Fancy Mash
A rich baked potato casserole (Potato Romanoff) with bacon, shallots, three cheeses and soured cream.
Ingredients
- 4 large russet potatoes
- 225g bacon
- 1-2 shallots, depending on size
- 300g soured cream
- 200g white cheddar cheese, shredded
- 110g goat's cheese, crumbled
- 85g butter
- Salt and pepper, to taste
- 30g bacon bits (optional)
- 110g parmesan cheese, grated
Instructions
- Preheat the oven to 200°C (180°C fan)/gas mark 6.
- Thoroughly wash the potatoes, wrap in baking paper and foil, then bake for about 1 hour or until fully cooked.
- Allow the potatoes to cool completely, preferably refrigerating for at least 6 hours or overnight, then grate into a large mixing bowl (remove the skins first if you prefer).
- In a skillet over very low heat, cook the bacon until it releases most of its fat, then add the shallots and cook until translucent and lightly golden. Add to the bowl with the grated potatoes.
- Add the soured cream, cheddar cheese, goat’s cheese and butter to the bowl. Season with salt and pepper and mix everything together thoroughly.
- Transfer the mixture into a buttered baking dish, spreading it evenly. Top with the bacon bits (if using) and the grated parmesan cheese.
- Bake for 40-45 minutes, or until the top is golden brown and crispy. Allow to cool slightly before serving as a side dish.