Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
Boil potatoes in a large saucepan for 20 minutes, or until a fork can be easily inserted into the centers. Drain and return to saucepan. Meanwhile, heat the olive oil in a skillet over medium heat. Add onion, garlic, salt and pepper, and cook for 3 minutes, or until the onion is soft and fragrant.
Add the onion mixture to the potatoes, along with milk, sour cream and 1 1/2 cups cheese. Stir until combined.
Pour into the prepared baking dish and spread in an even layer and top with the remaining 1/2 cup cheese. Sprinkle bacon and green onions over the top and bake in the preheated oven for 20 minutes.
- Use any variety of potatoes for this recipe. Russet, gold, yukon and red all work great.
- Use 3 large potatoes, 5 medium potatoes or 10-12 baby potatoes for this casserole.
- Go as crazy with the toppings as you'd like. Anything that tastes great on a baked potato (such as chives) will also taste amazing in this potato casserole!
- After baking, consider adding extra toppings such as extra shredded cheddar cheese and sour cream.
Calories: 691kcal | Carbohydrates: 73g | Protein: 22g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 870mg | Potassium: 2138mg | Fiber: 8g | Sugar: 9g | Vitamin A: 716IU | Vitamin C: 40mg | Calcium: 389mg | Iron: 4mg
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