Gouda Mashed Potato Cassarole Recipes

GOUDA MASHED POTATO BAKE

Steps:

• When ready to cook, set Traeger temperature to 375˚ F, and preheat lid closed for 15 minutes.
• Boil diced potatoes and garlic in salted water until tender.
• Drain and add cream cheese, sour cream, heavy cream, butter, egg, salt, pepper, and chives.
• Mash.
• Add mixture to a greased cast iron skillet or casserole dish.
• Top with a few pats of butter, smoked paprika, additional chives.
• Cover and refrigerate until ready, or add to a heated 375˚ grill and bake for 30 - 40 minutes until golden.

MASHED-POTATO CASSEROLE WITH GOUDA AND BACON

Steps:

• Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.
• Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.
• Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.
• Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.

MASHED POTATO CASSEROLE WITH GOUDA AND BACON

Steps:

• 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.

GOUDA MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Boil potatoes in salted water in large pot over high heat until tender, 12 minutes.
• Drain, return potatoes to the pot, and dry over medium heat for 1 minute.
• Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside.
• Saute bacon in a skillet over medium-high heat until crisp.
• Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt.
• Assemble casserole, spreading half the potatoes in a 2 quart casserole dish.
• Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese.
• Bake until golden, 30 minutes.
• Garnish with chives.

GOUDA MASHED POTATO CASSAROLE

Steps:

• preheat oven to 375 boil potatoes in salted water in a large pot over high heat until tender, 12 minutes. Drain, return potatoes to the pot, and dry over medium heat for 1 minute. Off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside. Saute bacon in a skillet over medium-high heat until crisp. Drain on a paper towl lined plate, then stir into mashed potatoes; season with salt. Assemble cassarole, spreaing half the potatoes in a 2-qt casserole dish. Top with 1 cup cheese, spread with remaining potatoes, then top with remaining cheese. Bake until golen, 30 minutes. Garnish with chives.

GOUDA MIXED POTATO MASH

Steps:

• Place Yukon Gold and sweet potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk. Stir in cheese, paprika, salt and pepper.