Loaded Potato Casserole

Loaded Potato Casserole

Diana Rattray

Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 2-quart casserole

This mashed potato casserole has it all, loaded with bacon, cheese, sour cream, and seasonings. It's a rich and delicious dish that makes a perfect side to roast beef or a whole chicken or turkey on special occasions. You'll also want to keep it in mind for the next potluck dinner, where it's sure to disappear in no time.

The key ingredient to this tasty casserole is Boursin. This French brand creates a creamy, crumbly fresh cheese flavored with various herbs, spices, and fruits. Boursin Garlic and Herb was the first flavor, which the founding cheesemaker released in the 1950s. What leads to some confusion is that Boursin is labeled as a Gournay cheese and is the only cheese that takes on that geographic designation. The story goes that Francois Boursin gave the name of his hometown when asked to classify his unique cheese by customs officials.

To make the casserole, you'll begin by mashing potatoes; after boiling, a potato masher or ricer makes quick work of this task. The potatoes are then mixed with sour cream, Boursin, and milk, while green onions, parsley, crumbled bacon, and cheddar add flavor. Top it with more cheddar and pop it in the oven, and you'll have a savory casserole ready for the table in about 30 minutes.


  • Unsalted butter, for greasing pan

  • 3 pounds baking potatoes, peeled and quartered

  • 1 teaspoon salt, or to taste

  • 8 ounces light sour cream

  • 1 (4.4-ounce) container Boursin Light Garlic and Herb Cheese

  • 1/2 to 3/4 cup milk

  • 6 to 8 medium green onions, thinly sliced

  • 1 tablespoon finely chopped parsley

  • 1/4 teaspoon freshly ground black pepper

  • 10 slices cooked bacon, drained and crumbled

  • 8 ounces shredded sharp cheddar cheese, divided

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

  2. Butter a 2-quart baking dish.

  3. Put the potatoes in a large saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low to maintain a gentle boil, cover the pan, and cook the potatoes until they are tender, about 20 to 25 minutes. Drain the potatoes well and put through a ricer or mash.

  4. Stir in the sour cream, Boursin cheese, and milk, mashing and stirring until well blended. Stir in the green onions, parsley, pepper, salt, and crumbled bacon. Stir in about two-thirds of the cheddar cheese. Taste and adjust seasonings. Add more milk if the texture is too thick.

  5. Spoon the mashed potato mixture into the prepared baking dish and sprinkle with the remaining cheese.

  6. Bake the potato casserole for 20 to 25 minutes, until hot and the cheese has melted.