Potato and Bacon Casserole
The other evening as I started to prepare supper I had a hankering for potatoes—really good, full of calories potatoes. 
So, I began a search for a new recipe to try out on the fam.
I looked through many recipes online and in my cookbooks. This one popped out at me. It made my mouth water as I read the ingredients. Lucky me, I had all the ingredients, which is not always the case.
Yes, there are a few steps, but this dish is well worth it! I was in the kitchen anyway, so it worked out nicely while I was preparing the rest of the meal. I started with the recipe and worked on main dish and salad in between casserole steps. I paired this casserole with Swedish Meatballs and a tossed green salad with fresh tomatoes. (It’s that time of year!) I’ll post the Swedish Potatoes soon. 
Perhaps you have some new potatoes from your garden. If the skins are thin, I wouldn’t bother peeling them. Just give them a good scrub.
I think you’ll like it, too.
- 6 large potatoes
- pinch salt
- 6 slices bacon
- 1 C milk
- ½ C (scant) mayo
- ½ C sour cream (I used chip dip)
- ½ stick butter
- pinch of garlic salt
- Black pepper to taste
- 2 C Shredded cheddar
- Heat oven to 400 degrees. Grease 8x8 or 9x9" baking dish.
- Peel potatoes and cut them into 1 " cubes. Cook potatoes until done, approx 12 minutes.
- While potatoes are cooking, microwave the bacon. Drain on paper towels. Cut up into small pieces and set aside.
- Add milk, mayo, sour cream, butter, garlic salt, pepper and 1 C of cheese to a stand mixer with paddle attachment. Whip the mixture until thoroughly combines. Drain potatoes and add to the mixture. Mix again to combine , then whip potatoes. Leaving little chunks works well.
- Spoon mixture into baking dish. Sprinkle bacon and remaining cup of cheese atop, then heat through about 20 minutes.
Now that fall is upon us, I look forward to using my oven to try some new dishes.
Enjoy, my friends.
