Chicken Picatta

Okay, enough of the sad...on with the food!

I tried another incarnation of chicken picatta I found at The Novice Chef, and thought it was lovely. I added a little white wine to the sauce and served it over a bed of buttery linguine.

And what's this bacon covered monstrosity we have here?

It's a Mashed Potato Casserole with Smoked Gouda and Bacon. I found the recipe in a copy of "bon appetit" I lifted absconded borrowed from work.

I have to say I liked it so much I'm even thinking of making it for Christmas dinner.

Ingredients:

6 slices thick cut smoked bacon (cooked and chopped)

3 large green onions, finely chopped

3 pounds russet potatoes (cut into cubes and boiled like you would for mashed potatoes)

3/4 cup sour cream

1/3 cup milk

1/4 cup butter

2 cups coarsely grated smoked Gouda, divided

Directions:

Butter 13x9 inch baking dish.

Add green onions to chopped bacon and mix together.

Add sour cream, milk, and butter to potatoes (while they are still warm). Using potato masher, mash until almost smooth. Stir in 1 1/2 cups Gouda and 1 cup bacon mixture. Season with salt and pepper.

Spread mixture into prepared dish. Sprinkle remaining 1/2 cup Gouda over top.

Bake at 375 about 30 minutes. Sprinkle with reserved bacon mixture and serve.