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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Goldilocks Potato Pots

Makes: 8 servings
Prep 25 mins Bake 350°F 20 mins
Goldilocks Potato Pots
  • 4  pounds  red-skinned potatoes or Yukon gold potatoes, peeled (if desired) and cut up
  • 4  ounces  pancetta or bacon, crisp-cooked and crumbled
  • 3/4  cup  thinly sliced green onions (12)
  • 1  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  •  Milk (optional)
  • 1  cup  whipping cream
  • 2/3  cup  shredded cheddar or American cheese
  •  Freshly ground black pepper (optional)

1. Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes for 15 to 20 minutes in enough boiling water to cover until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Stir in the pancetta and green onions. Season with the salt and the 1/4 teaspoon pepper. If necessary, add a small amount of milk to reach the desired consistency.

2. Grease eight 10- to 12-ounce individual casseroles or custard cups or a 2- to 3-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes.

3. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until potatoes are lightly browned and heated through. If desired, sprinkle with additional pepper.

From the Test Kitchen
  • Slice green onions and shred cheese. Place in separate storage containers; cover and chill up to 24 hours.

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