Potato Casserole ~ Trisha Yearwood

From the cookbook:  Home Cooking with Trisha Yearwood


  • Prep Time :
    30 min
  • Cook Time :
    50 min
  • Ready Time :
    1 hour, 20 min


  • 6 large Russet Potatoes
  • 1 tablespoon Salt
  • 8 slice Bacon
  • 1/4 cup Butter (1/2 a stick)
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1 cup Milk
  • 2 cups Cheddar Cheese grated
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon Pepper


Preheat the oven to 400 degrees Fahrenheit. Grease a 2 quart baking dish.

Peel the potatoes and cut them into 1 inch cubes. Place the potatoes and salt in a large saucepan with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 30 minutes.

While the potatoes boil, cook the bacon in a medium skillet or in the microwave. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Drain the potatoes and transfer them to a large mixing bowl. Add the butter, mayonnaise, sour cream, milk and half the cheese to the potatoes. Add the garlic salt and pepper. Use an electric mixer to whip the potato mixture until thoroughly combined and spoon into the prepared baking dish. Sprinkle the crumbled bacon and the remaining cheese over the top and bake for 20 minutes, or until the cheese is melted and the casserole is heated through.

Nutritional Information

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 382

  • Total Fat: 26g
  • Cholesterol: 56mg
  • Sodium: 1386mg
  • Total Carbs: 51g
  • Dietary Fiber: 5g
  • Protein: 17g

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