Search results for
magazine mashed potato casserole with smoked gouda and bacon
Filter Results
Sort By:
Recipes
(23)
4.0
(4.16)
Recipes
Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.
Recipes
Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
5.0
(5)
Easy
Recipes
This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
4.0
(3.79)
Recipes
Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.
5.0
(5)
Easy
Recipes
Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon.
4.3
(4.33)
Recipes
Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home.
4.6
(4.64)
3.6
(3.64)
Recipes
You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”
4.0
(4.07)
3.0
(2.9)
Quick
Recipes
A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.
4.0
(4.23)
Easy
Recipes
You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.
Articles
(153)
These grits are made creamy with plenty of smoked Gouda cheese—be sure to use coarse ground grits for good texture.
Rochelle Bilow
Cooking
This holiday side is worth doubling.
Matt Horn
Cooking
The steak was just a bonus.
Adam Rapoport
Cooking
Too often aloo gobi is mushy or greasy. Here’s how to make crisp, crunchy, cumin-coated morsels of cauliflower and potato.
Priya Krishna
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
.png)
Shopping
The actor, comedian, and frequent dinner-party host shares his must-haves in the kitchen.
Brittany Loggins
Videos
(292)
icon
Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
icon
Michelin Star Chef Jean-Georges Vongerichten joins Bon Appétit to make creamy mashed potatoes for Thanksgiving from his NYC restaurant, Four Twenty Five. Discover his restaurant-quality techniques you can emulate at home, using nothing but potatoes, cultured butter, and a pressure cooker to lock in flavor.
icon
Join Melissa Miranda, Chris Morocco, Brad Leone, Rachel Gurjar, Chrissy Tracey, and Kendra Vaculin in the Bon Appétit test kitchen as they share 6 of their favorite upgrades for classic mashed potatoes. Looking for an impressively cheesy option? Or something with more kick than your normal fare? From decadent pommes aligot to crispy croquettes, these upgrades will have you looking at mashed potatoes in a whole new light.
icon
Bon Appétit’s Brad Leone is back for episode 47 of “It’s Alive,” and this time he’s making focaccia bread with Samin Nosrat, author and host of “Salt, Fat, Acid, Heat.” Join Brad and Samin as they bake bread, explore alternate show titles, and agree that you can never have too much olive oil.
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
Edited by Matt Hunziker
Get our recipe: Shockingly Easy No-Knead Focaccia
icon
So maybe this episode is a bit like Ferrero Rocher, in which Claire gourmetized an already gourmet treat. But what is wrong gourmetizing that which is already gourmet? Nothing, we say! Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Ben & Jerry's ice cream.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Illustrations by Logan Tsugita
icon
Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.