Bacon and Red Potato Bake

“This is an easy and satisfying casserole we really love when the weather turns cooler, which it has. I like to add about a cup of diced sweet onions, but you be the judge.”
1hr 50mins
1 2 qt. casserole

Ingredients Nutrition


  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender; Drain; cool for 10 minutes.
  2. In a small bowl, combine the flour, eggs, sour cream, one tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 2-qt. baking dish; top with half the cheese. Repeat layers.
  3. Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered at 350 degrees F for 1 hour or until a thermometer reads 160 degrees and potatoes are tender. Sprinkle with bacon.
  4. For a little more bite, you can substitute Pepper Jack cheese for the Monterey Jack.
  5. I've included cooking time for my elevation; for lower elevation it should take ~1 hour.

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