Best Gouda And Dill Mashed Potato Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOUDA MASHED POTATO CASSEROLE



Gouda Mashed Potato Casserole image

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

3 1/2 lbs russet potatoes, peeled & cubed
1 cup whole milk
1/2 cup sour cream
6 tablespoons unsalted butter
6 slices bacon, thick sliced, diced
salt
2 cups gouda cheese, shredded, diveded
1/4 cup chopped fresh chives

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.

MASHED POTATO CASSEROLE WITH GOUDA AND BACON



Mashed Potato Casserole With Gouda and Bacon image

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

6 slices thick cut applewood smoked bacon
3 green onions
3 lbs russet potatoes
3/4 cup sour cream
1/2 cup whole milk
1/4 cup butter
2 cups smoked gouda cheese, divided

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.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

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.

HOLIDAY POTATO CASSEROLE WITH GOUDA, GARLIC, AND THYME



Holiday Potato Casserole With Gouda, Garlic, and Thyme image

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

8 ounces gouda cheese, shredded (about 2 cups)
4 medium garlic cloves, minced (about 1 1/2 tablespoons)
4 teaspoons minced fresh thyme leaves
2 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
3 1/2 cups chicken stock or 3 1/2 cups canned low sodium chicken broth
1 bay leaf
2 lbs yukon gold potatoes, peeled and sliced 1/8 inch thick
2 lbs russet potatoes, peeled and sliced 1/8 inch thick
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper

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

SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE



Smoked Gouda Mashed Potatoes - Emeril Lagasse image

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

3 lbs idaho potatoes, peeled and cubed
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more if needed
3/4 lb shredded smoked gouda cheese
salt
fresh ground white pepper

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.

MASHED-POTATO CASSEROLE WITH GOUDA AND BACON



Mashed-Potato Casserole with Gouda and Bacon image

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

6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

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.

MASHED POTATO CASSEROLE



Mashed Potato Casserole image

Make and share this Mashed Potato Casserole recipe from Food.com.

Provided by Into the Fire

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 -6 russet potatoes
8 ounces cream cheese
8 ounces sour cream
salt, to taste
pepper, to taste
garlic powder, to taste
3 cups cheese, shredded

Steps:

  • Peel, chop, and boil (about 20-25 minutes) the potatoes. Drain.
  • Mix (preferably with a hand mixer) with cream cheese, sour cream, and seasonings.
  • Mix in two handfuls of shredded cheese.
  • Pour into a greased pan and top with more shredded cheese.
  • Cook at 350F until heated (about 30 minutes).

Nutrition Facts : Calories 377.1, Fat 26.1, SaturatedFat 15.4, Cholesterol 73.9, Sodium 530.8, Carbohydrate 24.1, Fiber 2.3, Sugar 2.8, Protein 12.8

CREAMY GARLIC MASHED POTATO CASSEROLE



Creamy Garlic Mashed Potato Casserole image

This is a very smooth and creamy side dish. It's simple to make and uses ingredients that most people have on hand. You can make it early in the day and then just pop it in the oven for dinner that evening. The prep time includes boiling the potatoes.

Provided by Junebug

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

6 potatoes, peeled,cubed and boiled
1/4 cup milk or 1/4 cup half-and-half
1 (8 ounce) package cream cheese
1 cup sour cream
1 -2 teaspoon dried parsley flakes
1 -2 teaspoon minced garlic
1/2 teaspoon salt
1/2 cup grated parmesan cheese
1/2 cup cheddar cheese

Steps:

  • Put everything, except the cheddar cheese in a large pot or bowl.
  • Using a mixer blend until smooth.
  • Spoon into a casserole dish that's been sprayed lightly with cooking oil.
  • Cover and bake at 325 degrees for 40 minutes.
  • Uncover and sprinkle with cheddar cheese.
  • Bake 5-10 minutes just until cheese melts.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #casseroles     #side-dishes     #potatoes     #vegetables     #oven     #potluck     #vegetarian     #dietary     #low-sodium     #low-calorie     #comfort-food     #low-in-something     #taste-mood     #to-go     #equipment     #presentation     #served-hot

Related Topics