Creamy Cheesy Bacon & Potato Casserole {aka Funeral Potatoes}

Creamy Cheesy Bacon & Potato Casserole {Pretty pretty please come ‘like’ my photo on the Around the World in 80 Plates facebook page :) I’m in a contest against some other bloggers and would love to win! Thank you! I’ll love you forever!}

You guys. You’re gonna want to sit down for this one! It’s a doozie! A ridiculously creamy, cheesy, bacony, hot mess of a doozie.

This dish is a cross between scalloped potatoes, potatoes au gratin, funeral potatoes and just a plain casserole. A little bit of everything to make one killer concoction. I hate to ruin this experience by my chatter so I’ll let the photos do the talking :)

A crazy cookie recipe to come on Friday!

Here’s how you make it:

Potato Casserole 1 Start out by chopping up some potatoes into small cubes. Cover these with water and bring to boil.

Potato Casserole 2 While the potatoes are cooking, render out some bacon.

Potato Casserole 2.5 And through the magic of my food blog, it’s magically cooked!

Potato Casserole 3 Dump out any remaining bacon grease and cook up some onions in butter.

Potato Casserole 5 5 minutes later and these are brown and soft. Onions cooked in butter is perfection. That is all.

Potato Casserole 4 The potatoes should be just about done. You want these to be barely fork tender. They’re going to cook more in the oven, so don’t overdo it in the pot. Everyone repeat after me: “PAR-BOIL”.

Potato Casserole 6 Throw the onions and cooked bacon on top of the potatoes, take a picture and take a big whiff. Your kitchen should be smelling divine right about now.

Potato Casserole 7 For that creamy sauce, melt some butter in a pot. I used the same pot from the potatoes….just wipe it out with a paper towel. Lazy, dish-hating ladies unite!

Potato Casserole 8 Sprinkle in a little flour…

Potato Casserole 9 and cook out the raw flavor for a minute or two.

Potato Casserole 10 Switch over to a whisk and pour in some milk,

Potato Casserole 11 salt, pepper and nutmeg. Increase the heat to medium high to get this sauce to thicken faster. Keep stirring.

Potato Casserole 13 Once the sauce is thick and delicious, plop in some cream cheese,

Potato Casserole 14  some heavy cream,

Potato Casserole 15 and grated white cheddar cheese. I used Kerry Gold Dubliner cheddar…..ahh-mazing. Whisk the sauce together until the cheese has melted and is all smooth and creamy. And delicious. Taste for seasonings and adjust as needed.

Potato Casserole 16 Now pour it all over the potatoes, onions and bacon. Let it be known that this picture makes me a happy girl. HOME STRETCH, my peeps! A few more steps ’til heaven.

Potato Casserole 17 Once you get everything coated in that lovely sauce, pour it into a buttered baking dish

Potato Casserole 18 and top with more cheese. Of course. Is there any other way? I think not.

Potato Casserole 19 Bake at 375 degrees covered for 20-30 minutes then pop the top and broil that bad boy until it’s bubbly and brown.

Potato Casserole 20 Serve hot. Sing praises. Rejoice.

Here’s the handy dandy printable that you all must print this very moment. You’re welcome:

Creamy Cheesy Bacon & Potato Casserole {aka Funeral Potatoes}

Yield: 4-6 side servings


2 large potatoes, cubed in 1/2 inch pieces
2 slices thick cut bacon, sliced
1 1/2 cups diced yellow onion
1 tablespoon butter

for the sauce-
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk
1/4 cup heavy cream
3 oz. cream cheese or sour cream
salt & pepper, to taste
pinch nutmeg
1 cup white cheddar cheese, divided {such as Kerry Gold Dubliner}


Place diced potato into a small pot. Pour in enough cold water to cover potatoes. Cover with lid and bring to boil. Reduce to simmer for 5 minutes or until they are barely fork tender. Drain and set aside. Wipe out pot with paper towel and set aside.

While potatoes simmer, render out bacon slices and brown. Remove to paper towel and pour off excess grease. Saute onions in 1 tablespoon butter in same pan until tender, 5-7 minutes. Remove from heat.

