As some of you know Jamison is a pick eater. On top of this, a few years back, we found out he can’t really tolerate gluten. Not a big deal, but when the majority of your diet is in some form of gluten, you’ve got problems. Every once in a while, I go out on a limb and try to make something different for him to eat, though he’s not much of a “Let’s try something new!” sort of person. I get bored with his food. He suffers through, but I’m completely bored to tears, and this is how this came about.
He’ll eat bacon, he’ll eat cheese, he’ll eat potatoes, why not toss them all together and make something new. I knew it was a crap shoot whether he’d eat it or not, but hey, I like all those things too, so it was all good, and that’s exactly what this was…all good! Jamison even liked it, and Jamison liking something, especially food, well that’s not a common occurrence.
The great thing about this, is there are no wrong answers. A little more of this, a little more of that, it all works. This is also a good dish for using left over baked or mashed potatoes. I always like something that takes leftovers to a new level. It’s a win, win, win, win situation! 😉
What You’ll Need:
10-12 potatoes, baked and peeled (Note: Just fill up most of a 13 X 9 inch dish with potatoes.)
1 package of uncured, natural bacon, chopped and cooked and drained
1 cup of half and half or heavy cream, divided
1 stick of butter, melted
Sea salt (Note: If you want to just go crazy use season salt instead!)
1/2 teaspoon black pepper
1/2 cup of sour cream
1 – 8 ounce block of cheddar cheese, shredded and divided
First you want to bake your potatoes and let them cool. Or you can use left over potatoes. It’s all up to you. You want enough potatoes to basically fill a 13 X 9 inch dish with mashed potatoes when it’s done. This go around I baked them for the recipe specifically.
Bake those potatoes, let them cool, peel the skin off. Set aside.
While the potatoes are baking, chop up a package of bacon and cook until crispy. Drain and set aside.
Next shred your cheese. I can’t stress this enough…take the time and shred it yourself. The stuff you buy pre-shredded is weird and has stuff in it to keep it “separate” and from molding. You want cheese, not fillers. It’s so much better when you start with a block of cheese and shred it yourself.
After your potatoes are cooled, and all of your ingredients are ready, turn your oven on and start mixing!
Preheat oven to 400 F.
In a large bowl mash the potatoes with butter, 1/2 cup of half and half or cream, salt, pepper, 1 cup of cheese and sour cream. You want the consistency of mashed potatoes. If you need to add a bit more dairy or sour cream to get it right, go for it. Once you hit the right consistency stop adding. Just add a bit at a time. Sometimes you won’t need to, others you might. Sometimes potatoes are more dry than others.
Spray a 13 X 9 inch dish with non-stick spray. You can use the dish you baked the potatoes in if you like, that’s what I did. Spread potato mixture in to the dish. Sprinkle the top of the mixture with the rest of the cheese and all of the bacon. Then pour 1/2 cup of half and half or heavy cream over the top of the cheese and bacon evenly.
Bake for for 25 minutes covered. Uncover and bake for an additional 10-15 minutes until slightly golden and bubbly.
Let sit for 5 minutes and then serve.
Notes: You could serve this by topping it with a bit of sour cream and some chives or green onion if you wanted, but trust me, it’s good just as it is!