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Mashed Potato Gratin

Becky Luigart-Stayner
Yield 14 servings (serving size: 1/2 cup)
Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Preheat broiler.

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