Cast Iron

Cheesy Potato and Bacon "Brown Betty"

January 20, 2015
5 Ratings
Photo by Mark Weinberg
  • Serves 8
Author Notes

A savory version of the classic apple dessert, Brown Betty, this recipe subs potatoes for apples -- you’re gonna love it. —Sippity Sup (Greg Henry)

Test Kitchen Notes

WHO: Sippity Sup (Greg Henry) lives in Los Angeles, CA where he hosts the monthly podcast, The Table Set.
WHAT: A fully-loaded mashed potato casserole with cheddar, bacon, sour cream, and herbs.
HOW: Combine mashed potatoes with cream cheese, sour cream, chives, cheddar cheese, and crumbled bacon in a casserole dish. Top with herbed and buttered pieces of bread and more cheese. Bake until golden and serve topped with bacon and chives.
WHY WE LOVE IT: It doesn't get more "meat and potatoes" than this. This dish combines potatoes with our most-craved foods (bacon, butter, and cheese) into the ultimate side dish. Serve it in lieu of classic mashed potatoes or eat it for brunch with a poached egg on top. —The Editors

What You'll Need
  • 8 slices thick cut bacon, at room temperature
  • 3 pounds Idaho russet potatoes, peeled and cut into 2-inch chunks
  • 1 1/2 teaspoons kosher salt, divided
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/4 cup minced chives
  • 1 cup coarsely grated cheddar cheese, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 4 slices good-quality white sandwich bread, crusts removed
  • 3 tablespoons melted butter
  • 1/4 teaspoon crumbled dried sage leaves
  • 1/4 teaspoon crumbled dried thyme leaves
  1. Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and begin to cook. After 8 minutes, flip the bacon and continue cooking until crispy, 5 to 7 minutes more. Transfer to paper towel-lined plate to drain. Roughly chop or crumble and set aside.
  2. Place oven rack in center position and preheat oven to 350º F.
  3. Put potatoes and 1 teaspoon salt into a large saucepan. Add just enough water to cover by about 1 inch. Bring to a boil, then reduce to a simmer. Cover pan and cook until potatoes fall apart when poked with a fork, about 20 minutes. Strain potatoes, then return half of them to the hot, dry pan. Turn heat to low and cook uncovered, shaking the pan often to evaporate as much water from hot potatoes as you can, about 2 minutes. Remove potatoes from the pan and set aside. Repeat with remaining potatoes. Let potatoes cool somewhat, then push through a ricer into a large bowl. You may alternatively mash them with a masher or fork. Add cream cheese and sour cream. Mix until smooth. Add chives, 1/2 cup cheddar cheese, half the bacon, remaining 1/2 teaspoon salt, and black pepper. Stir until well-combined. Taste and adjust seasoning if necessary.
  4. Use a large chefs knife to cut bread slices into 1/2-inch cubes, then briefly chop into rough chunks of varying sizes. Move to a large bowl. Pour in melted butter, tossing to coat bread chunks. Add dried herbs and mix well. Set aside.
  5. Transfer potato mixture to a shallow 2 1/2- to 3- quart casserole dish or 9 x 13-inch baking dish. Top with remaining 1/2 cup cheddar cheese and herbed bread chunks.
  6. Place on the center rack of the heated oven and bake, rotating halfway through, until top is golden, about 30 minutes. Remove from oven, garnish with remaining bacon. Serve hot.

See what other Food52ers are saying.

  • Annie stader
    Annie stader
  • LeBec Fin
    LeBec Fin
  • Lizthechef
  • Christina @ Christina's Cucina
    Christina @ Christina's Cucina
  • Sippity Sup (Greg Henry)
    Sippity Sup (Greg Henry)

7 Reviews

Annie S. February 14, 2015
I volunteered to test this because I was curious about how it would come together. I was not sure about the long list of ingredients. It was delicious! I agree with Lizthechef a roast chicken is the perfect partner. The herby crumb mixture adds just the right touch. We all thoroughly enjoyed this . It is more than the sum of its parts.
Sippity S. February 14, 2015
LeBec F. February 13, 2015
I know it's unpopular to be anything but a cheerleader on tn this site, but I have to say, when I saw this recipe (which reads delicious of course) all i could think was:
"Mashed potatoes with bacon, cheese, sour cream and cheddar cheese; then topped with a covering of buttered BREAD cubes?? Gee, all you need now is pasta and rice in there "...
Shalini S. February 13, 2015
Looks delicious.
Lizthechef February 12, 2015
Making this over the weekend with a simple roast chicken - brilliant!
Christina @. February 12, 2015
Seriously? This is one of those genius, "why didn't I think of that" recipes! Love, love, love it!
Cathy February 12, 2015
This looks fabulous!