This Is Your New Favorite Potato Recipe

Ingredients

• 4 large Russet Potatoes (peeled and cut into bite‑size chunks)
• 8 slices Thick‑Cut Bacon (cooked until crispy, then diced)
• 1 cup Sharp Cheddar Cheese, Yellow (shredded)
• 1 cup Sharp Cheddar Cheese, White (Vermont) (shredded)
• 4 oz Boursin Garlic & Herb Cheese (soft, room temperature)
• 4 oz Cream Cheese (room temperature)
• 1/2 cup Half‑and‑Half (can substitute heavy cream or whole milk)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1/2 cup Onion, White and Green Parts (diced (white) plus sliced green tops for garnish)
• 1 teaspoon Garlic Paste (or 1 clove fresh garlic minced)
• 1 tablespoon Kosher Salt (for seasoning boiling water)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep Potatoes

   Peel the russet potatoes, cut them into bite‑size chunks of uniform size, and rinse under cold water until the water runs clear.

   Time: PT5M

2. Boil Potatoes

   Place the rinsed potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil over high heat, then reduce to a simmer and cook until fork‑tender (about 10‑12 minutes).

   Time: PT12M

   Temperature: 212°F

3. Cook Bacon

   Line a baking sheet with aluminum foil, arrange thick‑cut bacon slices in a single layer, and bake in a pre‑heated 425°F oven until crispy, about 12‑15 minutes. Remove, let cool, then dice the bacon; reserve half for mixing and half for topping.

   Time: PT15M

   Temperature: 425°F

4. Shred Cheeses

   Using a box grater, shred the yellow sharp cheddar and white Vermont cheddar into separate bowls.

   Time: PT3M

5. Sauté Onions

   In a skillet over medium heat, add 1‑2 tablespoons of the rendered bacon fat, then add the diced white onion and sliced green onion tops. Sweat until softened, about 4 minutes, then stir in 1 teaspoon garlic paste and season with salt and pepper.

   Time: PT4M

   Temperature: medium heat

6. Mash Potatoes

   Drain the boiled potatoes and return them to the pot. Mash until smooth using a potato masher (or blend briefly).

   Time: PT2M

7. Combine Base Mixture

   To the mashed potatoes add the sautéed onions, 4 oz room‑temperature cream cheese, 4 oz Boursin cheese, 2 tablespoons butter, and ½ cup half‑and‑half. Stir until fully incorporated and creamy. Fold in the shredded cheddar cheeses and the diced bacon reserved for mixing. Taste and adjust seasoning with salt, pepper, or garlic/onion powder as desired.

   Time: PT5M

8. Assemble Casserole

   Preheat the oven to 375°F. Transfer the potato mixture to a greased 9‑by‑11‑inch casserole dish, smoothing the top. Sprinkle the remaining shredded cheddar and the reserved crispy bacon pieces evenly over the surface.

   Time: PT3M

   Temperature: 375°F

9. Bake

   Bake in the preheated oven for 20 minutes, or until the top is golden brown and the cheese is melted and bubbly.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let rest for 10 minutes. Garnish with additional sliced green onion or chives before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Thick‑Cut Bacon: Turkey bacon
• Instead of Sharp Cheddar Cheese, Yellow: Sharp cheddar block
• Instead of Sharp Cheddar Cheese, White (Vermont): White cheddar
• Instead of Boursin Garlic & Herb Cheese: Cream cheese mixed with garlic powder
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Half‑and‑Half: Heavy cream, Whole milk
• Instead of Unsalted Butter: Margarine
• Instead of Onion, White and Green Parts: Leeks
• Instead of Garlic Paste: Fresh garlic
• Instead of Kosher Salt: Sea salt

Equipment Needed

• Large Pot
• Colander
• Baking Sheet
• Aluminum Foil
• Skillet
• Box Grater
• Mixing Bowl
• Potato Masher
• 9‑by‑11‑inch Casserole Dish
• Oven

Critical Steps — Do Not Skip

• Peeling and cutting potatoes uniformly
• Boiling potatoes until fork‑tender
• Cooking bacon until crispy
• Sautéing onions in bacon fat for flavor
• Ensuring cream cheese and Boursin are at room temperature for smooth mixing
• Baking until the top is golden brown

Chef Tips from the Video

• Grate cheese yourself for better melt and flavor; pre‑shredded cheese often contains anti‑caking agents.
• Use a box grater for both cheddar varieties to keep texture consistent.
• Room‑temperature cream cheese prevents lumps in the mash.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze unbaked casserole for up to 2 months; bake from frozen adding 10‑15 minutes to baking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and mash the potatoes up to a day ahead; keep covered in the refrigerator and re‑heat before mixing with other ingredients.
• Cook bacon and crumble; store in a sealed bag in the fridge for up to 3 days.
• Assemble the casserole (without the final cheese topping) and refrigerate; add topping and bake when ready.

Frequently Asked Questions