Bacon-Gruyere Smashed Potatoes Recipe

Bacon-Gruyere Smashed Potatoes Recipe
Bacon-Gruyere Smashed Potatoes Recipe photo by Taste of Home
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Bacon-Gruyere Smashed Potatoes Recipe

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Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! — Lisa Speer, Palm Beach, Florida
Recommended: Top 10 Bacon Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded Gruyere or white cheddar cheese
  • Chopped fresh parsley, optional

Directions

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. Yield: 16 servings (3/4 cup each).
Originally published as Bacon-Gruyere Smashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p25

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded Gruyere or white cheddar cheese
  • Chopped fresh parsley, optional
  1. 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.
  2. 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. Yield: 16 servings (3/4 cup each).
Originally published as Bacon-Gruyere Smashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p25

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