Author Notes
A savory version of the classic apple dessert, Brown Betty, this recipe subs potatoes for apples -- you’re gonna love it. —Sippity Sup (Greg Henry)
Test Kitchen Notes
WHO: Sippity Sup (Greg Henry) lives in Los Angeles, CA where he hosts the monthly podcast, The Table Set.
WHAT: A fully-loaded mashed potato casserole with cheddar, bacon, sour cream, and herbs.
HOW: Combine mashed potatoes with cream cheese, sour cream, chives, cheddar cheese, and crumbled bacon in a casserole dish. Top with herbed and buttered pieces of bread and more cheese. Bake until golden and serve topped with bacon and chives.
WHY WE LOVE IT: It doesn't get more "meat and potatoes" than this. This dish combines potatoes with our most-craved foods (bacon, butter, and cheese) into the ultimate side dish. Serve it in lieu of classic mashed potatoes or eat it for brunch with a poached egg on top. —The Editors
Ingredients
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8
slices thick cut bacon, at room temperature
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3 pounds
Idaho russet potatoes, peeled and cut into 2-inch chunks
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1 1/2 teaspoons
kosher salt, divided
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4 ounces
cream cheese, at room temperature
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1/2 cup
sour cream
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1/4 cup
minced chives
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1 cup
coarsely grated cheddar cheese, divided
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1/4 teaspoon
freshly cracked black pepper
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4
slices good-quality white sandwich bread, crusts removed
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3 tablespoons
melted butter
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1/4 teaspoon
crumbled dried sage leaves
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1/4 teaspoon
crumbled dried thyme leaves
Directions
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Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and begin to cook. After 8 minutes, flip the bacon and continue cooking until crispy, 5 to 7 minutes more. Transfer to paper towel-lined plate to drain. Roughly chop or crumble and set aside.
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Place oven rack in center position and preheat oven to 350º F.
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Put potatoes and 1 teaspoon salt into a large saucepan. Add just enough water to cover by about 1 inch. Bring to a boil, then reduce to a simmer. Cover pan and cook until potatoes fall apart when poked with a fork, about 20 minutes. Strain potatoes, then return half of them to the hot, dry pan. Turn heat to low and cook uncovered, shaking the pan often to evaporate as much water from hot potatoes as you can, about 2 minutes. Remove potatoes from the pan and set aside. Repeat with remaining potatoes. Let potatoes cool somewhat, then push through a ricer into a large bowl. You may alternatively mash them with a masher or fork. Add cream cheese and sour cream. Mix until smooth. Add chives, 1/2 cup cheddar cheese, half the bacon, remaining 1/2 teaspoon salt, and black pepper. Stir until well-combined. Taste and adjust seasoning if necessary.
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Use a large chefs knife to cut bread slices into 1/2-inch cubes, then briefly chop into rough chunks of varying sizes. Move to a large bowl. Pour in melted butter, tossing to coat bread chunks. Add dried herbs and mix well. Set aside.
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Transfer potato mixture to a shallow 2 1/2- to 3- quart casserole dish or 9 x 13-inch baking dish. Top with remaining 1/2 cup cheddar cheese and herbed bread chunks.
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Place on the center rack of the heated oven and bake, rotating halfway through, until top is golden, about 30 minutes. Remove from oven, garnish with remaining bacon. Serve hot.
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