Mashed Potato Gratin

Mashed Potato Gratin
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon salt
  • Cooking spray
  • 1 cup (4 ounces) fontina cheese, shredded and divided
  • 1 cup warm 1% low-fat milk (100° to 110°)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (4 ounces) fontina cheese, shredded and divided
  • + 9 more ingredients
    • ¾ cup (3 ounces) Gruyère cheese, shredded and divided
    • 1 cup warm 1% low-fat milk (100° to 110°)
    • Cooking spray
    • 1 ½ tablespoons butter
    • 4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
    • 4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup (3 ounces) Gruyère cheese, shredded and divided
    • 1 ½ tablespoons butter

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 f...

View full recipe at My Recipes

Comments

Variations on Mashed Potato Gratin

  • Mashed Potato Gratin
    • 3 pounds baking potatoes, peeled and cut into 1-inch chunks
    • 1/4 cup snipped fresh chives
    • Kosher salt
    • 1/2 cup heavy cream, at room temperature
    • +3 other ingredients


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