Mashed Potato Gratin

  • Patten Posted: 11/26/09
    Worthy of a Special Occasion

    enjoyed this a lot. can't really believe it's "good" for you. it's very very heavy, but yummy. we had this with thanksgiving dinner. i made it a day ahead and then heated it up right before.

  • sarahkaye Posted: 11/21/08
    Worthy of a Special Occasion

    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.

  • MommyMegan Posted: 12/23/08
    Worthy of a Special Occasion

    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!

  • fick77 Posted: 12/29/08
    Worthy of a Special Occasion

    In a pinch, I substituted both cheeses. I used reduced fat cream cheese in place of the fontina and swiss in place of the gruyere. It turned out well and I'll make it again.

  • smd1212 Posted: 11/13/10
    Worthy of a Special Occasion

    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!

  • Quinnetts Posted: 10/21/10
    Worthy of a Special Occasion


  • rquinnett Posted: 07/31/11
    Worthy of a Special Occasion

    Added 4 cloves of garlic along with the potatoes when boiling and then mashed them with the potatoes. These are wonderful!

  • tara31 Posted: 12/11/11
    Worthy of a Special Occasion

    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.

  • Pamgardentrolle Posted: 01/15/13
    Worthy of a Special Occasion

    My husband is a big fan


More From Cooking Light