Recipe Background
Twice As Nice Casserole mixes roasted and creamy textures, perfect for any potluck.
The first time I made Twice As Nice Casserole, it was the weekend after I had passed my driving test. In a burst of newfound freedom, I drove to the local farmers market, roof down, blaring the Beach Boys in celebration. I picked up a bag of russet potatoes and fresh chives alongside a bottle of homemade butter. This dish was crafted as a tribute to that sense of adventure. Bacon is always available in my fridge, and after a few crispy batches, it became a heavenly aroma filling the house. There's something about the mix of room temperature cream cheese and a splash of warm milk that creates the silkiest texture in this dish.
I remember mashing the potatoes, cautious not to overdo it, as my friend Max once warned me of the dreaded gummy texture. Paring this practice with roasted potatoes made for richly layered flavors. To counterbalance, a modest sprinkle of parmesan added the perfect sharpness. Bake it all until the edges bubble, and let it rest for a bit before diving in. Next day, it tasted even better as leftovers. These small moments, like waiting ten minutes for that ideal sliceability, affirm that the right balance is worth every ounce of patience. Passing my driving test was the start of culinary independence, and this casserole has become a staple, keeping the memory of that milestone deliciously alive.
Ingredients
- 4 pounds medium russet potatoes scrubbed
- 12 ounces bacon
- 1 stick butter melted
- 4 ounces cream cheese room temperature
- 1 cup milk warm
- 1/2 cup sour cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 8 ounces cheddar cheese grated
- 1/2 cup parmesan grated
- 1/4 cup chives chopped
Directions
- Preheat the oven to 425 degrees F.
- Grease a 3-quart casserole dish with butter.
- Poke each potato with a fork all over, about 3-4 times.
- Place the poked potatoes on a sheet tray.
- Roast until the potatoes are tender when pressed with tongs, about 55 minutes to 1 hour and 10 minutes.
- Transfer the roasted potatoes from the oven and lower the oven temperature to 375 degrees.
- While the potatoes are roasting, in a large skillet over medium heat, work in two batches to cook the bacon until golden and crispy, about 6-8 minutes per batch.
- Let the cooked bacon drain on a paper-towel-lined plate.
- Once the bacon is cool, crumble or chop into small pieces.
- In a large bowl, place the melted butter, the cream cheese, the warm milk, the sour cream, the salt, and the pepper.
- Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Scrape the flesh out of the skins from the potatoes and scoop them into the milk mixture bowl.
- Mash the potatoes and the milk mixture together with a potato masher. Be careful not to over-mash or it will ruin their texture.
- Fold in 1/2 of the bacon, 1/2 of the cheddar cheese, the parmesan, and 1/2 of the chives.
- Transfer the potato mixture into the prepared baking dish.
- Bake, covered with foil, until the edges are bubbly, about 35 minutes.
- Top the potato mixture with the remaining bacon and the remaining cheddar cheese.
- Bake, uncovered, until warmed through and lightly golden, about 15-20 minutes.
- Let the casserole rest for 10 minutes, then top with the remaining chives.
- Serve.
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