 2 cups mayonnaise
- 1 pound bacon, cooked crisp and chopped
- 1 onion, finely chopped
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl.
Step 3
Gently stir processed cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted.
Step 4
In a separate bowl, stir together mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9×13-inch baking dish.
Step 5
Bake in the preheated oven for 50 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 559 | |
| % Daily Value * | |
| Total Fat47g | 60% |
| Saturated Fat14g | 70% |
| Cholesterol60mg | 20% |
| Sodium877mg | 38% |
| Total Carbohydrate23g | 9% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein13g | |
| Vitamin C24mg | 122% |
| Calcium187mg | 14% |
| Iron1mg | 7% |
| Potassium638mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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