Mashed Potato Casserole with Cheese & Crispy Bacon
When I made this casserole for my YouTube channel, my sons..
When I made this casserole for my YouTube channel, my sons finished the whole tray in less than half an hour and asked for more. And so I made another one right away: the good thing is that it’s so quick and easy to cook, and I had mashed potato leftovers in the fridge. They didn't finish the second one, but enjoyed a little nibble - especially the crispy cheese and bacon on top… 😋😅
It is partially based on a dish I once tried in the Occitanie region of France – aligot potatoes, which are basically mashed potatoes whisked with very young cheese. It is usually served with duck confit. The mashed potatoes, which are similar in texture to the inside of a marshmallow, burned over a campfire. Very comforting!
If you have lots of mashed potatoes leftover, this method will help you reuse them.
This casserole is a perfect accompaniment to a Sunday roast, a Christmas turkey, or even by itself for dinner. The quality of the potatoes makes a big difference to this dish, so I will give some tips in the notes.
INGREDIENTS:
For the Mashed Potatoes:
🥔 3 lbs (1.5 kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
🥛 1/2 cup (120 ml) whole milk
🧈 1/2 cup (115 g) unsalted butter
🍶 1/3 cup (80 g) sour cream
🧀 1/4 cup (20 g) grated Parmesan cheese
🧂 1 tsp salt
🖤 1/2 tsp black pepper
🌰 1/4 tsp ground nutmeg (optional)
For the Topping:
🧀 1 cup (100g) shredded mozzarella cheese
🧀 1 cup (100g) shredded sharp cheddar cheese
🧀 1/3 cup (30g) grated Parmesan cheese
🥓 6 oz (200 g) bacon
🌿 7-8 sprigs of chives (optional)
🍴 Kitchen utensils: large pot, chopping board and knife, frying pan, cheese grater, spatula, tweezers, paper towels, colander, potato masher, baking tin.
METHOD:
Preheat the oven to 380°F (190°C).
Start by peeling and roughly cutting 3 lbs (1.5kg) of potatoes to save cooking time. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer for 15-20 minutes, or until the potatoes are fork-tender. To check if the potatoes are cooked, pierce them with a knife - it should go in and out easily when the potatoes are ready.
Meanwhile, fry 6oz (200g) of bacon in a frying pan over a medium/low heat for 5 minutes on each side or until golden and crisp. No need to add oil. When cooked, let it rest on the paper towel to absorb the fat.
Grate 1 cup (100g) mozzarella, 1 cup (100g) cheddar and ⅓ cup (30g) parmesan.
When the potatoes are cooked, drain through a colander. Add ½ cup (120ml) milk, ½ cup (80g) sour cream, ½ cup (115g) butter, ¼ cup (20 g) grated Parmesan cheese, 1 teaspoon salt, ½ teaspoon black pepper and ¼ teaspoon ground nutmeg. Mash the potatoes until smooth and creamy.
Place the mashed potatoes into the baking tin and spread them out in one layer.
Sprinkle the grated cheese on top.
Cut the crispy bacon into small pieces and add to the top of the casserole.
Bake in the oven at 380°F (190°C) for about 20-25 minutes until nicely caramelized.
Serve with chopped chives (optional).
NOTES:
🥔 Potatoes: You may have noticed in the ingredients list that I recommend Yukon Gold or Russet potatoes for the casserole as they are perfect for mash – not too starchy, not too waxy. Waxy potatoes (such as red potatoes, fingerlings, peewee) are to be avoided - they are perfect for roasting but will make a lumpy mash. Starchy potatoes should not be overcooked as they will fall apart. I would recommend roasting them unpeeled rather than boiling them and then mash them as per my method.
🥕🍠 Other vegetables: If you are looking for something fancy and unusual to add to your festive table, try this casserole with sweet potatoes. If you love root vegetables, you can experiment by adding some boiled or roasted celeriac, parsnips, carrots or Jerusalem artichokes to mash with the potatoes.
🧀 Cheese: For the topping you can use any cheese you like: gruyere, manchego, pecorino, etc.
🌶️ Spices: A little nutmeg adds warmth to the flavor – not overpowering, but enhancing the taste of the cheese and potatoes. But why not try some paprika instead, or herbs such as thyme, rosemary, sage or parsley, either dried or fresh? They all go very well with both potatoes and cheese.
🥡 Leftovers: The casserole will keep in the fridge for up to 3 days. Warm in the oven, covered.
SUBSTITUTIONS:
🥓 Bacon / 🌱 Vegetarian:
Use turkey or beef bacon if you don’t eat pork. For a vegetarian/vegan option, try shiitake mushrooms and/or some smoked tofu.
🥛 Lactose-Free / 🌱 Vegan:
Milk: To substitute the milk, use the same amount of unsweetened almond or soy milk.
Sour Cream: For a vegan (and lactose-free) sour cream, try this: soak a handful of cashews overnight, strain and blend well with 1 tbsp lemon juice, ¾ tbsp salt, and a little vinegar. Season to taste.
Butter: Substitute 3 tablespoons of olive oil for butter.
Cheese: Look for vegan, lactose-free cheese substitutes in the shop. Make sure that they taste good (since some of them might be questionable) and that they have the ability to melt.
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Please feel free to ask anything about this recipe. I’ll be happy to answer!
Perfect side for Christmas. I'm certain that the grands will love it! Blessings
😋