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    Cheesy Smashed Potato Bake

    January 7, 2018 by Anna Leave a Comment

    This Cheesy Smashed Potato Bake is the perfect side dish when you're serving a lot of people. It's easy, filled with cheese, butter and cream, and everyone loves it!

    Doesn't that sound like everything you could want in a side dish, cheese and potatoes all smashed together?

    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.

    Overhead shot of cheesy smashed potato bake in a white ceramic casserole

    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.

    This Cheesy Smashed Potato Bake is 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 cheese, the butter, and the cream.... ummm, yes, please! 

    Cheesy Smashed Potato Casserole with green beans behind.

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

    We Love Potatoes!

    • Dirty Potatoes
    • Roasted Herby Potatoes
    • Potatoes Anna
    • Caramelized Potatoes
    • Twice Baked Potatoes
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    Cheesy Smashed Potato Bake

    This Cheesy Smashed Potato Bake is the perfect side dish when you're serving a lot of people. It's easy and everyone loves it! The recipe can easily be doubled for a large group.
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Side Dish
    Cuisine: American
    Keyword: Cheesy Smashed Potato Bake
    Servings: 10 servings
    Author: Anna

    Ingredients

    • 2 ½ pounds red skinned potatoes
    • 1 Tablespoon sea salt
    • ½ pound grated Jarlsberg cheese or Swiss cheese,, divided use
    • ¼ cup melted butter
    • ½ cup heavy cream
    • ¼ cup finely chopped chives or use green onion tops,, divided use
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    Instructions

    • Preheat oven to 350°F.
    • Wash the potatoes and cut into quarters. Remove any bad spots you may see using a small sharp paring knife.
    • Put the potatoes into a pot and cover with water. Add the Tablespoon of salt to the water.
    • Over high heat, bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes.
    • 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. 
    • Set aside about ¼ cup of the cheese then add the remaining cheese to the potatoes along with the butter, the cream and 3 Tablespoons of the chives.
    • 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 ¾" deep.
    • Sprinkle the reserved ¼ cup of cheese over the top and bake for 25 to 30 minutes until lightly browned.
    • Sprinkle the reserved chives over the top and serve.

    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.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
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