Mashed Potatoes Bacon Thyme Gratin Print

Side Dishes & Soups, Snacks & Appetizers,

This super easy gratin made with our Cauliflower & Ranch VeggieMash™ & topped with crispy bacon and aromatic thyme will quickly become your belly-warming fall family favorite.

Recipe by Tamara at What To Cook Today.

  • Prep Time

  • Cook Time

  • 6

    Servings

Ingredients

  • 2 pouches (3.74 oz each) Idaho Spuds™ Cauliflower & Ranch VeggieMash™
  • 4 cups boiling water
  • 12 slices bacon
  • 8 oz fresh parmesan cheese, grated
  • Small handful of fresh thyme leaves

Prep

COOK THE BACON IN THE OVEN:

  1. Preheat oven to 400 F. Place the baking rack 3rd from the top. Line your baking sheet with aluminum foil. Place a metal cooling rack on top of the baking sheet. Line the bacon on the cooling rack, not overlapping or they will stick together, and bake for about 15-20 minutes. Remove from the oven and let them cool down. Don’t turn off the oven yet
  2. Crumble bacon into small pieces and set aside

MAKE MASHED POTATOES:

  1. Pour 4 cups of boiling water in a large mixing bowl. Stir in the entire two pouches of VeggieMash™, 1/2 of the grated Parmesan cheese, thyme leaves and stir to moisten all potatoes and to mix well

PUTTING IT TOGETHER:

  1. Transfer the mashed potatoes to a 12×12 inch baking dish, about 2-3 inches deep. Sprinkle with bacon bits, followed by the rest of the grated Parmesan cheese.
  2. Pop this into the oven and bake for 15 minutes until the cheese melted and the top is slightly golden brown. Remove from the oven and serve while still warm