Smashed Potato Gratin
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 530
- Total Fat
- 27
- Saturated Fat
- 16
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 77
- Sodium
- 868
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
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.