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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 29%
  • Fat: 6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.9g
  • Carbohydrate: 27.1g
  • Fiber: 2.3g
  • Cholesterol: 20mg
  • Iron: 0.4mg
  • Sodium: 276mg
  • Calcium: 134mg

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

  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.
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