Ma. Genalin Dandan–Yatco, 39, a working mom of two, was inspired by a dish she saw on TV and decided to make this casserole with a few special touches. She added herbs, cream, bacon, crackers, and then some—her family instantly loved it! Surely, you will too.
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Serves 8 to 10 Prep Time 15 minutes Cooking Time 30 to 40 minutes
1 kilo potatoes, medium-sized
1 cup bacon bits
1/2 cup butter
1 head garlic, minced
1/2 cup spring onion, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
2 cans mushroom slices
1 cube chicken bouillon
1 teaspoon sugar
1 teaspoon pepper
2 cups heavy cream
For the topping:
1 8oz. bar quick melt cheese, grated
6 pieces soda crackers, crushed
1/4 cup melted butter
1 Boil potatoes until tender and cooked. Remove the skin and slice thinly. Set aside.
2 Fry bacon bits until crispy. Slice roughly.
3 In a pan, heat 1/2 cup butter. Add garlic, spring onions, dried basil, and dried oregano. Cook for 5 minutes.
4 Add mushroom slices, bacon, chicken bouillon cube, sugar, and pepper. Cook for another 5 minutes.
5 Add the heavy cream. Simmer for 5 minutes.
6 Arrange the sliced potatoes in a rectangular XXX baking dish. Scoop in the cream mixture. Repeat layers ending with the cream mixture. Sprinkle grated cheese on top.
7 Mix the crushed crackers with ¼ cup melted butter and sprinkle on top of the cheese.
8 Bake in 350F preheated oven for 10-15 minutes or until top is golden.
Make-ahead tip: Separate the cooked potatoes and cream mixture, seal properly, and store in the refrigerator. Once ready, heat the cream mixture and assemble with the potatoes in a casserole. Bake and serve.
Photography by Patrick Martires | Styling by Elaine P. Lim | Props from Living Well
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