Printable Recipe
Mashed Potato Casserole with Cheese & Crispy Bacon
Creamy mashed potatoes topped with mozzarella, cheddar, Parmesan and crisp bacon, then baked until bubbling and golden.
Prep time
25 min
Cook time
45 min
Total time
1 hr 10 min
Yield
8
Ingredients
13
Steps
15
Filed under: side dish, fried, over 1 hour, pork, potato, crispy.
Source channel: Essen Recipes
Key ingredients
MASHED POTATOES, Yukon Gold or Russet potatoes, peeled and cut into chunks, whole milk, unsalted butter, sour cream.
Ingredients
- MASHED POTATOES
- 1.5 kg Yukon Gold or Russet potatoes, peeled and cut into chunks
- 120 ml whole milk
- 115 g unsalted butter
- 80 g sour cream
- 20 g Parmesan, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg, optional
- TOPPING
- 100 g mozzarella, grated
- 100 g mature cheddar, grated
- 30 g Parmesan, grated
- 200 g bacon
- 7–8 chive sprigs, chopped, optional
Method
- Preheat the oven to 190°C (380°F).
- Place the potatoes in a large saucepan and cover with cold water.
- Add a generous pinch of salt, bring to the boil and simmer for 15–20 minutes, until fork-tender.
- Meanwhile, place the bacon in a frying pan over medium-low heat.
- Cook for about 5 minutes on each side, or until crisp and golden.
- Transfer the bacon to kitchen paper and leave it to drain.
- Grate the mozzarella, cheddar and both quantities of Parmesan.
- Drain the cooked potatoes thoroughly.
- Add the milk, butter, sour cream, 20 g Parmesan, salt, black pepper and optional nutmeg.
- Mash until smooth and creamy.
- Spread the mashed potatoes evenly in a baking dish.
- Sprinkle the mozzarella, cheddar and remaining 30 g Parmesan over the potatoes.
- Chop or crumble the bacon and scatter it over the cheese.
- Bake for 20–25 minutes, until bubbling and caramelised on top.
- Finish with chopped chives, if using, and serve hot.