Golden Cheddar Potato Bake with Crispy Bacon and Gruyere

Ingredients

Ingredients

• 4 lb russet potatoes
• 2 cups cheddar cheese, shredded
• 1 cups gruyere cheese, shredded
• 1 cups sour cream
• 1/2 cups plain greek yogurt
• 10.5 oz cream of mushroom soup
• 1 cups milk
• 3 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 6 oz bacon, cooked and crumbled
• 1 cups green onions, chopped
• 2 tbsp parsley, chopped
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 375F (190C). Lightly grease a 9x13-inch casserole dish.
2. Peel and thinly slice the russet potatoes into 1/4-inch rounds.
3. Whisk together sour cream, plain Greek yogurt, milk, garlic powder, onion powder, salt, and black pepper in a large bowl.
4. Stir in the cheddar and Gruyere cheeses until the mixture is smooth.
5. Fold in the crumbled bacon, green onions, and parsley.
6. Layer one-third of the potato slices in the prepared dish; top with one-third of the cheese mixture. Repeat layering twice, finishing with a final layer of cheese on top.
7. Dot the top with butter.
8. Sprinkle paprika over the top.
9. Cover with foil and bake for 60 minutes; uncover and bake 15 minutes more, until potatoes are tender and the top is bubbling and golden.
10. Rest for 10 minutes before serving; garnish with extra green onions or parsley.