To make the sauce, place small pot you cooked potatoes in over medium heat. Melt in 2 tablespoons butter. Sprinkle in flour and whisk to create a paste. Cook 1 minute. Whisk in milk. Increase heat to medium high and continue whisking until sauce thickens. Reduce heat and stir in cream, cream cheese, salt, pepper, nutmeg and 1/2 cup grated cheese. Stir until cheeses melt and sauce is smooth. Pour cooked potatoes, bacon, onions and sauce into a large bowl. Stir to coat. Pour entire contents of bowl into greased baking dish. Top with remaining 1/2 cup of cheese. Bake at 375 degrees for 30 minutes covered with foil. Place under broiler to brown the top if desired. Serve hot.

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43 Responses to “Creamy Cheesy Bacon & Potato Casserole {aka Funeral Potatoes}”

  1. #
    Paula @ Vintage Kitchen Notes — June 6, 2012 at 1:11 pm

    These look perfect for eating directly from the pan!


  2. #
    Jenn — June 6, 2012 at 1:34 pm

    You are the best! These look absolutely DEEEELISH!


  3. #
    Barbara @ Barbara Bakes — June 6, 2012 at 2:01 pm

    Perfect comfort food!


  4. #
    Jessica@AKitchenAddiction — June 6, 2012 at 2:50 pm

    Mmm. . .comfort food!!


  5. #
    Kathryn — June 6, 2012 at 2:52 pm

    Oh Lauren, what are you doing to me (and my diet!)?!


  6. #
    Cat Davis - Food Family Finds — June 6, 2012 at 3:18 pm

    Ugh … I should not be looking at these right now. Potatoes are my ultimate weakness and here I am trying to cut back on potatoes to drop 5 more pounds this month.


  7. #
    Emilie @ Emilie's Enjoyables — June 6, 2012 at 3:30 pm

    this looks so delicious and comforting!


  8. #
    8 — June 6, 2012 at 4:02 pm

    Holy Moly! Those potatoes look incredible!!! I think I gained 5 pounds just looking at your mouth-watering photos. I must try these soon.


  9. #
    Carma — June 6, 2012 at 4:39 pm

    I started following your blog a month or so ago….everything looks so good on here. I love potatoes like this. Actually, I love potatoes in any form, ha. Thanks for posting!


  10. #
    Insurance Homer Glen — June 6, 2012 at 5:47 pm

    Anything with potatoes and bacon is sure to be a winner!!! Love this version way better than the ones that use the creamed soups and sour cream…. this looks much creamer and much more delicious and inviting to eat!


  11. #
    Katie @ Blonde Ambition — June 6, 2012 at 5:51 pm

    Oh. My. Gawd. This is toooooo sinful! I think it’d be perfect for a big meal like Thanksgiving, when I have lots of other people to share it with (and stop me from eating the whole thing myself) 😉


  12. #
    shelly (cookies and cups) — June 6, 2012 at 6:56 pm

    This is the type of food that I could completely survive on…


  13. #
    Michelle @ Brown Eyed Baker — June 6, 2012 at 7:40 pm

    Oh man, yum! My aunt makes a potato casserole around the holidays that everyone loves, but I cringe at the list of ingredients. This is a much better alternative!


  14. #
    Rachel @ Baked by Rachel — June 6, 2012 at 7:45 pm

    Where on earth did the name funeral potatoes come from? What an awful name for such an amazing dish! Gimme! :)


  15. #
    Angelyn @ Everyday Desserts — June 6, 2012 at 8:19 pm

    Oh my. This looks phenomenal!!


  16. #
    Chris @ The Keenan Cookbook — June 6, 2012 at 8:55 pm

    This looks so freakin good! Loving the potato (loving it all)


  17. #
    Christina @ This Woman Cooks! — June 6, 2012 at 8:56 pm

    This looks way too delicious and cheesy. I could eat that whole casserole!


  18. #
    ATasteOfMadness — June 6, 2012 at 10:57 pm

    Wow, This turned out perfect! What a delicious combination of ingredients!


