Friday, August 17, 2012

Mashed Potato Gratin

Oh, potatoes, how I love thee.  Seriously, I'm Irish so I'm in love with potatoes just about anyway I can get them.  Fried, baked, boiled, roasted and mashed.  And mashed with loads of flavor.  And a crunchy topping.  Yes and please.  These potatoes are a perfect side dish.  A bit more complicated than regular mashed because of the step of baking them afterward, but absolutely worth it for that deep and delicious garlicky and slightly cheesy flavor.  Every time I make these, it's a struggle to restrain myself from finishing half the dish.  These potatoes are fancy enough for Sunday dinner or to serve for company, but simple enough that your whole family will love them.

Searching for fun new side dishes, I stumbled upon this recipe from Betty Crocker last year and have made in many times.  I cut the butter in half from the original, as well as the bread crumbs.  I use less bread crumbs because I tend to make this in a square baking dish, so there's less surface area for the topping.  If you make this in an oblong baking dish, you may want to up the bread crumbs to a full 1/2 cup.  While you might be tempted to try this recipe by adding in shredded cheddar or more of some other cheese, trust me on this--an Irish girl who loves her potatoes loaded with cheese and other tastiness: the yumminess is in the simplicity.

Mashed Potato Gratin


4 large russet potatoes
2 1/2 cups chicken broth (or equivalent bouillon)
1 teaspoon salt
1 Tablespoons butter
4 garlic cloves, minced
1/2 cup grated Parmesan cheese
salt and pepper to taste
1/4-1/2 cup panko bread crumbs

Peel and dice potatoes into cubes of roughly the same shape.

Put potatoes in a medium saucepan and add chicken broth and salt.  Bring to a boil, then reduce heat and simmer for 10 minutes or until potatoes are fork tender.

Place a strainer over a bowl and drain potatoes, reserving liquid.

Return saucepan to stove, add butter and garlic, cooking over low heat about 2 minutes, stirring occasionally.

Add potatoes back to saucepan.  Mash with potato masher to desired consistency.

Add 1 cup of reserved liquid to the potatoes and mix until smooth.  Stir in 1/4 cup of cheese and season to taste.

Transfer potatoes to a greased 2-quart casserole dish.  Sprinkle remaining cheese and bread crumbs over the top.

Bake at 375 degrees F for about 20 minutes or until golden brown.

Makes about 8 servings.

Happy Baking,
The Cookie Princess

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1 comment:

  1. Looks great! I could definitely see why it would be hard to resist eating half the dish! ;)