I pack tender potatoes, broccoli, crispy bacon, and melty cheese into one bubbling casserole that always disappears fast. This is the kind of loaded side dish I count on when plain baked potatoes just won’t cut it.

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I’m obsessed with this baked potato casserole because it hits that loaded-potato craving without acting fancy. I get creamy potatoes, sharp edges, salty bacon, and that bubbly top I always pick at before dinner.

It’s messy in the best way, the kind of pan I keep “testing” with a fork until half the corner is gone. And honestly, I like that it feels big and unapologetic.

No tiny portions, no precious plating. Just a scoop that lands heavy and tastes even better than I expected.

But the real hook is the contrast: soft, crisp, rich, and a little smoky too.

Ingredients

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Russet potatoes make it hearty, soft, and totally comfort-food level satisfying.
Broccoli adds color, a little freshness, and yes, some actual veggie points.
Bacon brings salty crunch, because casseroles are better with crispy bits.
Yellow onion gives the filling that cozy, savory background flavor you’d miss.
Garlic makes everything taste louder, in the best possible way.
Butter and flour build the creamy base, so it’s not just dry potatoes.
Whole milk keeps the sauce rich without feeling too heavy.
Sour cream adds tang, like a loaded baked potato vibe.
Sharp cheddar melts into gooey pockets and makes the top extra cheesy.
Plus paprika adds warmth and a little color without taking over.
Panko or crackers bring the crunchy topping everyone secretly fights for.
Basically, olive oil helps the broccoli roast up instead of tasting steamed.

Ingredient Quantities

3 pounds russet potatoes, peeled and cut into 1 inch cubes

4 cups broccoli florets, chopped (about 1 large head)

8 slices bacon, cooked crisp and crumbled

1 medium yellow onion, finely diced

2 cloves garlic, minced

4 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups whole milk

1 cup sour cream

2 cups shredded sharp cheddar cheese, divided

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

1/2 cup panko breadcrumbs or crushed crackers for topping

Olive oil spray or 1 tablespoon olive oil for the broccoli

How to Make this

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1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. Place peeled cubed potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until fork tender about 12 to 15 minutes; drain and set aside.

3. Toss broccoli florets with olive oil spray or 1 tablespoon olive oil, season lightly with salt and pepper, and roast on a sheet pan or steam until just tender about 8 minutes; set aside.

4. Cook bacon until crisp, drain on paper towels, then crumble. Reserve about 1 tablespoon bacon fat if desired.

5. In a large skillet melt 4 tablespoons unsalted butter over medium heat, add diced onion and cook until translucent about 4 to 5 minutes, add minced garlic and cook 30 seconds more.

6. Sprinkle 3 tablespoons all purpose flour over the onion mixture and cook 1 minute while stirring, then slowly whisk in 2 cups whole milk until smooth; simmer until slightly thickened about 3 to 5 minutes.

7. Remove sauce from heat and stir in 1 cup sour cream, 1 cup shredded sharp cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until smooth.

8. In a large bowl combine the drained potatoes, roasted broccoli, crumbled bacon (reserve a small handful for topping), and the cheese sauce; gently fold together so potatoes break up slightly and everything is evenly coated.

9. Transfer mixture to prepared baking dish, sprinkle remaining 1 cup shredded cheddar cheese and 1/2 cup panko breadcrumbs or crushed crackers plus reserved bacon on top, then bake until bubbly and golden about 20 to 25 minutes; let rest 5 minutes before serving.

Equipment Needed

1. 9×13 inch baking dish
2. Large pot with lid (for boiling potatoes)
3. Sheet pan or steam basket for broccoli
4. Large skillet or sauté pan
5. Colander or strainer
6. Mixing bowl (large)
7. Whisk and wooden spoon or spatula
8. Measuring cups and spoons
9. Knife and cutting board

FAQ

Q: Can I make this casserole ahead of time? A: Yes. Assemble up to a day ahead, cover and refrigerate, then bake an extra 10 to 15 minutes from chilled until hot and bubbly.

Q: Do the potatoes need to be parboiled? A: Yes. Cut potatoes into 1 inch cubes and boil until just tender about 8 to 10 minutes so they finish creamy in the casserole without overcooking.

Q: Can I substitute frozen broccoli? A: Yes. Thaw and drain frozen broccoli well and pat dry before adding. Squeeze out excess moisture to avoid a watery dish.

