Gouda Mashed Potato Casserole

While I like a good mashed potato they are just always "there", you know? Something that you cover with gravy or stuffing to eat. These potatoes, layered with Gouda and then baked, are phenomenal all on their own- no gravy needed!

And the best thing? You can make these a day ahead and refrigerate them until they need to be baked! Perfect for family gatherings!

Ingredients

* 3 1/2 lbs russet potatoes, peeled & cubed
* 1 cup whole milk
* 1/2 cup sour cream
* 6 tablespoons unsalted butter
* 6 slices bacon, thick sliced, diced
* salt
* 2 cups Gouda cheese, shredded, divided (If you can't find Gouda you can use a sharp cheddar)
* 1/4 cup chopped fresh chives

Directions

Preheat oven to 375 degrees.

Boil potatoes in salted water in large pot over high heat until tender, 12 minutes.

Drain, return potatoes to the pot, and dry over medium heat for 1 minute.

Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside.

Saute bacon in a skillet over medium-high heat until crisp.

Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt.

Assemble casserole, spreading half the potatoes in a 2 quart casserole dish.

Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese.

(At this point you can put these in the refrigerator and bake them the next day)

Bake until golden, 30 minutes.

Garnish with chives.