Double-Trouble Casserole

Name: Double-Trouble Casserole
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Ingredients: 3 pounds russet potatoes, scrubbed clean; 1 tablespoon olive oil; 2 1/2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1/4 cup unsalted butter, softened and cut into small pieces; 1 cup heavy whipping cream; 1/2 cup sour cream; 8 slices bacon, cooked and crumbled, divided; 1/2 cup scallions, thinly sliced, divided; 4 ounces sharp cheddar cheese, shredded

Potato Oven Gastro-Pub

Time: 1 hour 55 minutes

Yield: 8 servings

About

All great food takes a little time. Double-Trouble Casserole is the perfect side dish, worth all the time (most of which is hands-free) and the effort (which is minimal) you put into it. Eventually surrounded by a creamy sauce, the russet potatoes are baked first, then joined with the wonderful sauce and topped with sharp cheddar cheese. Then, they're sent back to the oven a second time, forming quite the perfect union. This no-hassle, easy-to-construct dish, Double-Trouble Casserole, is great for a crowd and easy to make ahead. You will have no trouble doubling up your portion with this one! It's just so good!

Ingredients

3 pounds russet potatoes, scrubbed clean
1 tablespoon olive oil
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1/4 cup unsalted butter, softened and cut into small pieces
1 cup heavy whipping cream
1/2 cup sour cream
8 slices bacon, cooked and crumbled, divided
1/2 cup scallions, thinly sliced, divided
4 ounces sharp cheddar cheese, shredded

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line a baking sheet with aluminum foil and lightly coat a 2-quart baking dish with cooking spray.

Step 3 -Pierce the potatoes all over with a fork.

Step 4 -Rub the potatoes with the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper, then place them on the prepared baking sheet.

Step 5 -Bake the potatoes until they are tender, about 1 hour.

Step 6 -Allow the potatoes to cool for 10 minutes.

Step 7 -Cut the potatoes in half lengthwise, then carefully scoop out the cooked potato from the insides and place in a large bowl.

Step 8 -Add the butter to the cooked potatoes, and mash with a potato masher. Add the heavy cream and the sour cream, and stir until the potato mixture is mostly smooth.

Step 9 -Cut the potato skins into 1-inch pieces.

Step 10 -Add 1/2 cup of the chopped potato skins to the mashed potato mixture and stir to incorporate.

Step 11 -Add 1/2 of the bacon, 1/4 cup of the scallions, the remaining salt, and the remaining pepper to the mashed potato mixture and stir to combine.

Step 12 -Transfer the mashed potato mixture to the prepared baking dish and sprinkle with the cheese and the remaining chopped potato skins.

Step 13 -Bake the casserole until it is golden and bubbly, about 20 minutes.

Step 14 -Serve the casserole sprinkled with the remaining bacon and the remaining scallions.

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