Mashed Potato Gratin

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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 311kcal

Author Wendy Polisi

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.

Nutrition