The other evening as I started to prepare supper I had a hankering for potatoes—really good, full of calories potatoes. 😉 So, I began a search for a new recipe to try out on the fam.
I looked through many recipes online and in my cookbooks. This one popped out at me. It made my mouth water as I read the ingredients. Lucky me, I had all the ingredients, which is not always the case.
Yes, there are a few steps, but this dish is well worth it! I was in the kitchen anyway, so it worked out nicely while I was preparing the rest of the meal. I started with the recipe and worked on main dish and salad in between casserole steps. I paired this casserole with Swedish Meatballs and a tossed green salad with fresh tomatoes. (It’s that time of year!) I’ll post the Swedish Potatoes soon. 🙂
Perhaps you have some new potatoes from your garden. If the skins are thin, I wouldn’t bother peeling them. Just give them a good scrub.
I think you’ll like it, too.
- 6 large potatoes
- pinch salt
- 6 slices bacon
- 1 C milk
- ½ C (scant) mayo
- ½ C sour cream (I used chip dip)
- ½ stick butter
- pinch of garlic salt
- Black pepper to taste
- 2 C Shredded cheddar
- Heat oven to 400 degrees. Grease 8x8 or 9x9" baking dish.
- Peel potatoes and cut them into 1 " cubes. Cook potatoes until done, approx 12 minutes.
- While potatoes are cooking, microwave the bacon. Drain on paper towels. Cut up into small pieces and set aside.
- Add milk, mayo, sour cream, butter, garlic salt, pepper and 1 C of cheese to a stand mixer with paddle attachment. Whip the mixture until thoroughly combines. Drain potatoes and add to the mixture. Mix again to combine , then whip potatoes. Leaving little chunks works well.
- Spoon mixture into baking dish. Sprinkle bacon and remaining cup of cheese atop, then heat through about 20 minutes.
Now that fall is upon us, I look forward to using my oven to try some new dishes.
Enjoy, my friends.