Q: How can I make this lower in fat? A: Use low fat milk and reduced fat sour cream and cheese, and reduce butter to 2 tablespoons or use a light cooking spray for vegetables.

Q: Will the casserole freeze well? A: Yes. Freeze the assembled but unbaked casserole for up to 3 months. Thaw overnight in the refrigerator and bake until heated through, adding a few extra minutes as needed.

Q: Can I make this vegetarian? A: Yes. Omit the bacon and increase cheese or add toasted nuts or sautéed mushrooms for savory depth. You can also use smoked paprika for a subtle smoky note.

Baked Potato Casserole With Broccoli And Bacon • Recipe Substitutions and Variations

3 pounds russet potatoes: Yukon Gold for creamier texture, red potatoes for firmer bites, sweet potatoes for a sweeter, earthy twist
8 slices bacon: pancetta or smoked guanciale for similar porky richness, turkey bacon for lower fat, smoked ham or prosciutto for a different cured flavor
2 cups whole milk: 2 cups half and half for a richer sauce, 1 cup whole milk plus 1 cup evaporated milk for creaminess without extra fat, unsweetened oat or soy milk for a dairy free option
1 cup sour cream: full fat Greek yogurt for tang and thickness, crème fraîche for a milder, creamier finish, mascarpone thinned with a little lemon juice for richness and tang

Pro Tips

1) Parboil the potatoes until just tender but not falling apart. A fork should slide in with gentle resistance. Slightly undercooked cubes will hold their shape better when mixed with the sauce, giving you nice chunky bites instead of mash.

2) Roast or steam the broccoli until bright and tender but still a little firm. Overcooked broccoli turns mushy and releases water into the casserole. If it looks wet after roasting, pat dry with paper towels before combining.

3) Temper the hot milk slowly into the flour and butter mixture, whisking constantly so the sauce is silky. If the sauce ends up too thin, simmer a minute or two longer to reduce it; if it gets too thick, thin with a splash of milk. Stir the sour cream in off heat to keep it from breaking.

4) Boost crunch and flavor by toasting the panko or crushed crackers briefly in a pan with a little butter or reserved bacon fat before topping. Scatter the reserved bacon bits on top at the end so they stay crisp. Let the casserole rest a few minutes after baking so it sets and is easier to serve.

Baked Potato Casserole With Broccoli And Bacon • Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

518

kcal

Equipment: 1. 9×13 inch baking dish
2. Large pot with lid (for boiling potatoes)
3. Sheet pan or steam basket for broccoli
4. Large skillet or sauté pan
5. Colander or strainer
6. Mixing bowl (large)
7. Whisk and wooden spoon or spatula
8. Measuring cups and spoons
9. Knife and cutting board

Ingredients

3 pounds russet potatoes, peeled and cut into 1 inch cubes
4 cups broccoli florets, chopped (about 1 large head)
8 slices bacon, cooked crisp and crumbled
1 medium yellow onion, finely diced
2 cloves garlic, minced
4 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1 cup sour cream
2 cups shredded sharp cheddar cheese, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 cup panko breadcrumbs or crushed crackers for topping
Olive oil spray or 1 tablespoon olive oil for the broccoli

Directions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Place peeled cubed potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until fork tender about 12 to 15 minutes; drain and set aside.
Toss broccoli florets with olive oil spray or 1 tablespoon olive oil, season lightly with salt and pepper, and roast on a sheet pan or steam until just tender about 8 minutes; set aside.
Cook bacon until crisp, drain on paper towels, then crumble. Reserve about 1 tablespoon bacon fat if desired.
In a large skillet melt 4 tablespoons unsalted butter over medium heat, add diced onion and cook until translucent about 4 to 5 minutes, add minced garlic and cook 30 seconds more.
Sprinkle 3 tablespoons all purpose flour over the onion mixture and cook 1 minute while stirring, then slowly whisk in 2 cups whole milk until smooth; simmer until slightly thickened about 3 to 5 minutes.
Remove sauce from heat and stir in 1 cup sour cream, 1 cup shredded sharp cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until smooth.
In a large bowl combine the drained potatoes, roasted broccoli, crumbled bacon (reserve a small handful for topping), and the cheese sauce; gently fold together so potatoes break up slightly and everything is evenly coated.
Transfer mixture to prepared baking dish, sprinkle remaining 1 cup shredded cheddar cheese and 1/2 cup panko breadcrumbs or crushed crackers plus reserved bacon on top, then bake until bubbly and golden about 20 to 25 minutes; let rest 5 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.