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Steakhouse Bacon-Style (Turkey) Potato Bake

This Steakhouse Bacon-Style (Turkey) Potato Bake is a creamy, cheesy, smoky casserole perfect for cozy dinners or a hearty side dish.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Casserole, Comfort Food, Easy, Potato Bake, Turkey Bacon
Servings: 6 servings

Ingredients

  • 4 large russet potatoes peeled and sliced thinly
  • 1 pound turkey bacon cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup green onions chopped
  • 1 tablespoon olive oil
  • 1/2 cup beef broth

Instructions

  • Peel the russet potatoes and slice them thinly, about 1/8 inch thick. Using a mandoline slicer will make this easier and ensure even cooking. Set sliced potatoes aside in a bowl of cold water to prevent browning.
  • Heat a large skillet over medium heat with a drizzle of olive oil. Add turkey bacon strips and cook until crispy, turning occasionally. Transfer to paper towel-lined plate to drain excess fat, then crumble into bite-sized pieces.
  • In a mixing bowl, combine sour cream, shredded cheddar cheese (reserve a small handful for topping), garlic powder, onion powder, salt, and black pepper. Stir well until mixed.
  • Preheat oven to 375°F (190°C). Drain and pat dry potato slices. Lightly grease baking dish with olive oil. Layer potato slices slightly overlapping, sprinkle crumbled turkey bacon, then spoon sour cream mixture evenly on top. Repeat layers finishing with potatoes. Pour beef broth over top.
  • Cover dish tightly with aluminum foil and bake for 45 minutes. Remove foil, sprinkle reserved cheddar cheese and chopped green onions on top, then bake uncovered for 15 minutes or until cheese is bubbly and potatoes tender.
  • Allow potato bake to cool for 5 minutes before serving. Serve with grilled meats or fresh salad for a complete meal.

Equipment

  • Sharp Knife or Mandoline Slicer
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • Oven mitts

Notes

  • Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
  • Reserve some cheddar cheese for topping to achieve a bubbly, golden finish.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat covered to maintain moisture.