Smashed Potato Gratin

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 pounds Yukon gold potatoes
  • 3 garlic cloves, peeled
  • Kosher salt
  • 1 cup milk
  • 1 cup sour cream
  • 2 cups grated Cheddar
  • 3/4 cup panko bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • Pinch cayenne pepper
  • 1 bunch chives
Directions
  • Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)

  • Preheat the oven to 350 degrees F.

  • When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.

  • Remove from the oven, garnish with chopped chives and serve.


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    This recipe is featured in:

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