https://www.cutoutandkeep.net/projects/loaded-mashed-potato-gratin • Posted by CarriesExpKtchn
When cutting your potatoes, try to make sure they are uniform in size so that they all cook at the same rate. The best way is to peel them, cut them in half lengthwise, then slice them 1/2" thick. They'll cook much quicker and more even that way. You'll also notice that I chose to use reduced fat ingredients. By all means, switch it up to regular cheese, heavy and regular sour cream if you'd like. I just try to cut calories where I can and my family can't even tell the difference. ~Enjoy!
When cutting your potatoes, try to make sure they are uniform in size so that they all cook at the same rate. The best way is to peel them, cut them in half lengthwise, then slice them 1/2" thick. They'll cook much quicker and more even that way. You'll also notice that I chose to use reduced fat ingredients. By all means, switch it up to regular cheese, heavy and regular sour cream if you'd like. I just try to cut calories where I can and my family can't even tell the difference. ~Enjoy!
Place potatoes in large pot and cover with cold water. Bring the water up to a boil over high heat and allow potatoes to cook until softened; approximately 15-20 minutes.
Preheat oven to 350 degrees.
Drain the water from the potatoes and place the potatoes back in the pot.
Add the butter, 1/4 cup of the cheese, milk, bacon, scallion and sour cream to the potatoes and beat using an electric hand mixer until creamy.
Place the potatoes in an 8"x8" oven safe baking dish and top with the remaining 1/4 cup of cheese. Bake for 15-20 minutes until the cheese has melted.