Bacotater Casserole

susan simons


We were given a structured build that we had to come up with for WFC2013 and in the bacon category everyone had to make a casserole. This is the bacon casserole I came up with it has been a huge hit with family and friends a nice twist to the old family favorite potluck potato casserole. EVERYTHINGS BETTER WITH BACON.

★★★★★ 1 vote
30 Min
1 Hr
Convection Oven



2 Tbsp
salted butter
2 Tbsp
reserved bacon grease
4 Tbsp
all purpose flour
2 c
whole milk
4 oz
cream cheese (or extra creamy brie)
3 tsp
cj's spice blend, to taste (recipe on jap)
1 1/2 tsp
kosher salt
white pepper to taste
1 1/2 tsp
jd's bacon salt
1 pinch
red pepper, or to taste
1 c
cooked diced bacon, not cooked crisp


1 bag(s)
o'brien frozen potatoes, thawed
3-4 c
kraft three cheese blend shredded cheese
3 c
crumbled bacon
1/2 c
sour cream


1Combine butter and bacon fat in saucepan over medium high heat. When melted wisk in flour until well blended and continue to stir until smooth and just lightly toasted in color 1 to 2 minutes. Slowly add milk until all milk is added and has thickened to desired consistency. Remove from heat stir in spices and cream cheese chunks stir until well blended. Puree bacon in food blender and blend in cheese sauce.
2Combine frozen potatoes, 2 cups crumbled bacon, 2 cups shredded cheese, and sour cream about 1 cup of cheese sauce; more if needed.
3Pour into 9x15 inch pan sprinkle with JD's bacon salt and bake 350 degrees for about 45 minutes. Top with remaining cheese and bacon and bake an additional 10 minutes. Let sit a few minutes before serving. Garnish with a dollop of sour cream and a few sliced chives or green onions.
4NOTE: extra cheese sauce is great served the next morning with fresh biscuits.

About Bacotater Casserole

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #cheese, #bacon, #Potatoes