Smashed Potato Gratin

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I made the following modifications to the recipe, which I will continue to do in the future: (1 I used an extra cup (3 cups total of Cheddar Cheese, and put some right on top of the mashed potatos, immediately before adding the panko mixture, (2 I used double the panko and double the parm. cheese because I wanted a nice top layer of the panko mix, and I added a 1/4 cup of melted butter to the mixture to give it extra flavor, and (3 I broiled it at the end for 2 minutes to brown the topping. FYI - I also used baby blonde potatoes because the store was out of Yukon potatoes, which was a perfect substitute. The dish was amazing; it tasted just like the au gratin potatoes I get at some of my favorite steakhouses. I will definitely be making this dish again soon!

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Made this for Christmas dinner! It was a huge hit!

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Love this recipe even the people who don't like potatoes thought this was delicous. Made last Christmas and now is a family tradition .Thanks Anne

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This dish was amazing. I had it with homemade ham loaf and fresh brussel sprouts. It was a breeze to make. The only thing I did was to put a few pats of butter on top of bread crumb and parmesan cheese topping.

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A very good recipe, but needs a dash more flavor. I like to do a slight modification: sprinkle grated cheddar cheese on the top and mix the panko crumbs with butter before sprinkling them on top of the cheese.

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Love it! This has become one of my staple dishes.

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This was delicious! I would have never thought to boil the garlic in with the potatoes. I need to work on the crumb topping to get it to brown, but otherwise this was so simple and everyone loved it!
I love Anne Burrell... she makes hard things look easy.

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Excellentay!

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I made this for my family for Christmas lunch and it was a huge hit with everyone; I think everyone went for seconds! Love Anne's recipes--they are always accurate and delicious. Will be making this again.

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I thought the potatoes were a little bland and little too loose. Next time I will cut down on the liquid, maybe add more garlic ...you can never have too much garlic. I also had difficulty getting the top to brown. Next time drizzle a little butter or spray with Pam to help it get toasty and delish. Terrific side dish for the standing rib roast. Will definitely try again with some adjustments. Thanks Ann.