Baked Potato Casserole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Baked Potato Casserole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Baked Potato Casserole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 5 pounds red potatoes, cooked
• and cubed
• 1 pound sliced bacon, cooked
• and crumbled
• 4 cups cubed Cheddar cheese
• 4 cups shredded sharp Cheddar
• cheese
• 1 large onion, finely chopped
• 1 cup mayonnaise*
• 1 cup sour cream
• 1 tablespoon minced chives
• 1 teaspoon salt
• 1/2 teaspoon pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine potatoes and bacon

Step 2: Technique & Execution

In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat

Step 3: Technique & Execution

Transfer to a greased 4-1/2-qt. baking dish

Step 4: Technique & Execution

Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.