Lunch: Mashed Potato Gratin Recipe | MyRecipes

Recipe by Jackie Mills Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

Ingredients

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

Instructions

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 fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400 ° for 20 minutes. Remove from oven; remove and discard foil.
Preheat broiler.
Broil gratin 5 minutes or until cheese is brown and bubbly.

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