When fall hits, out come the casserole dishes! I love to make casseroles! Be it a vegetable side dish or main dish, they’re so handy, and you can make them ahead of time and just pop them into the oven when you need them!
Though it’s back in the 80’s today, we’ve already had a few days that were downright chilly! And a warm, saucy, cheesy potato dish sounded like just the remedy for frozen toes and runny noses! 😉 😀
I wasn’t in the mood for my regular cheese potatoes, and I was out of cheddar anyways. But, I did happen to have some swiss hanging out in the freezer, and some bacon already cooked hiding in there, too!
And what goes well with bacon and swiss? Mushrooms and onions!! 😀
This turned out bowl-lickin’ good!!
And it’s simple to make, too! So let’s whip some up! 😀
You just mix up your easy sauce in a bowl using cream of mushroom soup, sour cream, milk, pepper and garlic powder. Spread a little on the bottom, then start your layers!
You’re going to make three layers total going in order of potatoes, sauce, onions and bacon….
….then swiss cheese! (Repeat this two more times.) After all of your layers are done, just top the casserole with a little bit of butter and pop into the oven, covered, for 1 hour.
Then remove the lid, and let it bake until it gets a GORGEOUS deep golden color on top! About another 15 minutes, and you’re done! 😀
I’m always afraid that I’ve made too much, but we managed to plow right through these no problem just the two of us! 😀
Cool weather means casserole season around here, and these potatoes were wonderful! They would go with just about anything from meatloaf or burgers, to prime rib roast or fried chicken, or even a nice, juicy, country fried pork chop! 😀
No matter what you choose to serve these with, they will be very much welcomed and appreciated at the table! And the best part is, they’re so easy to make and you can even make them ahead of time if you’d like!
They also hold well and keep their heat, which gives you plenty of time to get the rest of your ducks in a row without being rushed! Always a big help!
I really hope that you give these cheesy, rich potatoes a try! You’ll be so very glad that you did! 😀
- 1 can cream of mushroom soup
- ¼ cup thick sour cream such as Daisy
- 1 Tbl. milk
- ⅛ tsp. coarse ground black pepper
- ⅛ tsp. garlic powder
- 3 - 4 regular red potatoes (not baby reds), unpeeled and thinly sliced
- half of a large sweet onion, thinly sliced
- 3 crisp-cooked slices lean thick quality bacon strips, torn into small pieces
- 9 slices quality swiss cheese slices such as Sargento
- 1 Tbl. butter
- In a medium bowl, whisk together soup, sour cream, milk, pepper and garlic powder.
- Spray a 2½ quart baking dish (with a lid), and spread about 2 Tbl. soup mixture onto the bottom.
- Place a single layer of potatoes, overlapping slices, onto bottom to cover.
- Top with ⅓ of the soup mixture, spreading evenly over potatoes.
- Top with ⅓ of the thinly sliced onions.
- Top with 1 slice of bacon torn into small pieces.
- Top with three slices of the cheese torn into small pieces.
- Repeat layers two more times making a total of three layers.
- Dot top with bits of butter.
- Cover and bake in preheated 375º oven for 1 hour.
- Uncover and bake 15 minutes longer, or until top is deep golden brown.
- Let rest at least 10 - 15 minutes before serving. *These stay hot for quite awhile.