Make Ahead Mashed Potato Casserole with Bacon

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Steps

1. Step 1

   Place the potatoes in a pan and cover with cold water.

2. Step 2

   Bring to the boil and simmer for 15-20 minutes. Check after 15 minutes by pushing a knife into one of the potatoes - the potato should be tender and the knife should slide through. Cook for a few minutes more if needed to get to the this stage, but don't let them overcook (no more than 20 minutes) or the mashed potatoes will be watery.

3. Step 3

   While the potatoes are boiling, we're going to cook the bacon. Heat the oil in a large frying pan over a medium-high heat.

4. Step 4

   Add the bacon in a single layer, to the pan (you may need to work in two batches if your pan isn't large enough). Fry for 6-7 minutes, turning once, until crisp.

5. Step 5

   Remove the bacon from the pan with a set of tongs and place on a board. Chop the bacon into small pieces and put to one side. Don't wash the pan - we want that flavourful bacon grease!

6. Step 6

   By now the potatoes should be ready. Drain the potatoes in a colander and let them sit for 1 minute, until the moisture evaporates.

7. Step 7

   Place the potatoes - about 2 at a time - in a potato ricer, letting the riced potatoes fall into a clean bowl. Continue until all the potatoes are riced.

8. Step 8

   Add the butter and give it a little stir so the heat of the potato melts the butter.

9. Step 9

   Add the cream, milk, salt, and pepper and stir together using a wooden spoon until smooth and creamy.

10. Step 10

    Stir in the cheese and three-quarters of the chopped bacon, then spoon the mashed potato mixture into a large baking dish (mine is approx 30cm(11.8")x22cm(8.66")and 5cm(2") deep. Note: If you're planning on making this dish ahead and reheating later, make sure your dish is no deeper than 5cm (2 inches). The mashed potato will take FOREVER to reheat if you're using a deeper dish.

11. Step 11

    Add the butter to the frying pan with the bacon fat in. Heat over a medium heat until the butter melts.

12. Step 12

    Add the onion to the pan and fry for 8-10 minutes, stirring often, until softened and slightly browned. Meanwhile, preheat the oven to 180C/375F (fan). See below if you're making this ahead and not serving this right away.

13. Step 13

    Spoon the onions on top of the mashed potatoes. Sprinkle the cheese on top and cover with foil.

14. Step 14

    Place in the oven for 20 minutes.

15. Step 15

    Remove the foil and sprinkle the remaining bacon on top. Place back in the oven (uncovered) for 5-10 further minutes - until the mash is hot, the cheese is golden and the bacon has warmed through.

16. Step 16

    Serve topped with spring onions (scallions).

17. Step 17

    Once you've added the onions and cheese on top of the mashed potatoes, leave the dish to cool, then cover with foil and place in the refrigerator (for up to two days). Put the remaining cooked bacon in an airtight container in the fridge too.

18. Step 18

    Take the mashed potato out of the refrigerator about 2 hours before you want to cook it - this will allow it to come closer to room temperature, so the centre isn't cold.

19. Step 19

    Preheat the oven to 180C/375F (fan).

20. Step 20

    Place in the oven for 45 minutes - covered with foil.

21. Step 21

    After 45 minutes, remove the foil and sprinkle the cooked bacon on top. Place back in the oven (uncovered) for 5-10 further minutes - until the mash is hot, the cheese is golden and the bacon has warmed through.

22. Step 22

    Serve topped with spring onions (scallions).

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