Ingredients
Scale
- 2 lbs russet potatoes, peeled and thinly sliced
- 1 cup turkey bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1/4 cup chopped green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Boil sliced potatoes in salted water until tender, about 10-12 minutes. Drain well and let cool slightly.
- Step 3: In a large bowl, combine sour cream, mayonnaise, ranch dressing, salt, and pepper. Stir in the crumbled turkey bacon and half of the shredded cheddar cheese.
- Step 4: Layer half of the potatoes in the prepared baking dish. Pour half of the sour cream mixture over the potatoes. Top with the remaining potatoes and the rest of the sour cream mixture. Sprinkle the remaining cheddar cheese and green onions evenly over the top.
- Step 5: Bake for 30-35 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes, or bake the whole casserole at 350°F for 15-20 minutes until warmed through.
- Serve this hearty casserole alongside a crisp green salad for a balanced and satisfying meal.
- For extra crispy edges, broil the casserole for the last 2-3 minutes of baking, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American