Bacon-Gruyere Smashed Potatoes
Total TimePrep: 20 min. Cook: 1 hour
Makes16 servings (3/4 cup each)
- 1/2 cup butter, divided
- 3 large sweet onions, halved and thinly sliced
- 1-1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 3-1/2 pounds medium red potatoes, halved
- 1 cup 2% milk
- 10 slices bacon strips, cooked and crumbled
- 1 cup shredded Gruyere or white cheddar cheese
- Chopped fresh parsley, optional
- In a large skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes.
- Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add milk and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in bacon and onions; sprinkle with cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.
Nutrition Facts3/4 cup: 205 calories, 11g fat (6g saturated fat), 29mg cholesterol, 427mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein.
Jul 9, 2020
Oh my! One of my fellow VFE's suggested this recipe and I'm glad she did. I actually made this recipe into scalloped potatoes and added some cauliflower to lessen the starchy carbs. Will make this again all the flavors together said "deliciousness". VFE
Jun 30, 2020
Fabulous recipe. It’s a perfect side to complete the meal. Potatoes are butter/cheesy good. And the bacon pop just seals the recipe. Do take the time to caramelize the onions. It makes a huge difference. This is a must make. It will not disappoint.