Mashed Potato Casserole with Gouda and Bacon
6 slices applewood smoked bacon
3 large green onions, finely chopped
3 pounds russet potatoes, peeled and cut into 1-1/2” cubes
3/4 cup sour cream
1/3 cup half and half
1/2 stick of unsalted butter
2 cups (approx. 8 oz) coarsely grated smoked gouda
Salt and pepper to taste
Preheat oven to 375-deg. Butter a 13” x 9” baking dish and set aside.
Cook bacon in a skillet over medium heat until golden brown and crisp. Drain on paper towels, then break the bacon into small pieces. Place in medium bowl and add green onions, tossing to mix well.
Place potatoes in a 4 quart Dutch oven, adding just enough cold water to cover them. Sprinkle with salt, then cover and boil with the lid slightly ajar until the potatoes are tender, about 15 to 20 minutes, then drain.
Return potatoes to pot and cook over low heat, stirring often, until potatoes are dry and a light film forms on the bottom of pot, about 2 minutes. Add the sour cream, the half and half, and the butter. Using potato masher, mash until almost smooth. Then stir in 1-1/2 cups smoked gouda and 3/4 of the bacon mixture. Season with salt and pepper and then spread the potatoes evenly in a prepared dish. Sprinkle the rest of the gouda over potatoes.
Bake until cheese melts and bubbles, about 30 minutes. Remove from oven and sprinkle the reserved bacon and green onions over the potatoes and serve.
Approximate Nutritional Values: http://www.food.com/recipe/gouda-mashed-potato-casserole-276182