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 ½" thick. They'll cook much quicker and more even that way.
How do you make Loaded Mashed Potato Gratin?
For this recipe you'll need russet potatoes, butter, shredded cheddar cheese, milk, crumbled cooked bacon, scallions, sour cream, kosher salt, and black pepper
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 F.
Drain the water from the potatoes and place the potatoes back in the pot. Add the butter, ¼ cup of the cheese, milk, bacon, scallion, sour cream, salt and pepper 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 ¼ cup of cheese. Bake for 15-20 minutes until the cheese has melted.
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
Ingredients
- 8 medium russet potatoes (peeled and large dice)
- 2 tablespoons butter
- ½ cup shredded cheddar cheese ;divided
- ½ cup milk
- 3 slices crumbled cooked bacon
- ¼ cup chopped scallions
- 2 tablespoons sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 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 F.
- Drain the water from the potatoes and place the potatoes back in the pot.
- Add the butter, ¼ cup of the cheese, milk, bacon, scallion, sour cream, salt and pepper 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 ¼ cup of cheese.
- Bake for 15-20 minutes until the cheese has melted.
More Potato Recipes
- Parmesan Crusted Potato Gratin
- Corn & Cheddar Mashed Potato Fritters
- Au Gratin Potatoes (Copycat Capital Grille Copycat)
- Cheesy Potato and Zucchini Kugel
- Cheddar & Chive Potato Puffs
- Loaded Mashed Potato Fritters
JoAnne Riker says
Love the back story and the recipe. I made this for my son's 31st birthday and everyone loved it. I made it ahead then put it in the oven about half an hour before dinner time.
Carrie's Experimental Kitchen says
Thanks JoAnne and I'm so glad everyone enjoyed it. Happy Birthday to your son!