Potato Casserole with bacon and creamy cheese sauce
Course Side Dish
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Homemade Cheese Sauce
2CupsMilk, 2% milk fat
1 1/2CupSharp Cheddar CheeseShredded
1CupPlain Greek Yogurt
1/2CupSharp Cheddar CheeseShredded
Hearty Cheese Sauce
In a medium saucepan over medium-high heat, cook the onions in the butter until tender and translucent. Mix in the flour to form a paste. Pour in half of the milk and whisk until well combined with a wire whisk.
Add the rest of the milk and continue to stir until the mixture begins to bubble. At this point, remove from the heat and add the shredded cheese. Stir until cheese is completely melted. Season with salt and pepper.
Mix yogurt and bacon pieces into the Cheese Sauce.
Pre-heat oven to 400 degrees.
Boil potatoes for about 10 minutes. They should still hold their shape but not be crunchy when removed from heat and drained.
Pour bacon and cheese sauce over the boiled potatoes and mix well to incorporate. Add salt and pepper.
Pour cheesy potatoes into a greased, 9 x 13 pan and bake at 400 degrees for 15 minutes.
Sprinkle with 1/2 cup cheese and increase the heat to a high broil and bake for another 2 minutes. Watch the potatoes closely—don’t let them scorch!
Remove from the oven, sprinkle with green onions, and let sit for 10 minutes before serving.