Ingredients (and Why They Matter)
- 2 1/2 cups diced potatoes
- 3/4 cup shredded Cheddar cheese
- 1/2 cup crumbled cooked bacon
- 1/2 cup diced onion
- 1/3 cup mayonnaise
- 2 garlic cloves, pressed
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped green onions
Diced potatoes (russets preferred) provide the starchy base that absorbs flavors and gets creamy-tender during the long bake. Shredded cheddar melts into gooey pockets and crispy edges, the signature cheesy pull of potato casseroles. Crumbled cooked bacon adds smoky crunch that stays crisp through baking.
Diced onion softens into sweet depth, pressed garlic infuses savory aroma, and mayonnaise binds everything while melting into rich sauce—no cream of anything soup needed. Salt, pepper, and green onion garnish balance and brighten the dish.
Step-by-Step Instructions
Preheat oven to 325°F (165°C) and lightly grease an 8×8-inch baking dish with nonstick spray—this lower temp and smaller dish concentrate flavors during the long bake. Dice potatoes into 1/2–3/4-inch cubes for even cooking; larger pieces stay firm, smaller ones get creamy.
In a large mixing bowl, combine the diced potatoes, shredded cheddar cheese, crumbled cooked bacon, diced onion, mayonnaise, pressed garlic cloves, salt, and pepper. Mix thoroughly with a spoon or gloved hands until mayonnaise evenly coats everything and cheese distributes throughout—the mixture will look shaggy but cohesive.
Transfer to the prepared baking dish and spread into an even layer, gently pressing down so potatoes contact the pan bottom. Bake uncovered for 1 1/2 hours (90 minutes), until potatoes are fork-tender, cheese bubbles and browns on top, and edges crisp slightly. The top should look golden with some darker cheesy spots—no need to stir during baking.
Remove from oven and let rest 5–10 minutes; this sets the mayonnaise sauce and makes serving easier. Garnish with chopped green onions right before serving for fresh color and bite.