  19. #
    Jill — June 6, 2012 at 11:31 pm

    These look so good! Do you think 2% milk would be ok to use, or should I stick with whole? Thanks :)


  20. #
    Julie @ Table for Two — June 7, 2012 at 12:57 am

    omgosh, i LOVE LOVE kerrygold dubliner cheese, seriously so luscious and amazing. you are too for making this drool-worthy casserole! 😉


  21. #
    Anna @ hiddenponies — June 7, 2012 at 3:49 am

    I’ve never heard the term funeral potatoes…to me, these are holiday potatoes! Although, I hope people enjoy them at my funeral too :)


  22. #
    Ellen @ The Baking Bluenoser — June 7, 2012 at 12:00 pm

    These look soooo creamy and delicious! Plus anything with bacon and cheese is a definite bonus in my books!


  23. #
    Anna Fajkis — June 7, 2012 at 6:05 pm

    foodgasm. period.


  24. #
    Meghan @ After the Ivy League — June 7, 2012 at 9:15 pm

    Oh my gosh, looks so incredibly creamy and delicious!


  25. #
    Julia {The Roasted Root} — June 7, 2012 at 11:53 pm

    Virtually anything that is baked in a casserole dish is extremely pleasing to me…but you throw in potatoes and cheese and I’m eating out of the casserole dish fork-in-hand. This looks spectacular! Good luck on your contest!


  26. #
    Baking Serendipity — June 8, 2012 at 12:52 am

    I imagine these are supposed to make a side dish, but I’m definitely alright with considering them a meal all on their own. Love this!


  27. #
    Krissy's Creations — June 8, 2012 at 1:11 am

    OMG Lauren, this looks amazing!


  28. #
    Chung-Ah | Damn Delicious — June 10, 2012 at 8:09 am

    Oh man, now this is comfort food at its best!


  29. #
    Natasha Campbell — June 11, 2012 at 6:54 am

    I love reading your recipes! Not only do they look delicious, but you’re so entertaining!


  30. #
    Jolene ( — June 13, 2012 at 5:47 pm

    Those look like the best potatoes EVER!!!


  31. #
    Jessica — June 14, 2012 at 12:00 pm

    These potatoes look amazing and I can’t wait to try them on Sunday for our Fathers Day celebration. Do you think they turn out ok if I made them in the morning but kept them in fridge until the evening and then baked them?


  32. #
    Tracee — November 14, 2012 at 12:49 pm

    The only change I would consider making would be rending the onions in the bacon fat, these sound delicious!


  33. #
    Krisellen — January 6, 2013 at 8:26 pm

    These were amazing– and I used the leftovers for the base of the BEST “loaded baked potato soup” EVER!!


  34. #
    Carolyn Bourne — August 23, 2014 at 4:39 pm

    For variation I add spicy sausage like chorizo, broccoli and cauliflower. Becomes a main dish and not a side dish.


  35. #
    Vic — November 12, 2014 at 8:46 am

    I was thinking of adding chicken and corn what do you think about that?


  36. #
    Susan — November 13, 2014 at 6:40 pm

    Sounds wonderful. Can they be made ahead of time? ( day before?)


  37. #
    Karon — November 14, 2014 at 9:56 am

    sounds so delicious, can this be placed in a crock pot?


  38. #
    Cathy — November 17, 2014 at 8:57 am

    any chance you could make a crockpot version of this for us busy mommas!?! I can’t wait to try this!


  39. #
    James — November 20, 2014 at 7:06 am

    My only critique would be, why toss the bacon grease and add butter? just cook the onions in the bacon grease. Also, if you’re lazy just use the frozen southern style hashbrowns. Dicing and undercooking is for people with no kids and no jobs :)


  40. #
    melody — November 24, 2014 at 4:34 am

    Instead of boiling the potatoes, season them and the onions and give them about an 8 minute covered cook in the microwave. Easier and you keep the nutrients. .. and yes these can be done in crock pot, you just won’t get the brown top, but still all the deliciousness! We call these party potatoes and there are several versions. … all of them wonderful!


  41. #
    Clyde Johnson — November 26, 2014 at 4:09 pm

    Why in the world would you waste that great bacon grease, in favor of sauteeing the onions in butter?!?

    Otherwise, this is right on.


  42. #
    Sheri — April 7, 2015 at 10:02 pm

    We made these for Easter and they were a huge hit!!!



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