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Mashed Potato au Gratin
Mashed Potato au Gratin
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Indulge in a decadent twist on mashed potatoes with a cheesy, crusty topping for a mouthwatering potato dish unlike any other.
Ingredients:
  • 6 large russet potatoes, peeled and quartered
  • 3 tablespoons kosher salt
  • 1/2 cup cold unsalted butter, cut in pieces
  • salt to taste
  • cayenne to taste
  • 3/4 cup milk
  • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C) and generously butter a 13x9-inch baking dish.
  • In a pot, combine quartered russet potatoes with 3 tablespoons of salt and enough water to cover by 2 inches. Boil, then simmer until tender but not falling apart, about 15 to 20 minutes. Drain thoroughly.
  • Finally, return the potatoes to the pot and mash them until they are almost smooth. Next, add butter, salt, and cayenne, and continue to mash until they reach a silky smooth consistency.
  • Combine milk and 4 ounces of shredded cheese, mashing and mixing until evenly combined. Spread mixture evenly in the prepared baking dish, smooth the top, and season with salt and freshly ground black pepper.
  • Thinly slice each potato half into delicate 1/8-inch slices for the delicious au gratin layer.
  • Gently fan out each potato half at an angle over the mashed potatoes, covering the surface in 4 rows by 2 potato halves, using a total of 8 halves. Adjust the layout as needed based on the size of the potato and dish.
  • Season potato slices with a generous amount of salt, then generously brush with melted butter. Sprinkle 2 ounces of shredded cheese over the top, and finish with grated Parmigiano-Reggiano.
  • Bake in the preheated oven for about 1 hour, or until the sliced potatoes on top are tender when pierced with a knife.

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