Blue Cheese, Bacon, and Potato Casserole

I am a big fan of casseroles, especially the really easy ones. You know the type. Perform a bit of layering, a bit of sauce, and pop it in the oven for a while, and you have yourself a great casserole. So this past weekend, I smoked some baby back ribs, and finished them off with some homemade barbecue sauce on the grill. They were amazing to say the least. I wanted something different to go with the ribs, and at first I thought of the classics like coleslaw, or baked beans, but I wanted to double up on the pork, and immediately thought of doing something with bacon. This is when I came up with an idea for a bacon and blue cheese potato casserole, and the best part, I used ramekins for the serving dishes.

Bacon and Bluecheese Casserole Recipe


  • 6 yukon gold potatoes, cleaned, skin on, sliced into 1/8 inch slices
  • 4 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 6 tbsp of all purpose flour
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 cup of crumbled blue cheese
  • 8 slices of thick cut, bacon, cooked, and chopped
  • 1/2 cup of diced red onion
  • 2 3/4 cups of milk
  • cooking spray
  • 1 1/2 cup, or more, of your favorite breadcrumbs (I normally make my own using old bread)

So the only labor intensive part of this dish is thinly slicing the potatoes. If you have a mandolin, this would be a good time to use it, but remember, go thin. When you are all done, preheat your oven to 375 degrees.

If you have ramekins, use them for this, as they not only make a great presentation at the table, but they also allow you to get some portion control down! If not, go with your standard casserole dish. Use the cooking spray and lightly spray each ramekin, eight in my case, or your casserole dish.

Bacon and Bluecheese Casserole Recipe

You already cooked your bacon, right? Good.

Next, get your sauce pan out, and on medium heat, melt the butter. Once everything is melted, add in the flour and begin to whisk. Continue to whisk as you add in all of your seasonings. Have your milk ready and pour that in, continuing to whisk. You are making a cheese sauce, yes you are! Continue to whisk. Add in the blue cheese, and continue whisking. And yes, you are getting a nice little workout at the same time. After about 6-8 minutes you will notice the sauce come together. The cheese will have melted and incorporated into the sauce, and it will begin to thicken. This is exactly what you want. Turn off the heat, and move the sauce pan to another location on your stove.

Now is the time to make the casserole. Take your potato slices and layer them in your ramekins, or your dish, leaving enough room near the top for bacon, onion, and breadcrumbs, about an inch. Midway through your layering, add a bit of the chopped bacon and red onion, and top with remaining potatoes. Add a bit more bacon and onion. Repeat this process on each ramekin. Pour the sauce over the top, tapping, or lightly shaking the dish to make sure the sauce gets into all areas. Cover with aluminum foil.

Place on a baking sheet, and put it in the oven for 45 minutes. Carefully remove the sheet from the oven, and take off the foil. Place a layer of breadcrumbs on the top, place back in the oven, and cook until the breadcrumbs are nice and toasty, about 12-15 minutes.

Remove from the oven, and carefully place on your serving plate. Just keep in mind that if you are using the ramekins to remind your guests that they are hot, and to be careful, otherwise, let them cool for about 5-10 minutes before serving. It’s difficult to wait for these, and for obvious reasons.

Bacon, blue cheese, and potatoes, cooked with a breadcrumb topping is going to put you in comfort land, at least it did for us. Soft and delicious potatoes with a nice crunch, just screams with all of the right flavors and textures. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Blue Cheese, Bacon, and Potato Casserole”

  1. Very nice post. I really enjoy cooking new recipes as caring for my family is at the top of my list. Thanks for sharing.

  2. hi it is my first comment on this website and at first I would like to thank you for the useful information, which I were able to find in this and all previous posts , it really helped me very much. I will definitely add this website on my google reader 😉 Also, I would like to ask – don’t you mind if I will quate some information from your blog because I am writing articles for the Associated Content, Ezine and other articles directories (this is my part time job)? It would really help me with some of mine articles. Of course, I will mention your website title or URL (not all articles directories allows URL’s , so I can’t 100% promise that you will get a direct backlink to your blog).

  3. Food is WAY more fun when it comes in a ramekin, I think! This casserole sounds delicious, and makes for a surprisingly pretty presentation!

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