3 pounds baking potatoes, peeled and cut into 1-inch chunks
2 cloves garlic, peeled
1/2 cup heavy cream, at room temperature
1/4 cup snipped fresh chives
4 tablespoons unsalted butter, at room temperature
1/2 cup (1 oz.) finely grated Parmesan
How to Make It
In a large saucepan, cover potatoes and garlic with cool water. Season with salt and bring water to a boil over high heat. Reduce heat to low, cover saucepan and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
Drain potatoes and garlic and return to pot. Heat over high heat, shaking pan, until any liquid has evaporated, about 30 seconds. Mash potatoes and garlic until smooth. Add cream, chives and butter; season with salt and pepper. Transfer potato mixture to a shallow 2-quart flameproof baking dish. (The gratin can be prepared to this point up to 5 hours ahead. Cover and keep at room temperature.)
Preheat broiler. Sprinkle potatoes with Parmesan. Broil gratin 2 inches from heat, rotating pan if necessary, until golden, crusty and heated through, 5 to 7 minutes.
This was OK, but I've had better mashed potato casseroles before. I made it about an hour before broiling it, so I followed the idea that it could be left out, covered and then broiled. Mine wasn't warm in the center, which surprised me since it hadn't been out that long. I think you could add some things to it...more garlic, bacon, etc. But as is it's just so-so.
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