Ingredients
3 lbs yukon gold potatoes
1 large onion
1 lb bacon
1 cup shredded parmesan cheese, plus
1/2 cup parmesan cheese, for sprinkling
1 cup heavy cream
1/2 cup butter
salt
pepper
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
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Peel and boil potatoes. While potatoes cook, cook bacon until well done and crisp. Drain and crumble bacon, set aside. Dice onion and carmelize in melted butter, set aside. When potatoes test done, drain and mash. Stir in heavy cream and whip. Season with salt and pepper to taste. Fold in onions, bacon and parmesan cheese. Add additional cream if you prefer softer potatoes. Turn into a greased casserole dish. Bake for 30 minutes in a preheated 350 degree oven. Sprinkle with additional parmesan before serving.