I recently received a review copy of the Gooseberry Patch Hometown Christmas cookbook. As always, I was excited to flip through it and read the recipes, tips, and stories. Yes, I love those books!
I was especially excited to see their recipe for “cheese and bacon party potatoes.” I have made something similar for a while, but my recipe looked something like this: potatoes + some butter + milk until it’s just right. Season with “enough” salt and pepper. Then add a couple handfuls (or a generous shake of the bag) of shredded cheese and some bacon. Anyone else cook like this?? It works, but it’s not so great for sharing!
However, the similar Gooseberry Patch recipe included some helpful measurements so I was able to use it for a guideline to share my dish with you.
These are fantastic, and easy enough for an everyday family dinner, but they’re also great for pot-lucks and holiday gatherings. I took them to a church fellowship meal recently and brought home a scraped-clean dish.
What you need:
4 c. mashed potatoes
1/2 cup milk
1/4 cup butter, softened
1 1/2 cup shredded cheddar cheese (I used a mix of cheddar and colby-jack, I liked to mix things up!)–Divided
1/2 lb bacon crisply cooked (divided)
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. green onions/chives
What to do:
1. Combine all ingredients, reserving some shredded cheese and bacon, to sprinkle on top. Mix well. I use a hand mixer for this, it’s one of only 2 things I use a mixer for. (the other is meringue, in case you’re wondering).
2. Spread into a greased 3 qt. casserole dish. Sprinkle the top with bacon and cheese.
3. Bake at 350 for 30-40 minutes, until cheese is melted and the top is golden.
Note: You could also use sour cream or whipping cream in place of the milk for a slight variation.