Recipe Background
Potatoes are one of life's most modest yet most amazing gifts. You can fry them, roast them, bake them - and no matter the method you choose, you're graced with spuddy perfection each time. But what is particularly mind-boggling is that cooking them two times makes them twice as nice, hence Twice As Nice Casserole. First, you roast the spuds to achieve tenderness ideal for mashing. Then, mash them all up, make 'em nice and creamy, and fold in some salty bacon, gooey cheese, and oniony chives. Last but certainly not least, toss them back in the oven for round two in the oven where they achieve a taste that you won't be able to understand until you're eating it. Twice As Nice Casserole is such a wonderfully simple pleasure; isn't life just so delicious sometimes?
Potatoes are one of life's most modest yet most amazing gifts. You can fry them, roast them, bake them - and no matter the method you choose, you're graced with spuddy perfection each time. But what is particularly mind-boggling is that cooking them two times makes them twice as nice, hence Twice As Nice Casserole. First, you roast the spuds to achieve tenderness ideal for mashing. Then, mash them all up, make 'em nice and creamy, and fold in some salty bacon, gooey cheese, and oniony chives. Last but certainly not least, toss them back in the oven for round two in the oven where they achieve a taste that you won't be able to understand until you're eating it. Twice As Nice Casserole is such a wonderfully simple pleasure; isn't life just so delicious sometimes?
Ingredients
- 4 pounds medium russet potatoes scrubbed
- 12 ounces bacon
- 1 stick butter melted
- 4 ounces cream cheese room temperature
- 1 cup milk warm
- 1/2 cup sour cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 8 ounces cheddar cheese grated
- 1/2 cup parmesan grated
- 1/4 cup chives chopped
Directions
- Preheat the oven to 425 degrees F.
- Grease a 3-quart casserole dish with butter.
- Poke each potato with a fork all over, about 3-4 times.
- Place the poked potatoes on a sheet tray.
- Roast until the potatoes are tender when pressed with tongs, about 55 minutes to 1 hour and 10 minutes.
- Transfer the roasted potatoes from the oven and lower the oven temperature to 375 degrees.
- While the potatoes are roasting, in a large skillet over medium heat, work in two batches to cook the bacon until golden and crispy, about 6-8 minutes per batch.
- Let the cooked bacon drain on a paper-towel-lined plate.
- Once the bacon is cool, crumble or chop into small pieces.
- In a large bowl, place the melted butter, the cream cheese, the warm milk, the sour cream, the salt, and the pepper.
- Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Scrape the flesh out of the skins from the potatoes and scoop them into the milk mixture bowl.
- Mash the potatoes and the milk mixture together with a potato masher. Be careful not to over-mash or it will ruin their texture.
- Fold in 1/2 of the bacon, 1/2 of the cheddar cheese, the parmesan, and 1/2 of the chives.
- Transfer the potato mixture into the prepared baking dish.
- Bake, covered with foil, until the edges are bubbly, about 35 minutes.
- Top the potato mixture with the remaining bacon and the remaining cheddar cheese.
- Bake, uncovered, until warmed through and lightly golden, about 15-20 minutes.
- Let the casserole rest for 10 minutes, then top with the remaining chives.
- Serve.
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