Brunch Potato Casserole


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.

Brunch potato casserole in a teal casserole dish with a serving scooped out
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
15 servings


  • 4 pounds new potatoes, skinned, cut into 1-inch cubes

  • 1 pound processed cheese food, cubed

  • 2 cups mayonnaise

  • 1 onion, finely chopped

  • 1 pound bacon, cooked crisp and chopped


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

  2. 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.

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

  4. Bake in a preheated oven for 50 minutes.

Nutrition Facts (per serving)

559 Calories
47g Fat
23g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 559
% Daily Value *
Total Fat 47g 60%
Saturated Fat 14g 70%
Cholesterol 60mg 20%
Sodium 877mg 38%
Total Carbohydrate 23g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 13g
Vitamin C 24mg 122%
Calcium 187mg 14%
Iron 1mg 7%
Potassium 638mg 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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