Thanksgiving Side Dishes
Episode 3: Mashed Potato Casserole
2 tbsp (30g) butter
Melt over medium-low heat
1 fennel bulb, cut in half, cored and thinly sliced on a mandoline
Salt
Pepper
Stir to coat
Reduce heat to low and cook until fennel is softened but not brown, stirring often, about 15 minutes
Let cool at room temperature
4-5 strips of bacon
Place on a parchment paper lined baking sheet
Bake at 400F (200C) for 15-20 minutes, until crispy
3 pounds (1,4 kg) potatoes, peeled and cut into 1-inch pieces
salt
Bring potatoes to a boil in salted water
Cook until tender
Drain the potatoes
Return to heat to remove excess moisture
Mash the potatoes using a potato masher
4 tbsp (56g) unsalted butter
1/2 cup (120ml) half-and-half
1/2 cup (120g) sour cream
salt to taste
pepper to taste
1 cup (100g) gruyere cheese, grated
reserved fennel
Transfer the potatoes to a buttered 2 quart (2 liters) baking dish
1 1/2 cups (100g) pretzels
Place in a ziplock bag
use a rolling pin to crush them into coarse crumbs
Transfer to a bowl
2 tbsp (30g) butter, melted
1 tbsp (15g) Dijon mustard
Top the mashed potatoes with crumbled bacon
½ cup (50g) gruyere cheese, grated
pretzel crumbs mix
Bake at 350F (180C ) for about 20 minutes, until cheese is melted and crumbs are golden brown