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MASHED POTATO CASSEROLE, WITH CHEESE AND BACON Recipe

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This recipe for MASHED POTATO CASSEROLE, WITH CHEESE AND BACON, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  

Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Read how to REALLY make mashed potatoes in this recipe. A lot of people leave out one important step. That is to return drained potatoes to pan and cook out all of the water, before adding anything else.

Sometimes you want mashed potatoes, but there is nothing to make gravy with. Here is a yummy side dish.

6 - 8 servings
6 slices thick bacon, cooked crisp and chopped
3 large green onions, chopped small
3 pounds russet potatoes, peeled and cut into 1 1/ 2 inches cubes
cup sour cream
1/3 cup whole milk
cube butter
2 cups coarsely grated cheese, divided, Smoked Gouda is very good in this, or Sharp Cheddar

Directions:
Directions:
Heat oven to 375
Spray 13x9 x2 inch pan with cooking spray. Mix chopped green onions and cooked bacon in a bowl. Put potatoes in a large pot and cover with cold water, sprinkle with salt, cover and bring to a boil with lid ajar. Cook about 15-20 minutes until potatoes are tender. Drain well. RETURN potatoes to pot and cook on low heat for about 2 minutes, shaking pan often until potatoes are dry and there is a light film on bottom of pan. Remove from heat, add the sour cream, milk and butter, mash potatoes until almost smooth, stir in of the cheese and of the bacon and onion mixture. Season with salt and pepper. Spread into prepared pan, top with remaining cheese and bake 30 minutes until cheese melts and potatoes are bubbling. Sprinkle remaining onion and bacon mixture over and serve. Can be made 8 hours ahead, cover and chill. Bake about 40 minutes as above, if chilled.

 

 

 

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