There are some dishes that come from fancy cookbooks, and then there are the ones born out of making do with what was on hand. This old-fashioned oven baked 3-ingredient bacon drippings potato casserole belongs firmly in that second camp, and that is exactly what makes it so dear. Thin-sliced potatoes baked in savory bacon drippings with a good sprinkle of salt turn tender in the middle and crisp around the edges, making a humble pan of food taste rich, hearty, and deeply comforting. It is the kind of practical Midwestern cooking that carried families through lean years and still earns a place on the table today.
Serve this casserole alongside fried eggs for breakfast, with meatloaf or roast chicken for supper, or next to a pot of beans when you want a plain, satisfying meal. A crisp green salad or simple stewed green beans make a nice contrast to the rich potatoes, and if you are serving a crowd, this dish fits right in with ham, sausages, or any skillet-cooked meat.
Oven Baked 3-Ingredient Bacon Drippings Potato Casserole
Servings: 6
Ingredients
2 1/2 pounds russet potatoes, peeled and thinly sliced
Directions
1. Heat the oven to 375°F and lightly grease a 9x13-inch glass baking dish with a little of the bacon drippings.
2. Pat the sliced potatoes dry, then layer half of them in the baking dish. Drizzle with half of the bacon drippings and sprinkle with half of the salt.
3. Add the remaining potatoes in an even layer, then finish with the rest of the bacon drippings and salt, making sure the top is coated as evenly as possible.
4. Cover the dish with foil and bake for 35 minutes. Remove the foil and continue baking for 25 to 35 minutes more, until the potatoes are tender and the top is golden brown with crisp edges.
5. Let the casserole rest for 10 minutes before serving so the layers settle and the edges stay crisp.
Variations & Tips
For extra crispness: Spread the potatoes in a slightly thinner layer or bake a few minutes longer uncovered at the end. A shallower layer gives you more of those treasured browned edges.
Choose the right potato: Russet potatoes bake up fluffy inside and crisp outside, which makes them ideal here. If you use Yukon Golds, the casserole will be a little creamier and a touch less crisp.
Salt carefully: Bacon drippings can vary quite a bit depending on how the bacon was seasoned. If your drippings are already salty, start with a little less salt and adjust next time if needed.
Make it old-fashioned: If you remember this dish from a farm table, you can leave the potato slices a little uneven instead of fussing over perfection. Those thinner bits get especially crisp and flavorful.
