Mashed Potato Cassarole

This is something I came up with for a pot luck dinner. I was and still am desperate to use up the bushel and a half of potatoes I bought last fall. Now that the weather has started to warm up they are beginning to sprout. I only need a few to seed the garden.

I originally mixed the bacon in with the potatoes but I found the bacon got lost in the rest of the potato. So, I suggest the bacon be kept to the side and served with the cassarole

The amount of potato is realy what ever it takes to fill the pan.

Potatoes to fill the pan

Item	Calories	Protein
500g bacon, cooked yeilds 125g	689	46.3
2.3kg potato with skins	1774	46.5
2c cheddar, 235g	1018	62.6
1c asiago, 97g	346	24.3
1/2c parmesan, 48g	188	17.2
500ml sour cream, 14%mf	833	16.6
1 tbsp peppercorn
1 tbsp salt
1 tsp granulated garlic

Total for dish: 4848 calories, 213.5g protein
Per 12 servings: 404 calories, 17.79g protein

1. Cook bacon until crisp and set aside

2. Cut the potato into pieces and boil in salted water until done

Boiled Potatoes

3. Grind the peppercorns, salt and garlic in a spice mill/coffee grinder.

4. In a stand mixer begin mashing the potato. Add the sour cream, 1/3-1/2 of the cheeses and the salt/pepper/garlic mixture. Continue mashing until all the ingredients have combined.

5. Spread the potato mixture into your baking pan and top with the remaining cheeses.

6. Bake at 375F for 45 minute to melt and brown the cheese.

Serve with the reserved bacon on the side.

Throwing down some Mac & Cheese

The Food Network cooking club challenge recipe this month was Bobby Flay's Mac & Cheese Carbonara. How could I resist! The recipe takes a lot of cheese so it is bound to have a zillion calories. The original recipe can be found here


This mac & cheese was actually a hit and some people want to take it for lunch!

Here is my adaptation to the recipe.

Ingredients

• Unsalted butter, for the baking dish
• 1 tablespoon olive oil
• 3 slices bacon sliced into 1cm peices
• 3cloves garlic, finely chopped
• 1.5 tablespoons all-purpose flour
• 2.5 cups whole milk, or more if needed, hot
• 2 large eggs, lightly whisked
• 2 teaspoons finely chopped dried thyme leaves
• 1/4 teaspoon cayenne pepper
• 1.5 cups freshly grated Asiago cheese, plus more for the top
• 1 1/2 cups shredded 6 year old white cheddar, plus more for the top
• 3/4 cup grated aged provalone cheese, plus more for the top
• Kosher salt and freshly ground black pepper
• 320g rotini, cooked just under al dente
• 2 tbsp dried parsley leaves

Directions

1. Preheat the oven to 375F. Butter the bottom and sides of a 10 × 10 × 2-inch baking dish and set it aside.
2. Heat the oil in a large sauté pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
3. Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
4. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
5. Combine the additional 1/4 cup each fontina, cheddar, Asiago, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.