Brunch Potato Casserole

Brunch Potato Casserole

 Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 46.5 g
  • 72%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 123 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 c...

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...

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 ...

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. Th...

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--mu...

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...

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

This was very good and popular at the brunch potluck I took it to. I boiled the potatoes for about 7 minutes so they wouldn't get too soft in the cooking process. I used shredded cheddar inste...

Tried to cut down on the fat by using low fat mayo and 2% cheese. It was fabulous. Definately worthy of 5 stars!

Other stories that may interest you