Recipe by pamela t.
Wow! This recipe is from Bon Apetit and this casserole pairs well with pork loin or a roasted chicken. Heck, the casserole is a meal in itself. The flavor of bacon and gouda are wonderful together. be sure and use applewood bacon and smoked gouda for the best combination.
Top Review by lazyme
Awesome! I followed directions to a T other than reducing the number of servings for 2 of us. I love smoked gouda and this was a great way to incorporate it into a meal - rather than my usual cheese and crackers appy. lol. Thanks so much for sharing this total keeper. Made for your win in the Football Pool. Congrats again!
- 6 slices thick cut applewood smoked bacon
- 3 green onions
- 3 lbs russet potatoes
- 3⁄4 cup sour cream
- 1⁄2 cup whole milk
- 1⁄4 cup butter
- 2 cups smoked gouda cheese, divided
Directions See How It's Made
- Grease 13 x 9 x2 inch pan or spray with cooking spray.
- Cook bacon in a large heavy skillet until browned; transfer to paper towels and drain.
- Chop bacon and place in a medium bowl.
- Chop green onions, green parts only and add to bowl.
- Shred the gouda cheese; set aside.
- Peel potatoes and cook in a large pot with enough water to cover; sprinkle with salt.
- Cover and boil with lid ajar until potatoes are fork tender, about 15-20 minutes.
- Drain well and return potatoes to pot. Add sour cream, milk and butter.
- Using a potato masher, mash until almost smooth.
- Add 1 1/2 C shredded gouda cheese and 1 C bacon and onions.
- Spread potatoes into casserole and season with salt and pepper.
- Add remaining gouda over the top.
- Bake at 375 F until the cheese melts, about 30 minutes.
- Sprinkle with remaining bacon and onions and serve.