She Strengthens

Hearty Casserole Recipes for a Crowd

When it comes to feeding a large group of people, whether it’s at a tailgate, potluck brunch, or holiday breakfast, a make-ahead casserole is the perfect solution. This recipe combines the flavors of sautéed bell peppers and onions, crispy bacon, shredded potatoes, and creamy cheese for a dish that’s both easy to prepare and delicious.

A Flavorful Combination

The key to this recipe’s success lies in its ability to bring together a variety of flavors and textures. The sweetness of the bell peppers and onions pairs perfectly with the smokiness of the bacon, while the shredded potatoes add a satisfying crunch. And let’s not forget the cheese – a blend of creamy sour cream and melted Gouda that binds the entire dish together.

Easy to Prepare and Reheat

One of the best things about this recipe is its ease of preparation. Simply cook the bacon and vegetables, mix in the potatoes and cheese, and bake until golden brown. To make ahead, let the casserole cool, cover with foil, and refrigerate for up to two days. When you’re ready to serve, simply reheat in the oven or on the grill until heated through.

Tips and Variations

• Serve with scrambled eggs and a pitcher of Bloody Marys for a festive breakfast or brunch.
• Consider adding diced ham or cooked sausage to the potato mixture for added protein.
• For a vegetarian option, omit the bacon and add roasted mushrooms or bell peppers for added flavor.

Ingredients

• 12 ounces sliced bacon
• 4 tablespoons unsalted butter
• 1 medium red bell pepper, diced
• 1/2 medium yellow onion, diced
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 tablespoon kosher salt
• 1 cup sour cream
• 2 1/2 cups shredded Gouda cheese
• 1 1/2 pounds russet potatoes

Instructions

1. Preheat the oven to 350°F and arrange a rack in the middle.
2. Cook the bacon until crispy, then set aside to cool.
3. Melt the butter in a large pot over medium heat, then add the bell pepper and onion. Cook until softened, about 5 minutes.
4. Add the flour and cook for 1 minute, then slowly pour in the milk, whisking constantly.
5. Bring the mixture to a boil, then remove from heat and whisk in the sour cream, cheese, and salt.
6. Grate the potatoes and add to the pot, stirring to combine.
7. Chop the cooled bacon and add to the potato mixture, stirring to combine.
8. Transfer the mixture to a prepared baking dish and sprinkle with remaining cheese.
9. Bake until golden brown, about 1 hour.
10. To reheat, let the casserole sit at room temperature for 1-1 1/2 hours, then place in a 350°F oven or on a medium grill until heated through.