Mashed Potato Casserole with Smoked Gouda and Bacon

I spent a lot of time laying in bed reading the March issue of Bon Appetite magazine over the past few days. Cookbooks and cooking related magazines are like a good novel to me. I can get lost in a good cookbook or magazine just as easily as I can in a good novel. This particular issue had so many recipes that I wanted to make, but since I don’t have unlimited time to cook and bake, I have to be choosy, so I chose this recipe by Rick Rodger. Baked Mashed Potato Casserole with Smoked Gouda and Bacon. Smokey cheese and bacon stirred into rich and creamy mashed potatoes, what more do you have to know…potatoes, cheese, and bacon. Nuff’ said.



This is my entry for this month’s Potato Ho Down hosted by the fabulous Evil Chef Mom, aka Krysta.

I was so surprised that the recipe called for you to return the potatoes back to the pot to cook an additional few minutes. I always do that when I’m making mashed potatoes since I had seen Tyler Florence do it on a very old episode of How to Boil Water. I’ve never seen it referenced in a recipe until now. Letting the water cook out of the potatoes results in really fluffy and light potatoes that are ready to absorb all that yummy butter and milk.

Mashed Potato Casserole with Smoked Gouda and Bacon
Printable recipe
6 slices of thick cut bacon (preferably applewood smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled and cut into 1 ½ inch cubes
¾ cup sour cream
1/3 cup whole milk
¼ cup butter (1/2 stick)
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Butter a 9x13 inch-baking dish. Cook bacon in a large heavy skillet until golden brown and crisp. Transfer to a paper towel to drain. Chop the bacon and place into a medium bowl. Add the green onions and toss to combine.

Place the potatoes in a large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, about 15 to 20minutes. Drain well.

Return the potatoes to the pot. Cook over low heat, stirring often, until the potatoes are dry and a light film forms on the bottom of the pot, about 2 minutes. Add the sour cream, milk and butter. Using the potato masher, mash until almost smooth. Stir in 1 ½ cups of the smoked Gouda and bacon. Season with salt and pepper. Spread potato mixture in a prepared baking dish. Sprinkle with remaining ½ cup Gouda.

Preheat the oven to 375 and bake until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 if chilled).

This recipe can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.



These were creamy and delicious, and Gouda was the perfect cheese to give them a smoky touch.