My husband is a big fan
Mashed Potato Gratin
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)
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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
- 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
- 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.
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