This was something that I
had at a friend's house a LONG time ago. I've kept the recipe in my
file for years and finally pulled it out the other day to make to take
to a different friend's house for dinner. I switched the recipe up a
little bit but it's still pretty much the same as it was. You've GOT to
make this for your next dinner. It's an easy dish to throw together and
if you don't need as much as this makes, it's simple to cut in half!
4 pounds Yukon Gold potatoes ~ washed and skins left on
8 garlic cloves ~ whole
2 - 2 1/2 cups Whole Buttermilk
2 tablespoon dried basil
1 stick butter ~ softened
Salt and pepper to taste
2 8-ounce packages sliced mozzarella cheese
1 8-ounce package smoked Gouda cheese
You can use all mozzarella...smoked or not.
Cook potatoes in a large pot with the garlic until potatoes are tender.
Drain.
Mash potatoes and garlic then add the buttermilk, basil, salt, pepper and butter. Mix until blended.
In a greased 9 x 13 pan, spread half of the potatoes. Lay the mozzarella from 1 package on top of the potatoes. Then add enough of the smoked Gouda to cover the mozzarella. Then spread the remaining potatoes on top of the cheeses.
Cover the second layer of potatoes with the 2nd package of mozzarella cheese.
Cover with foil and freeze at this point or store in the fridge for up to two days.
To bake, preheat oven to 375 degrees. Thaw dish if frozen. Bake for 30 minutes until hot and bubbly and cheese on top has lightly browned.
Here's what you'll need.
Boil the potatoes with the garlic until the potatoes are soft.
Drain the potatoes.
Add the buttermilk, basil, salt and pepper.
Oh...and the butter.
Spread half of the potatoes in the bottom of your pan.
Then add some of the mozzarella.
Then some of the gouda.
The more potatoes then another layer of mozzarella.
Then bake it up until the top is bubbly
and part of the cheese is starting to brown.
So good!!!
Potato and Cheese Bake
4 pounds Yukon Gold potatoes ~ washed and skins left on
8 garlic cloves ~ whole
2 - 2 1/2 cups Whole Buttermilk
2 tablespoon dried basil
1 stick butter ~ softened
Salt and pepper to taste
2 8-ounce packages sliced mozzarella cheese
1 8-ounce package smoked Gouda cheese
You can use all mozzarella...smoked or not.
Cook potatoes in a large pot with the garlic until potatoes are tender.
Drain.
Mash potatoes and garlic then add the buttermilk, basil, salt, pepper and butter. Mix until blended.
In a greased 9 x 13 pan, spread half of the potatoes. Lay the mozzarella from 1 package on top of the potatoes. Then add enough of the smoked Gouda to cover the mozzarella. Then spread the remaining potatoes on top of the cheeses.
Cover the second layer of potatoes with the 2nd package of mozzarella cheese.
Cover with foil and freeze at this point or store in the fridge for up to two days.
To bake, preheat oven to 375 degrees. Thaw dish if frozen. Bake for 30 minutes until hot and bubbly and cheese on top has lightly browned.
Here's what you'll need.
Boil the potatoes with the garlic until the potatoes are soft.
Drain the potatoes.
Add the buttermilk, basil, salt and pepper.
Oh...and the butter.
Spread half of the potatoes in the bottom of your pan.
Then add some of the mozzarella.
Then some of the gouda.
The more potatoes then another layer of mozzarella.
Then bake it up until the top is bubbly
and part of the cheese is starting to brown.
So good!!!
