Name: Mashed German Potato Salad Casserole
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pounds small red-skinned potatoes, scrubbed; Kosher salt; 6 ounces thick-cut bacon, chopped (about 4 strips); 2 large shallots, finely chopped (about 1 cup); 1 tablespoon apple cider vinegar; 3/4 cup sour cream; 5 teaspoons whole-grain mustard; Freshly ground pepper; 1 1/4 cups half-and-half; 3 tablespoons chopped fresh chives; 3 tablespoons chopped fresh dill

Directions

Place the potatoes in a large pot and cover with cold water by 1 inch. Season with 2 tablespoons salt. Bring to a boil, then reduce to a simmer and cook until tender, 12 to 20 minutes. Drain, then return to the pot and cook over low heat to evaporate any excess water, about 1 minute.
Meanwhile, cook the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes. Remove to a paper towel–lined plate with a slotted spoon. Add the shallots to the bacon fat and cook over medium-low heat until slightly caramelized, 5 to 8 minutes. Set aside.
Transfer the potatoes to a large bowl and lightly crush to just break the skins. Toss with the vinegar. Add the sour cream, mustard, cooked shallots and bacon fat, 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Mash until very small lumps remain. Fold in the half-and-half and 2 tablespoons each chives and dill. Taste and add more salt and pepper, if needed. Transfer to a 2-quart baking dish and top with the bacon. At this point, you can let the casserole cool, then cover with foil and refrigerate up to 3 days; remove from the refrigerator about 30 minutes before baking.
Preheat the oven to 350 degrees F. Bake the potatoes, covered, 30 minutes. Uncover and bake until the center is hot and the bacon is crisp, 15 to 20 more minutes. Sprinkle with the remaining 1 tablespoon each chives and dill.