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°)
How to Make It
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.
Broil gratin 5 minutes or until cheese is brown and bubbly.
Fabulous side dish - so quick and easy to make! I used about 3 lbs. of Yukon golds and a mixture of Gouda and Gruyere. Didn't cover and broiled at the end to brown the cheese. Served with Cedar Plank Salmon with BBQ Spice Rub and Asparagus with Balsamic Tomatoes.
Delicious! Per suggestions I subbed in Parmigiano Reggiano and Swiss - although I think you could play with the cheese combination and come up with all kinds of delicious variations. Definitely a keeper - love the texture from the broiler!
This recipe is amazing with a little tweaking! I usually make every recipe a little different because I know how I like things to taste. I used a 6 italian cheese blend grated cheese in place of the Fontina (it had some Fontina in it, though) and Parmesan instead of Gruyere. I free sprinkled on salt and pepper to taste and used a whole stick of butter and added about 4 oz. of sour cream, too. The Yukon Gold potatoes were delicious and buttery. Delicious and pretty, too, with the broiled cheese on top!
I also use parmesan instead of gruyere. I've never even tried it with gruyere, so maybe that's what the problem some reviewers have had with blandness is from, but I have used cheddar in place of half the parmesan, and that's also great. The best thing about this dish is that it goes under the broiler at the end - combined with the cheese which helps it hold heat longer, it completely solves the problem of keeping your mashed potatoes hot. It also has a really nice appearance. I would definitely serve it for holidays and special occasions.
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