Brunch Potato Casserole Recipe -
Brunch Potato Casserole Recipe
  • READY IN hrs

Brunch Potato Casserole

Recipe by  

"This recipe was given to me, and I continue to pass it down to everyone who tries it! Aside from being so delicious, it's so versatile that I've even used it as a side dish for steak! This can be made the night before, then baked the next day -- allow 10 extra minutes of cooking time."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
  3. In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
  4. Bake in a preheated oven for 50 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2007

Great recipe!!! To make it easier, a bit healthier, and a bit tangy, I used frozen O'Brien potatoes, 10 oz. real bacon bits, 1 cup lite mayonnaise, 1 cup of nonfat plain yogurt, shredded sharp cheddar cheese, crushed black pepper, and freshly crushed marjoram. After baking the casserole, I sprinkled more shredded cheddar on top and broiled it to golden brown...delicious!!!

Most Helpful Critical Review
Apr 30, 2012

I made this for easter brunch and I wasn't thrilled with the processed cheese flavor. My guests did not care for it either.

Jun 03, 2007

Fabulous recipe! I make it twice a month for our sunday brunch at church. I vary it each time: using ham, sausage, or bacon. I also use sharp, medium, or mild cheddar. And it makes it easier to use frozen hashbrowns (shredded or o brien) or even tater tots! It can be prepared the night before, and popped in the oven in the morning. It is always completely gone.

Mar 05, 2006

Just have to share with all of you HOW DELICIOUS this dish is. I used red potatoes, left skin on and used Hellman's like someone else suggested. I took it to church this morning and EVERYBODY wants the recipe. Absolutely the biggest hit there today!!

Aug 18, 2006

Yum! This was really rich, but really good. Instead of processed cheese, I used shredded cheddar. I also used only about 10 oz. of bacon, rather than a full pound. And I drained it well. The only drawback was that it still came out really greasy. Any ideas how to cut back on that? If I could fix that, it would get 5 stars.

Jun 19, 2006

I loved this recipe! I brought the casserole to a bridal shower and it was a huge hit! Very creamy and cheesy. I used the fresh chopped bacon bits rather than cooking and crumbling the bacon--much easier that way! I also used red potatoes--and didn't peel them, I just chopped them into 1 inch cubes. DELICIOUS! I would definitely make this again!

May 13, 2008

Great! I substituted two cans of cheddar cheese soup mixed with about a half can of milk and left the skin on baby reds. Everyone loved it at Mother's Day brunch, and my brother (who is a great cook) even asked for the recipe.

Dec 19, 2005

Additonal note: For best results, be sure to use Hellman's (also known as Best Foods) Mayonnaise!


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 46.5 g
  • 72%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 877 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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