GOUDA MASHED POTATO CASSEROLE
Make and share this Gouda Mashed Potato Casserole recipe from Food.com.
Provided by CIndytc
Categories Potato
Time 1h15m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 8
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.
GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
- Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
- Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
MASHED POTATOES WITH DILL
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.
MASHED-POTATO CASSEROLE WITH GOUDA AND BACON
Provided by Rick Rodgers
Categories Potato Side Bake Kid-Friendly High Fiber Father's Day Dinner Casserole/Gratin Gouda Bacon Family Reunion Potluck Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 7
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.
GOUDA MIXED POTATO MASH
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you'll discover delicious pockets of melted cheese throughout the dish. -Shelby Goddard, Baton Rouge, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 189mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
HOLIDAY POTATO CASSEROLE WITH GOUDA, GARLIC, AND THYME
Not neccessarily for holidays, but for anytime you want a nice comfort dish. As usual, I do not peel my potatoes. Also, to prevent lumps, I add the flour to about 2 tablespoons of chicken broth in a jar, shake it hard, then add to the butter. Cooks Illustrated suggests using the large, coarse grains of kosher salt which makes sprinkling easy. They also suggest if you can find it, try substituting rich, creamy Italian (not Danish) fontina cheese for the Gouda. Adapted from Cooks Illustrated, Nov. 1999 issue. Hope you enjoy!
Provided by Scoutie
Categories Potato
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust one oven rack to lower-middle position and second oven rack to highest position; heat oven to 400 degrees.
- Toss together cheese, garlic, and thyme in small bowl; set aside.
- Heat butter in medium saucepan over medium heat until foaming; whisk in flour and cook until golden and bubbly, about 30 seconds.
- Whisking constantly, gradually add chicken stock. Increase heat to high, add bay leaf, and bring to boil.
- Reduce heat to medium and simmer, stirring occasionally, until mixture thickens, about 2 minutes. Off heat, remove and discard bay leaf; cover to keep sauce warm.
- Alternating Yukon Gold and russet slices, arrange a third of potatoes in snug overlapping rows in 9x13 baking dish, Sprinkle potato layer evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and a third of cheese mixture. Make a second layer with same amount of potatoes, salt, pepper, and cheese. Make a third layer with same amount of potatoes, salt, and pepper, but reserve remaining cheese. Pour warm sauce over potatoes, tilting pan side to side to distribute evenly.
- Cover with foil and bake on lower-middle rack 45 minutes.
- Remove foil and continue to bake until potatoes are tender, about 45 minutes longer.
- Remove potatoes from oven and sprinkle with remaining cheese; bake on highest rack until cheese is golden brown, about 5 minutes.
- Cool 10 minutes and serve.
Nutrition Facts : Calories 367.7, Fat 12.2, SaturatedFat 7.2, Cholesterol 43.1, Sodium 558, Carbohydrate 50.7, Fiber 4.8, Sugar 4.2, Protein 14.7
MASHED POTATO CASSEROLE WITH GOUDA AND BACON
Wow! This recipe is from Bon Apetit and this casserole pairs well with pork loin or a roasted chicken. Heck, the casserole is a meal in itself. The flavor of bacon and gouda are wonderful together. be sure and use applewood bacon and smoked gouda for the best combination.
Provided by pamela t.
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
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.
SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE
Make and share this Smoked Gouda Mashed Potatoes - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
- Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
- Drain.
- Return the potatoes to the saucepan and add the butter, cream, and cheese.
- Mash the potatoes, stirring to incorporate the seasonings.
- Season with salt and freshly ground white pepper. Serve warm.
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MASHED-POTATO CASSEROLE WITH SMOKED GOUDA AND BACON …
From bonappetit.com
4.2/5 (42)Servings 6-8
- 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.
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