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Potato Casserole


  • 5 oz. diced bacon
  • 1 Tbsp. olive oil
  • 2 lb. peeled potatoes, sliced into 1/2-inch thick pieces
  • 8 oz. thinly sliced red onions
  • 1 Tbsp. fresh chopped rosemary
  • 1 Tbsp. chopped fresh thyme


  • 1. Preheat convection oven to 300°F.
  • 2. Cook bacon in skillet on medium heat until brown and crisp. Remove bacon and drain on paper towels. Set aside. Reserve drippings in skillet. Add olive oil to bacon drippings.
  • 3. Sauté potatoes, onions and herbs in skillet on medium heat until potatoes are lightly browned.
  • 4. Place potatoes in well-sprayed 2-quart shallow casserole. Bake 18 to 20 minutes or until tender.
  • 5. Divide mixture among 6 plates. Sprinkle with bacon before serving.
  • Nutritional information per serving: Calories 293; Total Fat 14g; Saturated Fat 4g; Trans Fat 0;
  • Cholesterol 17mg; Sodium 219mg; Total Carbohydrate 36g; Dietary Fiber 3g; Total Sugars 4g; Protein 6g