Mashed Potatoes au Gratin

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks

3 cups chicken broth 

Nonstick cooking spray, for the baking dish

4 tablespoons unsalted butter 

2 shallots, minced 

1 clove garlic, minced 

1 cup half-and-half 

1 teaspoon kosher salt 

2 cups grated Gruyere

1 cup grated Parmesan


  1. Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
  2. Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
  3. While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
  4. Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
  5. Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
  6. Bake until the cheese is golden and bubbly, about 30 minutes.
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