Crunchy Layered Potato Casserole

Crunchy Layered Potato Casserole
Staff Writer
Crunchy Layered Potato Casserole

So Good Blog

Crunchy Layered Potato Casserole

If you’re looking for a casserole with an amazingly crunchy bread crumb topping, this is your new go-to recipe. Danielle of So Good Blog says “leftover mashed potatoes never had it so good,” and we agree.

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4
Servings
738
Calories Per Serving
Deliver Ingredients

Ingredients

  • slices bacon
  • small onion, thinly sliced
  • small bell pepper, thinly sliced
  • clove garlic, minced
  • 2  Cups  leftover mashed potatoes (with butter, salt, pepper, etc.)
  • ½  Cup  sour cream
  • medium potatoes, boiled or baked whole, then sliced ¼-inch thick
  • ½  Cup  panko breadcrumbs
  • 2  Tablespoons  butter, cut into tiny cubes
  • 1  Cup  shredded colby jack, Cheddar, or pepper jack cheese
  • Salt, to taste
  • Pepper, to taste

Directions

Preheat the oven to 350 degrees. Butter a small (8-inch) casserole dish.

Lay the bacon strips out in a large, cold skillet, and then place the skillet over medium heat. Cook the bacon until it becomes crispy, about 6 minutes, then transfer to a plate to cool.

Pour all but 1 tablespoon of bacon fat from the skillet and then add the sliced onions and peppers along with some salt and pepper. Cook until the vegetables become tender, about 6 minutes. Transfer the softened vegetables to the plate along with the bacon to cool.

Spread the mashed potatoes in the bottom of the prepared casserole dish. Top with the sour cream and spread into an even layer. Crumble in the bacon followed by the softened vegetables. Shingle the sliced boiled potato over the vegetables, sprinkle with salt and panko, and dot with the cubes of butter. Finish with a layer of shredded cheese and sprinkle with ground black pepper. Bake the potato casserole until the cheese melts and becomes slightly browned, about 30 minutes. Allow the casserole to cool for 5 minutes, then dig in!
 

Nutritional Facts

Total Fat
61g
87%
Sugar
4g
4%
Saturated Fat
11g
46%
Cholesterol
11mg
4%
Carbohydrate, by difference
24g
18%
Protein
33g
72%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
356mg
36%
Choline, total
62mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
17µg
1%
Folate, total
96µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
244mg
76%
Manganese, Mn
2mg
100%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
753mg
100%
Selenium, Se
44µg
80%
Sodium, Na
718mg
48%
Water
34g
1%
Zinc, Zn
5mg
63%

Red Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Red Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.