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id
576
Name
Mashed Potato Casserole with Smoked Gouda and Bacon
Main Dish Category
Side Dish
Secondary Dish Category
Cheese,
Main Ingredient
Russet Potatoes
Other Ingredient
Smoked Gouda
Number of People
8
List of Ingredients
6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 lbs. russet potatoes, peeled, cut into 1 1/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 oz.) coarsely grated smoked Gouda, divided
Description
Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss.
Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender; 15 to 20 minutes. Drain well.
Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over.
Preheat over to 375 degrees. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes. Sprinkle with reserved bacon mixture and serve.
Time
45 minutes plus baking
Cooking Type
Bake
Difficulty (1-5)
2
Notes
May be prepared ahead up to placing in baking sheet. Refrigerate up to 8 hours and then bake an additional 10 minutes at least.
Origin
Bon Appetit March 2009
Image