Mashed-Potato Casserole with Smoked Gouda & Bacon

Okay darlings this is the best comfort food I’ve had in ages, adapted from a March ’09 recipe in Bon Appetit…seriously, and I’m not a tater person by nature…as usual, I’ve noted the source of my ingredients…

Mashed-Potato Casserole with Smoked Gouda & Bacon

6 slices thick-cut bacon (courtesy of my friend’s recently deceased oinker, Gizmo)
Handful of green onions, chopped (from the garden – the easiest thing to grow EVAH)
6 medium sized local organic red potatoes, peeled & chopped into 1 1/2″ cubes
3/4 cup sour cream (Tillamook local, non-RBST)
1/3 cup local buttermilk
1/2 stick local organic butter
2 cups (8 oz) smoked gouda, grated

Grease a casserole dish.  Cook bacon in cast iron skillet until just crisp (not too crispy!), then transfer to plate to drain.  Chop and place in medium bowl, and toss with green onions.

Boil potatoes covered in a large pot with a little bit of salt, keeping a lid slightly ajar, 15-20 minutes.  Drain well then put back in pot, cooking on low for 2 minutes, stirring often until dry.  Add sour cream, butermilk and butter and mash with the potatoes.  Stir in 1 1/2 cups of cheese and all of the bacon mixture.  Season with salt and pepper and then pour into the casserole dish.  Sprinkle rest of cheese on top and bake at 375 for 30 minute (cheese is melted, edges of potatoes are bubbly).


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