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.
Mashed Potato Gratin
Patten Posted: 11/26/09
sarahkaye Posted: 11/21/08
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
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
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
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
rquinnett Posted: 07/31/11
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
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
My husband is a big fan