Mashed potato casserole: Taking comfort food to gourmet level

Though crispy phyllo pastry is often associated with Greek or Balkan-style snacks, here it serves as a fantastic prelude to a potato feast. Beneath the crispy crust lies velvety mashed potatoes with Gruyère cheese, garlic, butter, and aromatic smoked bacon. When I place this creamy casserole on the table, everyone's eyes light up with delight. The "wow" effect doesn't fade after tasting – it's simply delicious.

This is not a light dish; it is loaded with cheese, potatoes, and butter. However, indulging in a slight dietary deviation is worth it because this casserole tastes divine. It works wonderfully for a family dinner or a dinner party with friends.

Ingredients:

                  
• 1.4 kg of potatoes
• 2 sprigs of fresh rosemary
• 3 cloves of garlic
• 1 tablespoon of salt
• 1.4 litres of milk
• 310 grams of smoked bacon
• 57 grams of butter
• 255 grams of grated Gruyère cheese
• 4 sheets of phyllo pastry
• 28 grams of melted butter

Instructions:

Step 1. Wash, peel, and cut the potatoes into smaller pieces. Transfer them to a pot, add the rosemary tied with string, peeled garlic cloves, and salt. Pour in the milk and cook until the potatoes are soft.

Step 2. Cut the bacon into cubes or small strips and fry it in a pan until it’s browned.

Step 3. Press the cooked potatoes through a ricer. Add the butter and the strained milk in which they cooked, in portions, stirring the mixture so it's not too runny. Transfer half the mashed potatoes to a 23 cm ovenproof dish and spread it evenly.

Step 4. Add half the fried bacon and cheese, then layer with more potatoes and the remaining bacon and cheese. Brush a sheet of phyllo pastry with melted butter and place it on the casserole, crumpling it. Put the whole thing in an oven preheated to 175°C for 20 minutes.

Step 5. Decorate the finished casserole with a sprig of fresh rosemary. It tastes best when served warm. Enjoy!