Potato casserole in the oven

Ingredients:

• 6 large potatoes
• A pinch of salt
• 220 g bacon slices
• 1 cup of milk
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 55 g unsalted butter
• A pinch of garlic salt
• A pinch of freshly ground black pepper
• 2 cups grated cheddar

Preparation:

1. Preheat oven to 200°C. Spray a 2-quart baking dish with cooking spray.
2. Peel the potatoes and cut into 2 cm cubes. Place the potatoes in a pressure cooker, add enough water to cover them completely, add salt, and bring to a boil. Reduce the heat and simmer until very tender, about 5 minutes. If you don't have a pressure cooker, boil the potatoes in a saucepan of water with a pinch of salt until tender, about 20 minutes.
3. While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8-10 minutes. Drain the bacon on paper towels and, when cool enough, crumble it into small pieces. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, mayonnaise, sour cream, butter, garlic salt, black pepper, and 1 cup of cheese. Beat until thoroughly combined. Drain the potatoes and add them to the mixer bowl. Mix again until smooth.
5. Spoon the mixture into the prepared baking dish. Sprinkle with crumbled bacon and the remaining 1 cup cheese and bake until the cheese is melted and the casserole is heated through, about 20 minutes.