Mashed Potatoes au Gratin

Mashed Potatoes au Gratin

10 servings
Mashed Potatoes au Gratin combines the creamy, buttery, comfort of mashed potatoes with the golden cheesy crust of au gratin.

Ingredients

  • 4 pounds Yukon gold potatoes

    10 medium size, peeled and diced

  • 1/2 cup heavy cream or half and half
  • 1/2 cup unsalted butter
  • 5 garlic cloves

    measure with your heart

  • 1 teaspoon sea salt
    adjust to taste
  • 1/2 heaping cup gruyere
  • Thyme

    optional

  • 4 Yukon gold potatoes

    thinly sliced

  • 1/2 heaping cup parmesan
  • 1/2 heaping cup gruyere

Directions

  1. 1

    Set your oven to 400°F / 204°C.

  2. 2

    Wash, peel and cut potatoes into equal cubes. Boil for 20-25 minutes until fork tender. Strain the water and return back to the pot.

  3. 3

    Add the heavy cream, butter, salt and garlic to a small saucepan. Heat up over low heat until steaming.

  4. 4

    Lightly spread the mashed potatoes in a medium size, shallow casserole dish with the back of a spoon. I used an oval, 11 inch long dish. Top with a layer of thinly sliced potatoes and gruyere. Cover with foil.

  5. 5

    Bake for 25 minutes. Then, remove the foil and add parmesan on top. Bake for an additional 20 minutes uncovered or until golden and bubbly. Broil in the last 2-3 minutes for extra crisp. Best served hot. Keep covered in the oven until ready to serve.

Mashed Potatoes au Gratin

Mashed Potatoes au Gratin

65 min10 servings

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About this Recipe

Imagine the ultimate comfort food experience: the silky creaminess of classic mashed potatoes meeting the irresistible golden, bubbly crust of a gratin. Our Mashed Potatoes au Gratin delivers exactly that, a dish that transforms two beloved potato preparations into one show-stopping side.

This recipe isn't just about mixing ingredients; it's about layering textures and flavors. By incorporating creamy, buttery mashed Yukon golds with generous garlic and Gruyere, then topping it with thinly sliced potatoes and a blend of Parmesan and more Gruyere, you get a complex, satisfying bite every time. The result is pure indulgence with both a creamy base and a delightful cheesy crust.

Prepare for a truly comforting and luxurious side dish. Each forkful offers a symphony of textures—the velvety smoothness of the mashed potatoes below contrasts beautifully with the tender, slightly yielding sliced potato layer and the irresistibly crisp, golden-brown cheesy crust on top. The rich flavor profile is a delightful blend of earthy potatoes, sweet garlic, tangy Gruyere, and sharp Parmesan, all brought together by the decadence of butter and cream. It's a rich, hearty, and deeply satisfying dish that's sure to impress.

This versatile dish welcomes a few personal touches. You can adjust the amount of garlic to your preference—the recipe encourages you to 'measure with your heart.' If you prefer a slightly lighter texture, half and half can be swapped for heavy cream in the mashed potato base. A sprinkle of fresh thyme over the top before baking adds an aromatic, herbaceous note, if desired.

With a generous yield of 10 servings, this Mashed Potatoes au Gratin is perfectly suited for family gatherings, holiday meals, or any occasion where you want to serve a truly memorable and comforting side dish.

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