Baked Mashed Potato Casserole

Submitted by Nancy G.

"A good choice for holidays or a special occasion that is just a little bit different."

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 10

ingredients

• 2 lbs about 6 medium russet potatoes
• 2 tablespoons butter
• 1⁄8 cup cream or 1/8 cup milk
• 1⁄8 cup chicken broth or 1/8 cup vegetable broth
• salt and pepper
• 2 tablespoons butter
• 1⁄2 red sweet bell pepper, diced (capsicum)
• 2 stalks celery, diced
• 1 small onion, diced
• 2 eggs, beaten
• 2 slices day-old bread, roughly chopped into 1/4-inch bits
• 1⁄4 cup grated gruyere cheese
• 1⁄2 cup grated parmesan cheese
• sweet Hungarian paprika

directions

1. Preheat oven to 350º. Spray a 2-quart casserole dish with cooking spray.
2. Cook potatoes in salted water until tender. Drain. Add 2 Tbsp butter, cream and broth, and roughly mash so they are not quite smooth, but not too chunky. Season with salt and pepper to taste.
3. While potatoes are cooking, sauté red bell pepper, celery and onion in 2 Tbsp of butter until softened. Do not brown. Let cool to room temperature.
4. When cool, mix in beaten eggs, bread bits, and Gruyere cheese.
5. Combine egg and vegetable mixture with mashed potatoes, mixing gently until just barely combined.
6. Pour into greased casserole dish. Top with grated Parmesan cheese and sprinkle with paprika.
7. Bake at 350º for 45 minutes.