Mashed Potato Casserole with Cheese & Crispy Bacon
A cozy, layered potato casserole inspired by the classic mash-and-bake idea, but with a twice-baked soul: fluffy mashed potatoes folded with sweet caramelized onions, smoked Gouda, and a touch of Dijon, then topped with buttery herbed panko for a crisp finish. It is rich, savory, and make-ahead friendly.
A cozy, layered potato casserole inspired by the classic mash-and-bake idea, but with a twice-baked soul: fluffy mashed potatoes folded with sweet caramelized onions, smoked Gouda, and a touch of Dijon, then topped with buttery herbed panko for a crisp finish. It is rich, savory, and make-ahead friendly.
Ingredients
17 ingredients- Fat
- 20g
- Carbs
- 38g
- Protein
- 12g
Whole recipe (8 servings): 3040 kcal
- 3 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 4 tablespoons unsalted butter, divided
- 2 medium yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 cup sour cream
- 1/2 cup whole milk, warmed
- 2 large eggs, lightly beaten
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 6 ounces smoked Gouda, shredded (about 1 1/2 cups), divided
- 1 cup panko breadcrumbs
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
Method
7 steps- Preheat oven to 400°F (200°C). Butter a 9x13-inch baking dish.
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, 15–18 minutes. Drain well and return to the pot; let steam-dry for 5 minutes.
- While potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add onions and sugar. Cook, stirring occasionally, until deep golden brown and jammy, 20–25 minutes. If onions stick, add a splash of water. Set aside.
- Mash potatoes with a potato masher or ricer until smooth. Stir in remaining 2 tablespoons butter, sour cream, warmed milk, eggs, Dijon, pepper, nutmeg, and remaining 1/2 teaspoon salt. Fold in caramelized onions and 1 cup of the shredded Gouda. Spread mixture evenly in the prepared dish.
- In a small bowl, combine panko, chives, parsley, garlic powder, olive oil, and remaining 1/2 cup Gouda. Scatter evenly over potatoes.
- Bake until topping is golden and crisp and casserole is heated through, 25–30 minutes. Let rest 10 minutes before serving.
- Make-ahead: Assemble through step 5, cover, and refrigerate up to 24 hours. Add 10–15 minutes to baking time if cold.
Recipe notes
Helpful tips
- For extra crisp topping, broil 1–2 minutes after baking, watching closely.
- Use a ricer for the smoothest potatoes, or mash by hand for a more rustic texture.
- Smoked Gouda can be swapped with smoked Cheddar or Gruyère.
Equipment
- 9x13-inch baking dish
- Large pot
- Large skillet
- Potato masher or ricer
- Mixing bowls
- Wooden spoon or spatula
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven or microwave until hot.
Additional tips
- Contains dairy, eggs, and gluten. Not suitable for those with these allergies. Ensure eggs are fully cooked; casserole should reach 160°F internally.
Recipe inspiration
Inspired by Essen Recipes
Estimated nutrition
Per serving: 380 calories
Fat: 20 g · Carbs: 38 g · Protein: 12 g
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