Baked Potato Casserole

I used to have the. most. delicious. recipe for baked potato casserole.  Now I can't find it.  If you've ever had a good baked potato casserole, you understand my devastation.  If you haven't, let me explain . . . 

Baked potato casserole is an amazing creation that everybody loves.  The recipe always makes about one million servings, so it's great for large gatherings (think -- holidays), or if you just feel like only cooking once this week (helloooooo college!).  It's a comfort food that compliments pretty much everything.  Or, it can be eaten as a meal by itself.  

Anyhow, I decided I wanted to make baked potato casserole for a work Thanksgiving luncheon.  That is when I discovered that I could find my recipe.  Devastation ensued.  Then I googled it.  I found Emeril's recipe, which definitely isn't my recipe, but it's at least kinda close.  And, it ended up tasting pretty good, so I scored. 

If I am ever reunited with my recipe, I'll post it here.  Hopefully, I'll find it when I finally get to move into my house and unpack (I promise I'm not making that up -- it will happen).  Until then, this will have to do. 

Adapted from Emeril

Here's what you need:

  • 5 Lbs Red Potatoes
  • 8 Tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
  • 1 Cup sour cream
  • 1 & 1/2 Cups heavy whipping cream
  • 2 Teaspoons salt
  • 1 1/2 Teaspoons freshly ground black pepper
  • 1 Lb Bacon, cooked until crip and crumbled
  • 1/2 Lb sharp Cheddar, cut into 1/2-inch cubes
  • 3/4 Lbs mild Cheddar, grated (3 cups)
  • 1/2 cup finely chopped green onions
  • 3 eggs, lightly beaten
  • Additional butter for baking dish
  • Additional sour cream for garnishing
  • Additional diced green onions for garnishing
  • Sliced black olives for garnishing
Here's what you do:
1.  Peel and cube the potatoes.
2.  Boil the potatoes until they are fully cooked. 
3.  Drain potatoes and put them in a large bowl.
4.  Preheat the oven to 375 degrees. 
5.  Add butter, sour cream, whipping cream, salt, and pepper to potatoes.  Mash until desired consistency. 
6.  Add 3/4 lb bacon, sharp cheddar cubes, half of the grated cheddar, green onions, and eggs.  Mix thoroughly.
7. Butter a 9 x 13 casserole dish.  Spoon the potato mixture into the baking dish. 
8.  Top with remaining shredded cheddar cheese.
9.   Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. 
     Hint:  I halved the recipe and put part of it in a smaller baking dish and 
    part of it in a crock pot.  I refrigerated it over night and then  I took the 
    crock pot to work for the luncheon.  I cooked the potatoes on high for 
    about 3 hours and it was cooked all the way through.  It tasted just like 
    the pan that I had baked in the oven the night before.
10.  Garnish with additional sour cream, black olives and green onions. 


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