Bacon Three Cheese Potatoes

How to make Bacon Three Cheese Potatoes

– Bacon. Three cheeses. Potatoes. All of your favorite ingredients in one side dish.


– 4 pounds Russet potatoes peeled and cut into 1-inch pieces

– 6 ounces medium Cheddar cheese

– 3 ounces Monterey Jack cheese

– 3 ounces Smoked Mozzarella cheese

– 1 cup milk

– 1/2 cup heavy whipping cream

– 1 teaspoon salt

– 1 teaspoon dry mustard

– 1/8 teaspoon paprika

– 1/8 teaspoon freshly ground black pepper

– 4 slices bacon cooked crisp and chopped

– 2 tbsp chives or scallions chopped


– Preheat oven to 350 F. Spray the bottom and halfway up the sides of a 2 quart casserole or a 9×9 baking dish. Place dish on a baking sheet and set aside.

– Parboil potatoes in a saucepan over high heat for about 6-8 minutes. Potatoes will still hold their shape and only be partially cooked. Drain and rinse in cold water. Drain well after rinse then place potatoes into the casserole dish.

– Whisk together milk, heavy cream, salt, dry mustard, paprika and pepper. In a saucepan over medium-high heat, bring milk mixture to a gentle boil. Reduce heat to low and add the shredded cheeses. Stir gently and frequently until cheese is melted. Pour melted cheese mixture over the potatoes in the casserole dish.

– Bake uncovered in preheated oven for 35-40 minutes, or until lightly browned.

– Remove from oven, sprinkle with bacon and scallions. Serve.

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