Cheesy Smashed Potato Bake

Doesn’t that sound like everything you could want in a side dish? Cheesy Smashed Potato Bake.

Now, remember, I am the lazy cook of the group. I’d rather throw a potato in the microwave to bake than to boil potatoes and grate cheese. But the beauty of our dinners is that we get assigned a dish and we have to make it! So we are often outside of our comfort zones; or, at the very least, out of our regular cooking habits!

Jurga had me make this dish for a Gr8 Dinner and I’ve made it a couple of times since for big family dinners. It’s perfect because it’s fairly easy, it feeds a lot of people, and everyone loves it! You don’t even have to peel the potatoes; just boil them, smash them and stir in the rest of the ingredients. 

Do it ahead of time and bake it just before serving. I love dishes like this!

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Cheesy Smashed Potato Bake

Serves 8 to 10. Can easily be doubled for a large group.


Author Anna

Ingredients

  • 2 1/2 pounds red skinned potatoes
  • 1 Tablespoon sea salt
  • 1/2 pound grated Jarlsberg cheese or Swiss cheese, divided use
  • 1/4 cup melted butter
  • 1/2 cup heavy cream
  • 1/4 cup finely chopped chives or use green onion tops, divided use

Instructions

  1. Preheat oven to 350°F.

  2. Wash the potatoes and cut into quarters. Remove any bad spots you may see.

  3. Put the potatoes into a pot and cover with water. Add the Tablespoon of salt to the water.

  4. Over high heat, bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes.

  5. Drain the water out of the pot and, in the same pan, use a potato masher or large fork to smash the potatoes down. Be sure to keep some chunkiness. 

  6. Set aside about 1/4 cup of the cheese then add the remaining cheese to the potatoes along with the butter, the cream and 3 Tablespoons of the chives.

  7. Stir until all ingredients are well distributed. Then dump the mixture into an oven-proof casserole dish. I used a dish that is 7"x9" and 2 3/4" deep.

  8. Sprinkle the reserved 1/4 cup of cheese over the top and bake for 25 to 30 minutes until lightly browned.

  9. Sprinkle the reserved chives over the top and serve.

Recipe Notes

Gr8 Do Ahead Tip:

You can put the casserole together the day before serving up through sprinkling the cheese on top. Cover tightly and refrigerate.

When you are ready to serve, remove from the fridge and let it sit at room temperature while the oven preheats. If it is still very cold when you put it in the oven, it may need to cook a little longer. Just make sure it is hot all the way through before removing from the oven.

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