Irish Baked Mashed Potato Casserole with Dubliner Cheese
This Irish Baked Mashed Potato Casserole with Dubliner Cheese features creamy mashed Yukon Gold potatoes blended with butter, sautéed shallots, milk, and nutty Dubliner cheese. The potatoes are baked in a casserole dish, then topped with additional Dubliner cheese and crispy Panko breadcrumbs, until golden and bubbly.
Equipment
- large saucepan
- Potato Ricer
- 1 ½ quart casserole dish
- Nonstick spray
Ingredients
Potatoes
- 2½ pounds Yukon Gold potatoes, peeled and cut into large chunks
- 1 Tablespoon Kosher salt (for boiling water)
Casserole
- 6 Tablespoons unsalted butter, divided
- 1 small shallot, finely minced
- 1 ½ cup (6vounces) shredded Dubliner cheese, divided
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon Freshly ground black pepper
- ¾ cup (6 ounces) whole milk (See Tips 1 and 2)
- Salt to taste if needed
- 2 Tablespoons Panko breadcrumbs
- ½ cup (2 ounces) shredded Dubliner cheese
Instructions
Potatoes
- Place the peeled potatoes in a large saucepan and cover with cold water by several inches. Add the tablespoon of Kosher salt and bring to a boil. Cook until the potatoes are very tender, about 10 to 15 minutes after the water reaches a full boil. (See Tip 3)
- Drain the potatoes well, then let them sit in the colander for about 10 minutes to evaporate excess moisture.
Casserole
- Return the empty saucepan to medium heat. Add 5 tablespoons of butter and melt. Stir in the shallots and sauté for 2 to 3 minutes, just until softened and fragrant. Do not brown.
- Rice the drained potatoes into the saucepan, or mash until smooth with a potato masher. Fold in 1 cup of Dubliner cheese, nutmeg, black pepper, and milk until well incorporated, adding additional milk if needed. Adjust the seasonings.
- Preheat the oven to 400°F. Spray a 1 ½-quart casserole dish with nonstick spray.
- Transfer the mashed potatoes to the prepared casserole dish and spread to an even thickness. May be prepared in advance up to this point. (See Tip 3)
- Sprinkle the top of the casserole with the remaining ½ cup of shredded Dubliner cheese and Panko breadcrumbs. Dot with 1 tablespoon of the remaining 1 tablespoon of unsalted butter.
- Bake in a preheated 400°F oven for 25 to 30 minutes or until bubbly and golden brown.
- Bake for 25–30 minutes until the casserole is heated through and the top is golden and crispy.
- Allow the casserole to rest for 5 minutes before serving. If desired, top with sliced green onion tops or minced chives.
- Yield: 6 servings.
Video
Tips/Notes
- May substitute half-and-half or cream for the milk.
- Add additional milk if needed to achieve the proper consistency of the potatoes.
- To prevent the water from boiling over, place a wooden spoon or fork in the pan.
- If preparing the potatoes in advance, cover the casserole dish and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time.
Nutrition
Calories: 413kcalCarbohydrates: 38gProtein: 12gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 1500mgPotassium: 889mgFiber: 4gSugar: 4gVitamin A: 745IUVitamin C: 38mgCalcium: 273mgIron: 2mg
Tried this recipe? Add me to Google's Preferred Sources above.
