Mashed Potato Casserole

Von RecipeTin Eats · 60 Min.

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Zubereitung

1. Place the bacon in a cold non-stick pan over medium heat with no oil, and let the fat render.
2. Once melted fat appears, raise the heat to medium-high and stir for about 3 minutes, until golden.
3. Drain the bacon on paper towels.
4. Peel the potatoes and cut them into 3 cm (1 inch) chunks.
5. Put the potatoes in a large pot, cover with water to 10 cm (4 inches) above them, and add 1 tablespoon salt.
6. Bring to a boil over high heat, then reduce so the water simmers rapidly. Cook about 15 minutes, until very soft and falling apart when pierced with a fork.
7. Drain well, return the potatoes to the pot, and leave for 1 minute, shaking occasionally, to let steam escape.
8. Mash the potatoes with the milk (plus the extra milk if making ahead), butter, sour cream and 1 teaspoon salt until smooth. Do not use a food processor, blender or beater.
9. For make-ahead: let cool fully on the counter, cover tightly and refrigerate. Take out 2 hours before reheating.
10. Preheat the oven to 200°C / 400°F (180°C fan).
11. Spread the potato in a 2 litre (2 quart) baking dish and smooth the top.
12. Sprinkle with the cheeses, then the bacon.
13. Cover loosely with foil and bake 20 minutes if freshly made, or 35 minutes if make-ahead.
14. Remove the foil and bake a further 10 minutes, until the cheese is bubbly and golden.
15. Sprinkle with green onion and serve.

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