Brunch Potato Casserole

Rating: 4.54 stars
129 Ratings
  • 5 star values: 88
  • 4 star values: 32
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

This 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 -- allow 10 extra minutes of cooking time.

By FOODGU1

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Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
15
Yield:
15 servings
Nutrition Info
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.

  • In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.

  • Bake in a preheated oven for 50 minutes.

Nutrition Facts

Per Serving:
559 calories; protein 13g; carbohydrates 23.4g; fat 46.5g; cholesterol 60.2mg; sodium 877mg. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Patty
Rating: 5 stars
12/03/2007
Great recipe!!! To make it easier, a bit healthier, and a bit tangy, I used frozen O'Brien potatoes, 10 oz. real bacon bits, 1 cup lite mayonnaise, 1 cup of nonfat plain yogurt, shredded sharp cheddar cheese, crushed black pepper, and freshly crushed marjoram. After baking the casserole, I sprinkled more shredded cheddar on top and broiled it to golden brown...delicious!!! Read More
Helpful
(246)

Most helpful critical review

peanutbutterpie
Rating: 2 stars
04/30/2012
I made this for easter brunch and I wasn't thrilled with the processed cheese flavor. My guests did not care for it either. Read More
Helpful
(7)
129 Ratings
  • 5 star values: 88
  • 4 star values: 32
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Patty
Rating: 5 stars
12/02/2007
Great recipe!!! To make it easier, a bit healthier, and a bit tangy, I used frozen O'Brien potatoes, 10 oz. real bacon bits, 1 cup lite mayonnaise, 1 cup of nonfat plain yogurt, shredded sharp cheddar cheese, crushed black pepper, and freshly crushed marjoram. After baking the casserole, I sprinkled more shredded cheddar on top and broiled it to golden brown...delicious!!! Read More
Helpful
(246)
eli
Rating: 5 stars
06/03/2007
Fabulous recipe! I make it twice a month for our sunday brunch at church. I vary it each time: using ham, sausage, or bacon. I also use sharp, medium, or mild cheddar. And it makes it easier to use frozen hashbrowns (shredded or o brien) or even tater tots! It can be prepared the night before, and popped in the oven in the morning. It is always completely gone. Read More
Helpful
(116)
Carol
Rating: 5 stars
03/05/2006
Just have to share with all of you HOW DELICIOUS this dish is. I used red potatoes left skin on and used Hellman's like someone else suggested. I took it to church this morning and EVERYBODY wants the recipe. Absolutely the biggest hit there today!! Read More
Helpful
(103)
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ANGELA
Rating: 4 stars
08/18/2006
Yum! This was really rich but really good. Instead of processed cheese I used shredded cheddar. I also used only about 10 oz. of bacon rather than a full pound. And I drained it well. The only drawback was that it still came out really greasy. Any ideas how to cut back on that? If I could fix that it would get 5 stars. Read More
Helpful
(46)
Erin
Rating: 5 stars
06/19/2006
I loved this recipe! I brought the casserole to a bridal shower and it was a huge hit! Very creamy and cheesy. I used the fresh chopped bacon bits rather than cooking and crumbling the bacon--much easier that way! I also used red potatoes--and didn't peel them I just chopped them into 1 inch cubes. DELICIOUS! I would definitely make this again! Read More
Helpful
(33)
Chris Jarvis
Rating: 5 stars
05/13/2008
Great! I substituted two cans of cheddar cheese soup mixed with about a half can of milk and left the skin on baby reds. Everyone loved it at Mother's Day brunch and my brother (who is a great cook) even asked for the recipe. Read More
Helpful
(30)
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FOODGU1
Rating: 5 stars
12/19/2005
Additonal note: For best results be sure to use Hellman's (also known as Best Foods) Mayonnaise! Read More
Helpful
(27)
Heather Pulley
Rating: 4 stars
06/01/2008
This was very good and popular at the brunch potluck I took it to. I boiled the potatoes for about 7 minutes so they wouldn't get too soft in the cooking process. I used shredded cheddar instead of processed. It took about 45 minutes to put it together by the time I got all the bacon cooked and then I baked it for 45 minutes. Quite delicious! Read More
Helpful
(25)
Sandy K
Rating: 5 stars
05/19/2007
Tried to cut down on the fat by using low fat mayo and 2% cheese. It was fabulous. Definately worthy of 5 stars! Read More
Helpful
(17)
peanutbutterpie
Rating: 2 stars
04/30/2012
I made this for easter brunch and I wasn't thrilled with the processed cheese flavor. My guests did not care for it either. Read More
Helpful
(7)
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