If you’re looking for a tasty side dish to make for a crowd, this Loaded Mashed Potato Gratin is perfect. It’s made with bacon, sour cream, and cheddar cheese, how can you go wrong?
You can prepare the mashed potatoes up to a day ahead of time; then bake when you’re ready. Which means less time in the kitchen and more time with your guests. Even when not entertaining, I like to make extra mashed potatoes so that there are some left over.
Then I whip up some of these Corn and Cheddar Mashed Potato Fritters which the girls BEG me for every time I make mashed potatoes.
What’s your tip for making Mashed Potatoes?
One tip I’d like to share is that when you are cutting your potatoes, try to make sure they are uniform in size so that they all cook at the same rate. The best way is to peel them, cut them in half lengthwise, then slice them 1/2″ thick. They’ll cook much quicker and more even that way.
You’ll also notice that I chose to use reduced fat ingredients. By all means, switch it up to regular cheese, heavy and regular sour cream if you’d like. I just try to cut calories where I can and my family can’t even tell the difference. ~Enjoy!
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Loaded Mashed Potato Gratin
- 8 Medium Russet Potatoes, peeled and large dice
- 2 tbsp . Butter
- 1/2 c . Reduced Fat Shredded Cheddar Cheese, divided
- 1/2 c . 2% Milk
- 3 Slices Cooked Bacon, crumbled
- 1/4 c . Chopped Scallion
- 2 tbsp . Reduced Fat Sour Cream
- Place potatoes in large pot and cover with cold water. Bring the water up to a boil over high heat and allow potatoes to cook until softened; approximately 15-20 minutes.
- Preheat oven to 350 degrees.
- Drain the water from the potatoes and place the potatoes back in the pot.
- Add the butter, 1/4 cup of the cheese, milk, bacon, scallion and sour cream to the potatoes and beat using an electric hand mixer until creamy.
- Place the potatoes in an 8"x8" oven safe baking dish and top with the remaining 1/4 cup of cheese.
- Bake for 15-20 minutes until the cheese has melted.