Along the accompaniments that you need at your Thanksgiving table are mashed potatoes, the ultimate comfort food. However, if you are looking to diversify this classic side dish, this Mashed Potato Casserole recipe is for you.
The recipe combines mashed potatoes with fennel, a wonderful addition, which brings a subtle licorice and anise like, flavor to the casserole- so fitting for an autumn feast. Gruyere cheese, and bacon along with a topping of crushed pretzels complete this amazing dish.
If you are in a time crunch, you can always prepare the potatoes ahead of time and store them in the refrigerator. Reserve topping them with the pretzel crumbs, for just before you are ready to bake them and increase the baking time by an extra 10-15 min.
How to make mashed potato casserole
Begin by cooking sliced fennel in a skillet with butter, salt, and pepper until it’s softened and aromatic. This adds a lovely anise-like flavor to the dish that pairs perfectly with the other ingredients.
While the fennel is cooking, you can start the bacon topping. Simply lay out some bacon strips on a baking sheet. Bake them in the oven until they’re crispy and golden brown. Transfer them to paper towels to remove any excess fat. Crumble them into small pieces, and set them aside for later.
Next, boil some potatoes in generously salted water until they’re perfectly tender. Drain them and return them to the pot to remove any excess moisture. Mash the potatoes with butter, sour cream, half and half, salt, pepper, and a generous amount of gruyere cheese. This will create a rich and creamy base for the casserole that’s sure to please your taste buds.
Once the mashed potatoes are ready, it’s time to assemble the casserole. Transfer the mixture to a buttered baking dish and top it with the crumbled bacon, the remaining gruyere cheese, and a mixture of crushed pretzels, melted butter, and Dijon mustard. The pretzel crumbs add a wonderful crunch and salty flavor to the dish, while the mustard adds a touch of tanginess.
Bake the casserole in the oven until the cheese is melted and the crumbs are golden brown, for about 20 minutes. It results in a delicious and satisfying dish that’s perfect for serving as a main course or as a side dish.
Feel free to tailor the recipe according to your taste. You can substitute or take away some of the ingredients listed here-the possibilities are endless. Do not plan on leftovers-this Mashed Potato Casserole is so delicious – everyone will come back for seconds! If you try it out, make sure to share the photos with me on Instagram. Enjoy!
Other potato recipes you may like to try
Introducing our delicious Potato Gratin, a classic French dish that’s sure to please your taste buds. We layer thinly sliced potatoes with creamy and cheesy goodness. Then bake the dish to perfection until it achieves a crispy golden crust on top.
These flavorful Basic Mashed Potatoes are so comforting, creamy and buttery that you shouldn’t miss any holiday table. They are very easy to prepare and always a crowd-pleaser.
Whether you’re looking to impress your dinner guests or just craving a delicious snack, our Parmesan Potato Stacks are sure to hit the spot. Try them today and discover the perfect combination of cheesy and crispy flavors!
Mashed Potato Casserole
For Mashed Potatoes
- 3 pounds (1, 4 kg) potatoes
- 1 fennel bulb , cut in half
- 2 tbsp (30g) unsalted butter , for cooking fennel
- 1/2 cup (100g) gruyere cheese , grated
- 1/4 cup (56g) unsalted butter
- 1/2 cup (120g) sour cream , room temperature
- 1/2 cup (120ml) half-and-half , room temperature
- salt to taste
- pepper to taste
- 4 or 5 strips of bacon , cooked and crumbled
- 1/2 cup (50g) gruyere cheese , grated
- 1 ½ cups (100g) pretzels , crushed
- 1 tbsp (15g) Dijon mustard
- 2 tbsp (30g) unsalted butter , melted
- In a large skillet over medium low heat, melt 2 tablespoons of butter. Add sliced fennel, sprinkle with salt and pepper and stir to coat. Reduce heat to low, cover, and cook until fennel is softened but not brown, stirring often, about 15 minutes. Let cool at room temperature.
- To cook the bacon for topping preheat the oven to 400F (200C). Line a baking sheet with parchment paper and place bacon strips on it. Bake until bacon is crispy for about 15-20 minutes. Transfer bacon on paper towels to remove the excess fat. Crumble it up in small pieces and reserve for later use.
- Preheat the oven to 350 F(180 C).
- Bring potatoes to a boil in a large pot with water that has been generously salted. Cook until the potatoes are perfectly tender. Drain the potatoes and return them in the hot pot on low heat and shake them around for a couple of minutes to remove the excess moisture.
- Using a potato masher, mash the potatoes with ¼ cup butter, add sour cream and half and half. Season with salt and pepper. Incorporate the reserved fennel and 1 cup of gruyere cheese. Do not over mix. Transfer the potatoes to a buttered 2 quart (2 liters) )shallow baking dish.
- To make the pretzel crumbs topping, add pretzel to a ziplock bag and using a rolling pin, roll it over the bag, back and forth to crush them into coarse crumbs. Transfer to a bowl, and mix in melted butter and Dijon mustard.
- To complete the casserole, top the mashed potatoes with crumbled bacon, remaining ½ cup cheese and top with pretzel crumbs mix.
- Bake in the oven for approximately 20 minutes or until cheese is melted and crumbs are golden brown.