Saturday, June 19, 2010

Potato Casserole with Bacon and Chives

In our family we have an uncle we call "Uncle Buck." He earned this title during a vacation in which everything went wrong starting with hitting his head on the taxi upon arrival to waking up with chocolate left at the turn down service all over his face.
He happens to be the best person to take on a trip or introduce any new meal to as his most famous comment is, "this is the best thing I've ever eaten" or "this is the most fun I've ever had."

For this reason, we call this dish Uncle Bucks Famous Potato Casserole.  This is how it's made:

  • 10 large russet potatoes
  • 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream OR milk 
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 pound bacon, cooked until crisp and crumbled 
  • 3/4 pound mild Cheddar, grated (3 cups)
  • 1/2 cup finely chopped green onions
  • 3 eggs, lightly beaten


Preheat the oven to 400 degrees F.
Peel and Boil the potatoes well and rinse under cool running water. When the potatoes have cooled place them in  potato ricer and "rice them" in a large bowl.  Add 1 stick of the butter, sour cream, heavy cream, salt, and pepper. Add the bacon, green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
If you want to try a casserole using mashed Potatoes, here is Paula Dean's Version. I have yet to try it but will for the holidays.

See also the sweet potato casserole we featured in 30daysof...Casseroles.


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Thanks for sharing!