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To take your Cheesy Autumn Bliss Potato Bake to the next level, consider adding crispy bacon. The savory and smoky notes of bacon can elevate the flavor profile of this comforting dish, providing an additional layer of complexity that complements the creamy potatoes and rich cheese.

Cheesy Fall Breakfast Potato Bake

Experience the cozy warmth of fall with the Cheesy Autumn Bliss Potato Bake. This comforting dish combines fluffy russet potatoes, sautéed onions, and vibrant bell peppers, all enveloped in a rich, creamy cheese blend. Perfect for gatherings or a family dinner, this seasonal delight is not just a meal, but a heartwarming experience that invites sharing. Easy to prepare and deliciously satisfying, it’s a must-try for cheese lovers this autumn!
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Ingredients
  

4 large russet potatoes, peeled and diced into bite-sized chunks

1 cup sharp cheddar cheese, freshly grated

1 cup mozzarella cheese, freshly grated

1/2 cup cream cheese, softened to room temperature

1/2 cup sour cream

1 small onion, finely chopped

1 bell pepper (red or yellow), diced for sweetness

4 slices of crispy cooked bacon, crumbled (optional for added flavor)

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon smoked paprika for a touch of depth

Salt and pepper to taste

1/4 cup fresh parsley, chopped, for garnish

Olive oil for drizzling and greasing

Instructions
 

Preheat the oven: Begin by preheating your oven to 400°F (200°C). Prepare a 9x13 inch baking dish by greasing it with cooking spray or brushing a light coating of olive oil over the surface.

    Prep the Potatoes: Fill a large pot with salted water, add the diced potatoes, and bring to a boil. Cook until the potatoes are just tender but not falling apart, approximately 10-12 minutes. Once ready, drain the potatoes well and set them aside.

      Sauté the Veggies: In a large skillet, pour in a drizzle of olive oil and heat over medium heat. Add the finely chopped onion and diced bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until they become soft and fragrant.

        Mix the Base: In a spacious mixing bowl, combine the softened cream cheese and sour cream. Add in the garlic powder, dried thyme, smoked paprika, and a pinch of salt and pepper. Stir the mixture until it is smooth and well-blended.

          Combine Ingredients: Gently fold the drained potatoes, sautéed onion, and bell pepper into the cream cheese mixture. If using, sprinkle the crumbled bacon on top. Add half of both the sharp cheddar and mozzarella cheeses. Carefully stir to combine, ensuring you don’t mash the potatoes.

            Layer the Bake: Scoop the potato mixture into the prepared baking dish, spreading it evenly across the bottom. Evenly sprinkle the remaining cheddar and mozzarella cheeses on top for a cheesy crust.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for another 10-15 minutes, until the cheese is bubbling and golden brown.

                Garnish and Serve: After removing from the oven, allow the dish to rest for about 5 minutes for easier serving. Finish with a sprinkle of freshly chopped parsley to brighten the dish before serving. Enjoy this hearty, cheesy delight warm for breakfast or as a comforting side dish!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6