Mashed Potato Casserole with Smoked Gouda and Bacon
recipe from Bon Appetite March 09
6 slices of thick cut bacon (preferably applewood smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled and cut into 1 ½ inch cubes
¾ cup sour cream
1/3 cup whole milk
¼ cup butter (1/2 stick)
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Butter a 9x13 inch-baking dish. Cook bacon in a large heavy skillet until golden brown and crisp. Transfer to a paper towel to drain. Chop the bacon and place into a medium bowl. Add the green onions and toss to combine.

Place the potatoes in a large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, about 15 to 20minutes. Drain well.

Return the potatoes to the pot. Cook over low heat, stirring often, until the potatoes are dry and a light film forms on the bottom of the pot, about 2 minutes. Add the sour cream, milk and butter. Using the potato masher, mash until almost smooth. Stir in 1 ½ cups of the smoked Gouda and bacon. Season with salt and pepper. Spread potato mixture in a prepared baking dish. Sprinkle with remaining ½ cup Gouda.

Preheat the oven to 375 and bake until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 if chilled).

This recipe can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.