Mashed Potato Gratin

"I made this for Thanksgiving and everyone raved. The original recipe is from Cooking Light but I made a few changes. The original recipe calls for fontina and gruyere cheese, but use what ever cheeses you like or have on hand. I used provalone and emantale Swiss and threw in a little smoked gouda. Other potatoes can be substituted, but the golds add that extra buttery flavor/texture without extra butter. mmmm"
 
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Ready In:
55mins
Ingredients:
10
Yields:
7 cups
Serves:
14
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ingredients

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directions

  • Boil potatoes in water or broth until tender. Drain and return to pan.
  • Add butter, 1 1/4 cup cheese mixture, cooked onions, scallions and seasoning and mash together.
  • Add warm milk to mixture and mash until desired consistancy, adjust salt/pepper and seasonings to taste.
  • Spoon into a 13 x 9 in baking dish coated with cooking spray.
  • Sprinkle remaining cheese on top and cover with aluminum foil.
  • (Can be made up to this point and refrigerated until ready to eat).
  • When ready to eat preheat oven to 400°F.
  • Bake covered for 20 minutes (or until heated through if it has been refrigerated).
  • Remove foil and turn oven to broil. Broil 5 minutes or until cheese is bubbly and browned. Remove from oven--at this point I threw some fresh chopped rosemary on top but any fresh herb or nothing would work. Enjoy!

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RECIPE SUBMITTED BY

i now live in michigan i just moved from az. and i love to bake and cook. i am a vegetarian and very health concious so i bake healthy things that taste fabulous. i love to make desserts. my pet peeve is no price tags on items in stores and no clocks or garbages to be found in rooms.
 
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