Being that this is the end of National Barbeque Month, we finally pulled out the grill. It was long overdue! While my grillmaster husband was getting the grill prepared, I started on a side dish I have waiting to make.
I found this potato recipe in the March 2009 Bon Appetit magazine that I found on the clearance rack at T.J. Maxx/Homegoods (who knew they had $1 food magazines there?). I was flipping through and knew I needed to make this one. The smoked gouda is what makes this casserole delish. If you are need of some good smoked gouda, try Whole Foods. The original recipe did call for green onions, but I did not add them. I don’t have a picture this time, because I just didn’t like any of the ones I took (not a good excuse huh?).
Mashed Potato Casserole with Smoked Gouda and Bacon
Bon Appetit-March 2009
6 slices thick-cut smoked bacon
3 pounds Idaho potatoes, peeled and cubed
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
1. Use cooking spray on a 13x9x2 inch baking dish. Preheat oven to 375 degrees. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon and set aside.
2. Place 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, 15 to 20 minutes. Drain well.
3. 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.
4. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked gouda and 1 cup bacon. Season with salt and pepper.
5. Spread potato mixture in prepared baking dish. Sprinkle remaining gouda on top.
6. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes. Sprinkle with reserved bacon