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Mashed-Potato Casserole with Gouda and Bacon

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This mashed potato casserole with Gouda and bacon is the ultimate comfort food for those seeking a hearty, high-protein side dish. The smokiness of the applewood bacon pairs beautifully with the melted Gouda, creating a rich flavour profile that elevates the humble potato into something truly special. By drying the potatoes over the heat before mashing, you ensure a fluffy, velvety texture that contrasts perfectly with the crisp topping of spring onions and salty lardons.

Ideal for hosting, this savoury bake can be prepared ahead of time, making it a stress-free addition to a festive dinner or a Sunday roast. The combination of soured cream and local smoked cheese provides a sophisticated tang that balances the richness of the butter. Serve this golden, bubbling dish alongside roasted meats or a crisp green salad for a satisfying meal that the whole family will enjoy.

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Ingredients for Mashed-Potato Casserole with Gouda and Bacon

  • 6 slices thick-cut smoked bacon (preferably applewood-smoked)

  • 3 large spring onions (white and pale green parts only), finely chopped

  • 1.4kg russet potatoes, peeled, cut into 11/2-inch cubes

  • 180ml soured cream

  • 80ml whole milk

  • 60ml (1/2 stick) butter

  • 450g (about 230g ) coarsely grated smoked Gouda, divided

How to make Mashed-Potato Casserole with Gouda and Bacon

Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add spring onions; toss to distribute evenly.

Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.

Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 350ml smoked Gouda and 150g bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 120ml Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.

Preheat oven to 191°C. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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