Mashed Potato Gratin

about the recipe

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.

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) – 4 ounces cream cheese cubed – 8 ounces gruyere cheese shredded – 2 tablespoons chopped fresh chives – Salt and pepper to taste

– Preheat the oven to 450°F. – Butter a 2-quart baking dish.

– Drain any accumulated fat. Sprinkle– 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. the mixture with Italian seasoning, salt, and crushed red pepper flakes.

– 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 to taste.

– Transfer to the prepared baking dish—Dot with the remaining ½ stick of butter.

– Bake for 25 minutes.

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