Cheesy Mashed Potato Casserole with Blue Cheese, Bacon and Rosemary

Name: Cheesy Mashed Potato Casserole with Blue Cheese, Bacon and Rosemary
Yield: Serves 10 to 12
Ingredients: 4 pounds, Yukon Gold potato, peeled and sliced ½ inch thick; 1 teaspoon, table salt, plus salt for cooking potatoes; 16 tablespoons, unsalted butter, cut into 16 pieces; 1 1/2 cups, half-and-half; 1 teaspoon, pepper; 6 ounces, whole-milk mozzarella cheese, shredded (1½ cups); 4 ounces, blue cheese, crumbled (1 cup); 12 ounces, cooked bacon, crumbled (1 cup); 2 teaspoons, minced fresh rosemary; 3/4 cup, panko bread crumbs; 2 tablespoons, unsalted butter, melted

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Appears in Cook's Country October/November 2020

Irresistibly cheesy potatoes that can be made ahead? Your Thanksgiving just got a whole lot easier (and tastier).

SERVES10 to 12

TIME1½ hours, plus 30 minutes cooling

Cheesy Mashed Potato Casserole with Blue Cheese, Bacon and Rosemary

WHY THIS RECIPE WORKS

We wanted irresistibly cheesy mashed potatoes that could be made ahead of time. To start, we sliced 4 pounds of Yukon Gold potatoes (enough to ensure a full casserole dish) and boiled them in well-seasoned water. Once they were completely t...

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