With Yukon Gold potatoes as the star, this Mashed Potato Gratin bakes to creamy perfection, boasting a buttery crust that's simply irresistible. It is my go-to way to elevate mashed potatoes to something extraordinary. Whether you're looking to impress at a holiday dinner or treat your family to a comforting meal, this gratin is sure to please.
If you're a fan of all things cheesy and comforting, then this Mashed Potato Gratin is about to become your new favorite.
It's a cheesy masterpiece, perfect for your Thanksgiving or Christmas table or any time you need a comforting side dish.
This dish will have your friends and family coming back for seconds.
Looking for more potato goodness? Don't miss my Air Fryer Sweet Potatoes, Twice Baked Potatoes, Ranch Potatoes and Crockpot Sweet Potato Casserole.
Let's Talk Ingredients
Yukon Gold potatoes give these mashed potatoes a naturally creamy texture, but Russets work too if you like them a little fluffier. I usually add rosemary, but I've made this with thyme and it worked well.
Half and half makes them rich and smooth, but you can lighten it with milk or take it over the top with heavy cream.
For the cheese, Gruyère melts beautifully, but cheddar is a great substitute. Sometimes I mix in Parmesan for half the Gruyère to give it a sharper edge. Finish with fresh chives, or use green onions if that’s what you have.
Tips and Tricks
- The potatoes you choose will impact the final dish. For the creamiest texture, use Yukon Gold potatoes, but if you prefer a fluffier gratin, Russet potatoes are a great option.
- If you don't have a potato ricer, a regular masher will do, but ensure you mash thoroughly to avoid lumps.
- For a golden, crispy top, you can sprinkle a bit of extra shredded cheese over the gratin before baking.
- You can prepare the mashed potato mixture in advance and refrigerate. Just bake when you're ready to serve. Always allow a cold casserole dish to either sit out at room temperature or preheat with the oven. This will prevent it from cracking!
Step by Step
Mashed Potato Gratin
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 3 rosemary springs
- 3 cloves garlic smashed
- 1 tablespoon salt for the water
- ¾ cup butter divided (1 ½ sticks)
- ⅓ cup half and half
- 4 ounces cream cheese cubed
- 8 ounces gruyere cheese shredded
- 2 tablespoons chopped fresh chives
- 1 teaspoon sea salt to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F.
- Butter a 2-quart baking dish.
- Place the potatoes, rosemary, garlic, and salt in a large pot. Cover with cold water by 1 inch.
- Bring to a boil, and then reduce to a simmer. Cook for 15 to 18 minutes until the potatoes are tender.
- Drain and discard the rosemary.
- Press the potatoes and garlic through a potato ricer or mash with a potato masher.
- Stir in 1 stick (½ cup) of the butter until melted, and then add the half-and-half. Add more half-and-half, a tablespoon at a time, until the desired consistency is reached. Stir in the cream cheese until it melts. Add the gruyere cheese and chives.
- Season with salt and pepper.
- Transfer to the prepared baking dish—Dot with the remaining ½ stick of butter.
- Bake for 25 minutes.
Miha says
I’ve tried this recipe last week and it turned out great. So here I am again, planning to pair this recipe with pan fried chicken breast.
Wendy Polisi says
I am so glad that you enjoy it as much as I do!