Mashed Potato Gratin

Becky Luigart-Stayner
Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

Yield:

14 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 188
Caloriesfromfat 29 %
Fat 6 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 6.9 g
Carbohydrate 27.1 g
Fiber 2.3 g
Cholesterol 20 mg
Iron 0.4 mg
Sodium 276 mg
Calcium 134 mg

Ingredients

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preparation

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Note:

Jackie Mills,

November 2006