Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 7

Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

Jackie Mills
Recipe by Cooking Light November 2006

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
14 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

188 calories; calories from fat 29%; fat 6g; saturated fat 3.6g; mono fat 1.7g; poly fat 0.4g; protein 6.9g; carbohydrates 27.1g; fiber 2.3g; cholesterol 20mg; iron 0.4mg; sodium 276mg; calcium 134mg.
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