Dutch · Dinner · Easy
Apple Potato Mash (Hete Bliksem)
- Total
- 1 hr 5 min
- Prep
- 20 min
- Serves
- 4
- Calories
- 370
Tart apples lighten fluffy potato mash under a golden Gouda crust, with crisp bacon tucked through the filling. A bubbling Dutch comfort-food bake.
A sweet-and-savory balance defines Apple Potato Mash (Hete Bliksem): apples soften into the potatoes while bacon adds a salty bite. This oven-finished version spreads the mash in a shallow dish so the Gouda topping browns before the middle dries out.
Use starchy potatoes and a mix of tart and sweet apples if you like. Drain both thoroughly before mashing; excess cooking water makes a loose filling that cannot support the cheese crust.
Method
Heat the oven to 400°F (200°C). Put the potatoes and onion in a large pot and cover with water. Bring to a boil, then simmer over medium heat for .
Add the apples and simmer for until the potatoes crush easily and the apples are soft. Drain thoroughly, then return to the pot over low heat for , shaking gently, until excess moisture evaporates.
While the vegetables cook, fry the bacon in a skillet over medium heat for until crisp and browned. Transfer to a paper towel-lined plate.
Mash the potatoes, onion and apples with the butter, salt, black pepper and nutmeg, leaving a few small apple pieces. Fold in the bacon.
Spread the mash in a shallow 1 1/2-quart baking dish and scatter the Gouda evenly over it. Bake for until the cheese is golden and the edges bubble and the center reaches 165°F, then spoon into four portions.
Forkue tips
- Mash by hand rather than using a blender; overworking potatoes makes them gluey.
- If making ahead, chill the assembled bake and add extra oven time so the center becomes steaming hot before serving.
Storing and reheating
Cover leftover mash in its baking dish and refrigerate for up to 3 days. Reheat at 350°F, covered at first to keep the mash moist, then uncover to refresh the cheese crust. Freeze for 1 month; thaw overnight before reheating.
Kitchen gear
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Apple Potato Mash (Hete Bliksem): FAQ
Which apples should I use?
Granny Smith keeps a pleasant tart edge, while a sweeter apple such as Braeburn makes a gentler mash. Avoid very watery apples and drain the cooked fruit well.
Can I leave out the bacon?
Yes. Omit it for a meatless bake, and choose Gouda made with vegetarian rennet if needed. The browned cheese still provides a savory contrast to the apples.
How do I store and reheat Apple Potato Mash (Hete Bliksem)?
Cover leftover mash in its baking dish and refrigerate for up to 3 days. Reheat at 350°F, covered at first to keep the mash moist, then uncover to refresh the cheese crust. Freeze for 1 month; thaw overnight before reheating.
How long does Apple Potato Mash (Hete Bliksem) take?
About 1 hr 5 min in total: 20 min prep and 45 min cooking.
What do I need to make Apple Potato Mash (Hete Bliksem)?
The key ingredients are potatoes, apples, onion, bacon, butter and gouda, plus pantry basics.
Any tips for Apple Potato Mash (Hete Bliksem)?
Mash by hand rather than using a blender; overworking potatoes makes them gluey.
