Swiss & Bacon Potato Casserole

Swiss & Bacon Potato Casserole
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Votes: 1
Rating: 5
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Sounds great, lot of options here as well. I made this on 5 Oct 2017, and certainly a Go-To potato dish now! The family and I loved this.
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Swiss & Bacon Potato Casserole
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Sounds great, lot of options here as well. I made this on 5 Oct 2017, and certainly a Go-To potato dish now! The family and I loved this.
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
6 servings as a side 15 minutes
Cook Time
60-75 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Preheat your oven to 180 C. Grease a 8x8 baking dish with butter.
  2. Thee potatoes sliced with a mandolin.
  3. Onion diced, cheese shredded (I use blocks and shred myself), bacon cooked and chopped, and the flour.
  4. Mix together the onion, cheese, bacon, flour, then season as desired with salt and pepper.
  5. Spread 1/3 of the potatoes on the bottom of the baking dish, then spread 1/3 of the cheese mixture over the potatoes. Repeat the layers two more times, cheese mixture will be last.
  6. Mix together the cream and milk and pour over the top of the casserole.
  7. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 25 to 30 minutes or until the potatoes are tender.
  8. Remove from oven, let rest for a few minutes, serve.
Recipe Notes

Figure about 180 Baht for the cheese, and the bacon, can get that for around 100 Baht. For 6 side dish servings, this is about $1.37 per serving, not a cheap side dish but sounds really good with the Swiss cheese, good for a once in a while side dish for sure.

Variants: 1. Change the bacon to cubed ham or cooked and diced chicken. 2. Add diced green bell pepper, change the onion to chopped spring onion.

Provided courtesy of good friend, Stephen Connell.
United States.

  1. I made this as stated but used a bit more cheese as I like Swiss cheese. I did not have foil so just baked uncovered, which worked well, the potatoes, even though cut very thin with a mandolin, still firm and not soggy or mush. Perfect flavor, the Swiss cheese, although I was a little heavy handed with it, is not over powering. The cream, milk, and cheese, perfect blend. Highly recommended.

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