This Crack Potatoes Casserole is the ultimate comfort food—sour cream, cheddar cheese, crispy bacon, ranch seasoning, and shredded hash browns come together for a rich, creamy, and totally irresistible dish.
So, picture this: It’s Thanksgiving, and my mom’s perfectly glazed ham is sitting at the center of the table, looking all majestic. The stuffing is golden brown, the green beans are sautéed to perfection, and everything is just so put together. And then, there’s my Crack Potatoes Casserole—cheesy, creamy, a little messy—sitting off to the side like an unassuming guest at a party.
I thought it would be just another side dish. You know, a nice little addition to the meal, something for people to add to their plate, not completely lose their minds over. But within minutes, forks were flying, plates were being scraped, and at one point, my cousin actually hid the dish behind the bread rolls so he could go back for more before anyone else got to it.
Yep. That happened.
Now, I have no choice but to bring this casserole to every holiday, potluck, and random Tuesday night family dinner. If I even think about skipping it, I get texts like, “You’re making the Crack Potatoes Casserole, right? Right???”
So, if you’re looking for a foolproof, cheesy, bacon-packed side dish that will turn you into a culinary legend among your friends and family—this is it.
Why You’ll Love This Crack Potatoes Casserole Recipe?
- It’s ridiculously easy. No fancy steps—just mix, dump, and bake.
- It’s rich, cheesy, and unapologetically indulgent. If you’re looking for a light side dish… this is not it.
- It works for literally any occasion. Holidays? Check. BBQs? Yep. Random Tuesday night because you deserve something amazing? Absolutely.
- It’s customizable. Want to spice it up? Make it crunchier? Add more cheese? Do it. You can’t mess this up.
Ingredient Notes:
Some dishes have ingredients that kinda matter. This is not one of those dishes. Every single ingredient here is essential for getting that creamy, cheesy, slightly tangy, bacon-loaded perfection.
What You’ll Need:
- Sour Cream – The base of the creamy, tangy goodness. Makes everything rich and smooth.
- Cheddar Cheese – Because no self-respecting potato casserole skips cheese. Use sharp cheddar for maximum flavor.
- Bacon – The real MVP. Crispy, smoky, and absolutely necessary.
- Ranch Dressing Mix – The secret ingredient that adds all the flavor.
- Frozen Shredded Hash Browns – No peeling, no chopping—just dump and go.
Pro Tip: Want extra crispiness? Try using a mix of shredded hash browns and diced hash browns for a little texture contrast.
How To Make Crack Potatoes Casserole?
Step 1: Preheat & Prep
Preheat your oven to 400ºF and grease a 9×13-inch baking dish. If you forget to grease it (like I have before), just be prepared to fight with the first scoop.
Step 2: Mix the Creamy Base
In a large mixing bowl, stir together:
- Sour cream
- Shredded cheddar cheese
- Cooked, chopped bacon
- Ranch dressing mix
Mix it all up until it looks like something you definitely want to eat straight from the bowl (I won’t judge).
Step 3: Add the Hash Browns
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Now, gently fold in the frozen shredded hash browns until everything is evenly coated in that ranchy, cheesy, bacon-y goodness.
Step 4: Transfer to the Baking Dish
Dump the mixture into your greased baking dish and spread it out evenly. No need to be neat—it’s all about flavor here.
Step 5: Bake Until Golden & Bubbly
Pop it in the oven and bake for 45-60 minutes, or until the top is golden brown and your kitchen smells like heaven. If your family starts hovering around the oven, you know you did it right.
Step 6: Let It Rest (If You Can Wait)
Once it’s out of the oven, let it sit for 5-10 minutes. I know it’s hard, but this helps everything set up and makes scooping easier. Then? Dig in and enjoy!
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Bake at 350ºF for 15-20 minutes or microwave in 30-second bursts until warmed through.
Variations and Substitutions:
This dish is already perfect, but hey, if you want to switch it up, go for it:
- Make it spicy – Add diced jalapeños or a dash of hot sauce.
- Extra cheese? Always a good idea. Try adding mozzarella or pepper jack.
- Swap the hash browns – Diced potatoes make for a chunkier, heartier casserole.
- Crunchy topping? Sprinkle crushed Ritz crackers or panko breadcrumbs on top for an extra crispy finish.
What to Serve with Crack Potatoes Casserole?
This casserole is already the star of the show, but if you want to round out your meal, here are some killer pairings:
- Grilled steak or chicken – The creamy potatoes balance out the protein perfectly.
- A crisp green salad – Because we have to pretend to eat something healthy.
- Roasted veggies – Green beans, asparagus, or Brussels sprouts work great.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Assemble it, cover, and refrigerate. Bake when you’re ready.
Can I use fresh potatoes instead of frozen hash browns?
You can, but I wouldn’t. Fresh potatoes release more moisture, so you’ll need to squeeze them really well before using.
Can I make this in a slow cooker?
Yes! Cook on low for 4-5 hours or high for 2-3 hours—just wait to add any crunchy toppings until the last 30 minutes.
And that’s it! An easy, cheesy, ridiculously good casserole that’ll make you the most popular person at any gathering. Try it out, and let me know if your family becomes as obsessed as mine does!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crack Potatoes Casserole
Ingredients
- 2 16-ounces containers sour cream
- 2 c shredded cheddar cheese
- 1½ c cooked chopped bacon about 1½ lb bacon
- 2 1-ounce packages Ranch Dressing mix
- 1 32-ounce bag frozen shredded hash brown potatoes
Instructions
- Preheat your oven to 400ºF. Grease a baking dish measuring 9x13 inches.
- In a bowl combine sour cream, cheddar cheese, bacon and Ranch Dressing mix.
- Gently incorporate the hash potatoes until they are well coated.
- Move the mixture to the baking dish that you prepared earlier.
- Bake it for 45 to 60 minutes until it turns brown and starts bubbling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
