Paula Deen Potato Casserole

Paula Deen Potato Casserole turns mashed potatoes, sliced potatoes, sour cream and sharp cheddar into a creamy, bacon-topped layered casserole in 45 minutes. Try this easy loaded potato side dish for potluck night or the holiday table, since it uses leftover mashed potatoes and feeds a crowd.

Sprinkle a little House Seasoning on every layer, because that is where the flavor comes from in a dish this simple. Skip it and you end up with a plain, bland potato bake.

Paula builds this in layers, with sour cream and sautéed onion and bell pepper between the mashed potatoes and a shingled top of sliced potatoes. Holding back the bacon until it comes out of the oven keeps it crisp instead of chewy.

Paula Deen Potato Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

330

kcal

Creamy mashed potatoes, tangy sour cream and sweet sautéed peppers sit under a golden blanket of sliced potatoes and melted cheddar. A crumble of crisp bacon goes on at the end, so every scoop has a bit of crunch.

Ingredients

• 8 tablespoons (1 stick) Butter
  

• 1 small sliced thin bell pepper
  

• 1 small sliced thin onion
  

• to taste Paula Deen's House Seasoning
  

• 1/2 cup Sour cream
  

• 2 cups mashed potatoes
  

• 1 1/2 cups grated cheddar cheese
  

• 4 medium cooked potatoes
  

• 6 slices cooked crisp bacon
  

Directions

• Preheat and prep: Preheat the oven to 350°F. Then spread the 2 cups mashed potatoes evenly across the bottom of a casserole dish.
• Add the sour cream: Spread the 1/2 cup sour cream evenly over the mashed potatoes. Sprinkle on a little House Seasoning, since each layer gets some.
• Sauté the vegetables: Melt the 8 tablespoons butter in a skillet and sauté the thinly sliced onion and bell pepper until soft. Then spoon them evenly over the sour cream.
• Add the first cheese: Sprinkle 1/2 cup of the grated cheddar over the vegetables. Add a little more House Seasoning to this layer.
• Layer the potatoes: Slice the 4 cooked potatoes and arrange them over the cheese until the top is completely covered. Sprinkle on a little more seasoning as you go.
• Top and bake: Finish with the remaining 1 cup cheddar, then bake for 25 to 30 minutes. It's ready when the cheese is melted and lightly golden.
• Add the bacon: Pull the casserole from the oven and crumble the 6 slices of crisp bacon over the top. Serve it hot while the cheese is still melty.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover mashed potatoes in this casserole?

Yes, and that's what Paula suggests, since leftover mashed potatoes work wonderfully here. Let them warm up a bit first so they spread easily across the dish.

How do I store leftover potato casserole?

Cover the dish or move the leftovers to an airtight container and refrigerate them. Reheat in a 350°F oven until hot, which keeps the potatoes from turning gummy the way a microwave can.

Can I make this ahead of time?

You can layer everything up to the final cheese, cover it and refrigerate, then bake when you're ready. Add a few extra minutes in the oven since it starts cold, and crumble the bacon on after baking.

What can I use if I don't have House Seasoning?

A simple mix of salt, black pepper and garlic powder works as a stand-in. Season lightly at each layer and taste as you go, because the potatoes and sour cream soak up a lot of salt.

What's the most common mistake with this potato casserole?

Adding the bacon before baking is the usual one, since it goes soft and chewy in the oven. Crumble it on once the casserole comes out so it stays crisp.