Uniekaas® Hollandse Chevre Goat Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency. Pour mashed mixture into the prepared baking dish. Evenly drizzle melted butter over top and evenly sprinkle with paprika. Bake uncovered for 25-30 mins. or until lightly brown.

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Chevre & Dill Mashed Potato Casserole

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Prep Time: 25 mins. / Cook Time: 55 mins.

4 oz. of shredded Uniekaas® Hollandse Chevre Goat Gouda
5 lbs. russet potatoes, peeled and cut into chunks
1 small white onion, coarsely chopped
2 tbsp. butter
3/4 cup of milk
8 oz. of part-skim ricotta
1 tsp. dried dill weed
1 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
2 1/2 tbsp. butter melted
Paprika

Preheat oven to 350 degrees. Lightly grease a 13"x9" baking dish and set aside. In a large pot, boil potato chunks and chopped onion in salted water until tender. Drain and return to empty pot. Add butter and milk, mash. Add Uniekaas® Hollandse Chevre Goat Gouda, ricotta, dill weed, salt, pepper and garlic powder and continue to mash to desired consistency. Pour mashed mixture into the prepared baking dish. Evenly drizzle melted butter over top and evenly sprinkle with paprika. Bake uncovered for 25-30 mins. or until lightly brown.

Serves 10

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